Because your dealing with small cukes, and they should be very fresh when they are being brined, it would be more effective to make several smaller batches, or try to gauge the output and pick as many that you can that are a suitable size all at once, the brine them. Cukes usually grow very fast and an inch of growth overnight is not uncommon. You could probably refrigerate a bunch, but once they are stored and dealyed from being brines, they will become softer. I usually pick cukes almost every day and find that I have quite a lot of them within a single day. I use the Mrs. Wages dill pickle mix as it has the necessary salt and also contains dill flavor, far more intense compared to just adding fresh dill. also, if your doing dill pickles, a good crop of garlic can also be grown, as well as many dill plants/ Last year, I didn't plant dill, and any that did grow was from dropped seeds from the previous year. By the time they were flowering and forming green swelled seed heads, the cukes were also ready to pick. My half sours are still stored in the fridge and I will get a few every once in a while. Adding a continous supply of cukes to an already percolating brine is not good. You can't tell which ones were there the longest in the brine. Adding more after a day or two seems to change the natural fermentation of the cukes. For a larger supply of cukes, plant more seeds.