Nothing dangerous about refrigerator pickles. Just follow usual food prep safety practices as washing hands etc.

And be sure they cut off the blossom ends!

It sounds quite a sharp pickle. If the kids expect something like what they’d get on a burger I’d have some sugar in the recipe.

The refrigerator pickles I have had were more like bread and butter pickles so added sugar.

They would be more crisp if you could add about 1/8 tsp of Pickle Crisp. You can usually find a small jar with the canning supplies.

I see nothing that would not be safe.

I've done similar with kids in our rec program, and for myself. If your pickles are sliced, they don't need to be set aside for 2 weeks - overnight or a day or so will do. We added carrot sticks too.

You might want to add a few whole peppers to add a bit of kick.

I am done for the summer with pickles. 12 refrigerator dills. 4 sweet relish. 4 sweet chunks. 4 quarts and 22 pints of bread & butter.

We just put up 12 half-pints of melon jam!

Lots of hot water to pour on the weeds in the cracks of the driveway!!

These pickles are ready in a few days. They are safe to eat at two weeks but I would toss them by three weeks. I agree with the added sugar.

Salt, vinegar, some sliced onion, and a little sugar, then add water and thinly-sliced cucumbers, put in fridge for a few hours. Yum.

I hate sugar in pickles, and so I would definitely leave that out.

You might want to including the proportions of salt for the brine. I cook my brine to make sure that the salt is all dissolved.

I generally use whole cucumbers (with the ends cut off) or else slice them in half lengthwise.

The only possible safety precaution I see is to be careful using the knife when slicing the cucumbers.

We made our brine with boiling water. No kitchen at our rec center, so I use an electric teakettle.

clean jars to start ... don't want any alien contamination. Seems like a VERY nice way to introduce a practical thing to the youth of today.

Having been that age at one time I would probably have taken it to my room so I could look at it then forget it was supposed to be refrigerated.

They will last a very long time. I still have some from last summer (refrigerated all the time) in my fridge and they are very good.

Put them in jar of pickle juice. I do!

We make the brine using my mother-in-law's ratio of 1 to 19, one part salt to 19 parts water! Any size measuring cup or ? will work. Just a 20% solution. If possible use Kosher salt or any that is pure salt. - no iodine! For dill pickles, add good size piece of fresh dill, clove of garlic and tablespoon of pickling spices, including a piece of red pepper to a quart jar. Pack pickles - washed but not cut, piece of dill, garlic clove and tablespoon of pickling spices, cover with salt brine. Screw on tops - not too tight and put in fridge or dark spot in garage. Or, they can be put into crock, cover with plate and put a large rock on the plate to keep it submerged. Family has been using this recipe/method for generations! Make several jars because you get to taste them after two weeks or so and then they get better and better as they age and the pickle juice gets a little cloudy.

Here is my refrigerator pickle recipe. I think I have shared it here before, but it's been some time. They are easy to make, can be eaten in 24 hours, and last a very long time in the refrigerator. I usually do them in pint jars. I have never had room for a gallon jar of pickles in my fridge!

REFRIGERATOR PICKLES

Tami Ohio

Slice onion in bottom of sterilized gallon jar. Slice pickles to fill but do not peel. Boil syrup, until dissolved and pour over pickles and refrigerate:

4 cups white vinegar 1 ½ teaspoons mustard seed

4 cups sugar 1 ½ teaspoons turmeric

¼ cup canning salt 1 teaspoon celery seed

To make 1 quart follow the above instructions, but use:

1 cup white vinegar ¼ rounded tsp mustard seed

1 cup sugar ¼ rounded tsp turmeric

1 T canning salt ¼ tsp celery seed

About 3 large cucumbers