This should be just fine. You have a lot more latitude with a refrigerated pickle anyway, and you're not leaving them out at room temp to ferment first, which is the bigger issue.

Carol

Thanks a bunch, Carol! My kitchen is full of this n' thats waiting to be canned or frozen. These other smaller amounts of produce will make some great fresh pickles!
Hope you are enjoying retirement and those wonderful things we can do at home from the garden.
Glad

Glad, (or anyone)

Why are you boiling the brine? To disolve the pickling salt? And is it necessary to pour hot over the cukes?

Thanks,
jt

Some recipes I have seen for refrigertator pickles will sometimes mention boiling the water, but I don't do it with my half sours. They get room temp water, and salt. Pickling salt will dissolve and give you a clear liquid in just a couple of minutes.

the post with the proportions of ingredient just said to boil it first, so i did. Also, i think that the hot liquid will permeate the vegies better at first, without really cooking them. I let them come to room temp, with a flat lid on - then put into the back of a refrigerator to meld for weeks. No other reason, than that i was a sheep following directions!
I pierced or slit all the peppers to get that brine inside of them........one jar is pickled Peter Peppers, now know to us as pickled peckers, heehee! bad, i know ~
Glad - of it
zone 6a