Janet, I got this recipe from San, it's originally from Jeff Smith, the Frugal Gourmet.

THE FRUGÂS PICKLES

In a saucepan, heat on low until thoroughly dissolved:
1 C water
1 tsp salt
1/2 C white vinegar
1/2 C sugar
then stir in:
1/2 tsp celery seed
1/2 tsp mustard seed

Pour the above mix over:
2 cukes, thinly sliced (we use english cukes which are very thin-skinned and don't bother to peel them)
1 yellow onion, thinly sliced
cover and refrigerate several hoursÂthese will keep a couple of weeks with no loss of crispness

They are very good, and easy!

Annie

Oh Annie, these sound good....and I still have 2 baskets left!! Do you think if I am using cucs that are only 5 ot 6 inches long I should use 3 or 4??

thanks

You can really use as many as you want....as long as the brine is covering everything.
The recipe doesn't really say what size, but when I think about those english cukes, they are often 14" or 15" long. And how BIG of a yellow onion??
This is one of those kind that you can just wing it with quantities. Since you're not going to store in the pantry, it's fine. Fill a bowl full of cukes and onion, Make enough of the brine to cover!

Deanna

the size of the onion depends on how well you like onions, LOL, I like them better than the cucumbers!

Janet, as Deanna says, the amounts aren't critical, as long as the brine covers the vegetables. If I had cukes about 6 inches long I'd use at least 4, maybe 5 or 6 depending on size and how many people are going to eat pickles!

Annie

There was a really great article about this in an old Martha Stewart "Living" magazine that I have at home. Here's a link to the fridge dill pickle recipe. There were several other interesting recipes in the magazine, Aug. 2004.

Here is a link that might be useful: Easy dill pickles

Here's the Bread and Butter Refrigerator Pickles I make. Got the recipe from a friend who's name is also Linda LOL

Her mom made these for years.

Bread and Butter Pickles

Makes 2 Qts.
3 white onions sliced thin
4 qts pickling cukes about 24
cut thin in 1/4 inch slices
Mix and pour over cukes & onions
4 cups granulated sugar
1/2 tbsp turmeric
1/2 tbsp celery seed
1/2 tbsp mustard seed
1/4 cup pickling salt (this keeps the liquid clear)
4 cups white vinegar
Divide into 2 1 qt jars or 4 pint jars that have been sterilized
DO NOT COOK
Put into the refrigerator and let stand two (2) week before using. Shake two to three times a day.

Enjoy!!

I also have a recipe for Mustard Pickles that are very yummy!!

Mustard Pickles
1 1/2 qts sliced pickling cukes 1/4 inch thick
1/1/2 qts small onions (may use boiling onions)
1/1/2 qts cauliflower sections
3 qts cold water
3/4 cup pickling salt
Soak pickles, onions and cauliflower overnight in water and salt.
Drain
Combine the following and remove 3 cups
1 qt white vinegar
2 1/2 cups granulated sugar
1/3 cup mustard seed
2/3 cup AP flour
Bring the 3 cups of dressing to a boil.
Add drained veggies and cook until fork tender
Add the rest of the ingredients and make a smooth paste, simmer a few mins. Put into sterilized jars and seal with a HWB 10 Min's at high altitude 20 mins.

Ok so I am going to try the Frugs Pickles from Annie and Lindaluu's too.

Question.....

4 quarts of sliced pickling cucs....that is the measurement after it is sliced, RIGHT?

Thanks, Janet

If you are referring to Lyndaluu's recipe, it says "4 quarts pickling cukes, sliced". To me that says it is 4 quarts before slicing.

Eh, but what do I know, I got 10 pints of Bread and Butter pickles plus a "dividend" of several slices which I ate out of a double recipe that was supposed to give me 8 pints. (grin)

Annie

UGGG........how do you measure 4 quarts if they are whole?

Well, I'm going to catch heck from the volume vs. weight people, the quarts vs pounds people and everyone who does metric but Grandma used to say "a pint's a pound, the world around". I'd say 4 quarts is just about 8 pounds or 8 cups and I'd guesstimate that it would take maybe 2 of your 5 inch cukes to get a cup of sliced cukes. That's minus the stems, the blossom ends and any bad spots. Slice 'em up, as long as you have enough brine to cover them, it's all good, especially since you aren't going to can them!

Refrigerator pickles are not the exact science that baking or other projects are, and the acidic level is not as critical as it would be if you were trying to can and preserve them.

Relax, slice 'em up, make your brine and enjoy your pickles.

Annie

Phew...thanks for that Annie. The reassurance about the science thing is what I really needed to know.

I did some yesterday with a recipe I got of the web somewhere else, using red wine vinegar and sugar, and they are sooooo pretty, kind of a nice raspberry color, but the green still pops!