It would be if you ferment them first, otherwise no. Very few so-called "refrigerator pickle" recipes remain approved since research has proven that listeria easily survives and grows in them.

And the way it is written that is really what this particular recipe is intended for - fermented pickles. Add all the ingredients together then ferment at room temp of 70-75 degrees for a minimum of 7 days and then put in the fridge.

From NCHFP: Store where temperature is between 70ºF and 75ºF for about 3 to 4 weeks while fermenting. Temperatures of 55º to 65ºF are acceptable, but the fermentation will take 5 to 6 weeks. Avoid temperatures above 80ºF, or pickles will become too soft during fermentation. Fermenting pickles cure slowly. Check the container several times a week and promptly remove surface scum or mold.

http://nchfp.uga.edu/how/can_06/dill_pickles.html

Dave

Thanks Dave, The directions are wash, soak in ice water, drain rinse, fill jars, heat liquid pour over and cover and store in refrigerator, will be ready in 7 days, will keep in refrigerator for months. I guess no longer can we make the QUICK dill or sweet refrigerator pickles and be safe with out worrying about listeria, but that is good to know.

Not sure what you mean by QUICK dill but the instructions for Quick Fresh Pack Dill are valid as they call for much more vinegar. The confusion often arises because some don't understand the difference between fermented pickles and fresh pack pickles. In the past the term "refrigerator pickles" was all too often used for both.

But basically if a recipe calls for lots of salt and little vinegar it is intended to be fermented at room temp first for safety. But if the recipe calls for little salt and lots of vinegar then it is considered a quick-pack and can either be canned or stored in the fridge.

Dave

By quick I was thinking in terms of just washing, soaking in ice water, slice put in jars and pour brine over cover and refrigerate, So many of my old recipes for refrigerated pickles are like that and that is how I did them, it would be like a quart at a time, but I won't be making them that way anymore. New rules to make things safe I can understand that, it's hard to give up the way we are use to canning. Thanks again.