I think for quality purposes you should stick with the last option - just turn the batch in fridge pickles.

You hit the nail on the head with "over-done" - read "soft and mushy", maybe to the point of need to be tossed. Been there, done that.

And the bacteria issue is also debatable. While the processing would take care of some possible contaminants, it may not eliminate all - specifically Listeria.

Dave

It depends upon what you mean by refrigerator pickles to begin with, however, no, you should not start some and then can later.
There is no reason to not safely can a few jars at a time.
On this site I know I have posted a good dill pickle recipe that just makes a few pints.

Most true "refrigerator pickle " recipes are outdated and can lead to listeria. We do not recommend making them.

Since the point has been raised, I won't feel bad taking this thread in a slightly different direction. In the past (don't you love those words), I have made refrigerator pickles. Packed pints with sliced cukes, fresh dill, sliced onion, garlic, whole peppercorns. Covered with boiling brine that is 50 / 50 water vinegar, salt and sugar, lid and ring, cool and refrigerate. Most of them will seal. Then in the fridge. I have kept them and eaten them for up to a year, and they have been fine, but believe me the thought of Listeria has been on my mind when I opened every jar lately.

Can I increase the vinegar water ratio to make them safer, or should I just go the extra step and BWB them? Is there any advantage to a strict Refrigerator Pickle over the processed ones? Does a shorter storage time make any difference? Are Lindalou's words above the handwriting on the wall, and my refrigerator pickle days are done?

Just because no one has died yet, doesn't mean it couldn't be in the next jar. They're good, but not worth dieing over!!

Steve

Fridge Pickles and Listeria, eeesh

Hello cucumber and tomato salads.

my fridge pickle recipe if mostly vinegar and sugar, a few spices and cucumbers.