I made a batch of refrigerator pickles with my first "large" harvest of cukes last Friday. I don't have a crock (yet), and I don't grow enough to merit a whole crockful of pickles (yet).
Three pounds of cukes is just enough for five pint jars of dill refrigerator pickles, though! Instead of putting the cukes in brine in a crock, you pour hot brine over the cukes in a large bowl, let them sit until they're room temp, and then put them in pint jars. The recipe, from The Ball Complete Book of Home Preserving said to let them sit in the fridge for two weeks. That's the hardest part of the recipe.... I tried one on Monday, and it was pretty close. Still a little salty, but the cuke was nice and crispy and full of dilly, vinegary yumminess. Can I wait until August 14th to eat them? I don't think so.
Now, what to do with the next batch of cukes....
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