Dorothy, here is the pickle recipe. Sorry to be slow with the reply. I teach and this was the first week of classes plus our internet was down for about 24 hours. This recipe comes from my mother-in-law, she was one of those amazing German cooks.

Refrigerator dill pickles

In a large pot, heat to boiling 7 cups water, 3/4cup to 1 cup cider vinegar (I use 1 cup), scant 1/2 cup pickling salt, and 2 tablespoons sugar.

Wash cucumbers and tightly pack in a one gallon jar with lots of fresh or frozen dill. Pour juice over cucumbers and let set on counter for three days. Refrigerate after three days and enjoy. They will keep in frig for several months but my kids and friends can eat a gallon a day so they don't usually last that long.

When I lived in Co, I let the pickles set out for 4 days because it was so much cooler. Late in the fall you may want to let them set out longer.

Jan