Bread & Butter Chips
3 large onions sliced thin
4 qts. pickling cukes, approx 24, cut thin 1/4"

Mix and pour over the cukes & onions the following:
4 cups granulated sugar
1/2 tbsp turmeric
1/2 tbsp celery seed
1/2 tbsp mustard seed
1/4 cup pickling salt
4 cups white vinegar
Divide into 2 1 qt jars.
DO NOT COOK!!!
Put into refrigerator.
Shake each jar several times a day to mix.
Let stand two (2) weeks before using.
I make these every year.

Linda P

do you want sweet or sour?

I personally prefer sour or dill but plan to make both as I have friends that like sweet pickles.

I have read here where you can brine the pickles at room temp for a couple days, add vinegar to stop the fermentation and then put in the fridge. Id like to try that as well.

There is a very recent group of threads regarding ths same exact subject. Suggest you check sveral of the recent threads. The salt brine, then vinegar is a half sour. Again, there are ever recent threads here about this same exact subject. In case you don't know hat a 'thread' is, its a group of message posts that pertain to a subject in most cases.

I was hoping the fine folks here would post their recipes in THIS thread. ksrogers, you have a tried and true recipe dont you? I would love to try it if you are willing to post it in THIS thread.

As mentioned. I have several options and sugestions. Nothing really tried and true. None of my stuff is actually any recipe, per se. I simply use what is most common in the flavors I want to get. The posts in other threads here are easy to find. I even supplied the exact amount of pickling salt to use per gallon of water. This measurment was taken from a recent Good Eats show with host Alton Brown. The salt is 5 1/2 ounces to 1 gallon of water. Instead, I do mine by taste and prefer to use the mixes from Ball and Mrs. Wages. These mixes contain the salt and spices. I add more fresh dill weed and fresh garlic to mine. I also am able to taste test the brine for the proper amount of salt. This isn't a measurement. Its simply the way my polish grandmother showed me. Suggest you do a bit more reading through the threads. Nothing is given on a silver platter and a little reading can help give you more insight and ideas. Refrigerator pickles are simply ones that reside in the fridge most of the time. They should be a salt brine type or a vinegar type. In both cases you use a little vinegar with the salt brine, and you use a little salt in the vingar brine. Flavors can be all kinds of pickling spices, sweet, or sour, or even hot and spicy. Why would we want to repost the same recipes or processes over and over again, especially if you had just read the last two weeks activity.

Here is a link that might be useful: Refrigerator pickle searches

Thanks for the help ......