Dave, That's kind of what I was afraid of! I actually did grow picklers, I had four hills of those and only one of the armenian. I really like the armenian for a refrigerator pickle but that one plant has produced about ten times as much as the other cucumbers! I had never grown armenians before as I had only purchased them from the farmers market and I didn't realize how prolific they were! My other cucumbers have pretty much stopped producing. I was able to get about four pints of relish and four of slices before they pretty much quit. It just seems like every year I grow cucumbers that I never get enough to make actual pickles. I only get a couple every other day or so and I know that you are supposed to pickle them preferably within 24 hours so I never really get enough. How many hills should it take to get enough to make pickles? It just doesn't seem like it is worth the trouble to only make like a pint a day or something if you know what I mean. Once our heat hits things just go downhill from there. I never would have thought that I would have this much trouble growing cucumbers! I thought they were supposed to be easy! ;) Carly

If you are sure you left the salt out and if they are less than 48 hours old - add the salt. Dave

Tami, I like this one. It's higher in vinegar than LKZZ' pickles and comes from skeip, who posts here sometimes. I'm not a huge fan of dill pickles but Elery and Ashley both love these. I know you can't have the garlic, I'd leave that out. THE BEST REFRIGERATOR PICKLES 4 Cups thinly sliced Cucumbers 1/2 Medium Onion, thinly sliced 3 Cloves Garlic, sliced 1 Teaspoon Whole Black Peppercorns 1 Tablespoon Kosher Salt 1/4 Cup Granulated Sugar 1/2 Cup White Vinegar 1/2 Cup Water 3 Tablespoons Chopped Fresh Dill, or three Dill Heads In a small saucepan, combine Water, Vinegar, Sugar and Salt, bring just to a boil and shut off heat. In a quart jar place Peppercorns, Garlic, half the sliced Cucumbers, the Onion and Dill, and the rest of the Cucumbers, in that order. Pour in the hot Brine, leaving 1/4 inch headroom. Use a chopstick or knife to remove air bubbles. Store in the refrigerator. Best if allowed to stand a day for the flavors to come together. Makes one quart. Annie

This in response to Brian Spencer. I'm curious how old you are? I just happen to be old enough to remember when most of these items were not refrigerated. When the kosher variety of pickles, were sold out of open barrels, with tongs that you used to fish them out. The vinegary kind, were sold out of open jars on the counter. That included things like cured meats, and cheeses. They were simply hung from hooks, until sliced. Of course today, I'm sure the processed foods we eat, are not near the real stuff we had years ago. Smoking, brining, pickling, and salting are all ways to preserve food. People lived without refrigeration for centuries before it was invented in the 2Oth! In Europe this is still the norm, and I haven't read about masses of people there dying from food poisoning! This country wastes tons of food every year, because of misinformation. On the other hand, anything will go bad with time. Theres an old saying, "when in doubt throw it out". If it looks moldy, or tastes off, then by all means discard it. Much of what we read about food today is simply a way to get us to purchase food more often, and spend spend spend! Most restaurants still keep their mustard, catsup, and yes peanut butter at room temperature. There is no health department regulation to do so. ( I have worked in food service for years ) Butter likewise has a high enough fat content that it can be kept at room temperature, unless you live in a place like me here in Florida, where it would melt into liquid. Similar jams and jellies can be kept without refrigeration. Once opened however, if they are not used within a reasonable time they can go moldy. This younger generation seems to be overly germ conscious. I didn't live to be sixty nine, refrigerating everything I purchase at the grocery store!