It is done to make them crisper by drawing water out of the cukes. So it is technically semi-optional and if using whole cukes it probably wouldn't make much difference anyway if you skipped it.

Dave

OK, thanks so much Dave!

I keep hearing about this recipe and want to make some refrigerator pickles. Is it written out anywhere for me to use? I too have lots of smaller cukes I'd like to use.

A Google search pulls it up from several sources including

http://www.indianapolismonthly.com/features/recipe-dutch-lunch-spears/

Dave

Thanks Dave! I did find that recipe earlier but it said "adapted from" in the write up and was unsure if something had been changed from the original... And when it comes to canning I only like original tested recipes!

i am using mini cukes and have them in the water/salt brine overnight. Tomorrow morning I will fill the jars. Does this recipe only make 1 jar because I feel I have about three or four jars worth. If that is the case can I just timed the recipe by four?

Another question, can I leave out the onion? Does that pose any safety issue?

Thanks!

Yeah I double checked it and the only adaptation with the book itself is leaving out the grape leaves and switching it to 2 pint jars rather than 1 quart jar.

The book says if you are going to multiply the recipe do it by 4 (so 4 quarts) skip the week in the fridge, and process them in a BWB for 10 mins. You can't just put 4 quarts in the fridge.

So my question is since you are making so many so many changes in the recipe - small whole cukes, no onions, so many jars, and processing - why use this recipe? Yours won't be nearly the same as the original.

Dave

I don't understand why you say I can't put 4 quarts in the fridge? If I make 4 of this recipe there is no reason I can't put them in the fridge. Can you please explain? I don't want to process them.

I will add the onion I was just curious if it was necessary.

I have lots of small cukes so would like to use them.

I shouldn't have said you "can't" because obviously you can. What I meant was perhaps you shouldn't given the relative short storage 3-4 months life of fridge pickles. But that all depends on how fast and often you eat pickles. I just can't imagine eating 4 quarts of them in 3-4 months. ;-)

Just keep in mind that molds, fungi, bacteria, and listeria can continue to grow during fridge storage - how fast depends on several factors - so monitor them closely and if the brine begins to cloud up or if any off orders begin to develop then toss them. I don't know why you don't want to process some of them but if you don't see yourself eating all 4 quarts up fairly quickly then you really should process some of them for shelf storage for a much longer life.

There are many recipes available for small whole cukes but most of them call for more vinegar. processing, and slitting them so the brine can penetrate into the pickle. Brine distribution rate is very different for wholes vs. spears as the recipe calls for because of the skins.

Your choice.

Dave