Make up a brine and process a few jars at a time is my suggestion.

Agree with Linda. The problem with trying to add a few at a time is that the brine quickly gets diluted by the water in the cukes. Then bacteria and stuff can grow in it and the pickle flavor is weak and 'off'.

We've had several discussions here about this issue lately as it is a common problem for those new to making pickles and the recommendation is always the same - you either have to grow more cukes (12-15 plants) to have enough to make a batch at one time or you have to make small pint or smaller batches as your cukes become available. Trying to store the cukes for several days until you get enough only results in mushy pickles since they need to be fresh picked at pickle making time.

Dave

You can ferment them in smaller batches - just mix the brine and keep it in the fridge, pack a jar at a time and pour the brine in (I'd warm it in the MW slightly first) and set it out. Though you'd have to keep track of when you started each jar!