Refrigerator pickles are great because there is no canning involved, which makes them fast and easy. You basically make the brine, plop in your fresh picked cukes (or bought fresh from the farmer's market) and a few seasonings, and keep the large jar in your refrigerator.
After about forty-eight hours, they are ready to eat. They are so crisp and so fresh you'll have a hard time eating pickles from a jar again (even your own canned ones!).
After a few rounds of pickles, if they don't have that same great pickle 'bite', you can just make another batch of fresh brine.
Click here for this recipe: http://acountryfarmhouse.blogspot.com/2012/08/refrigerator-pickles-with-bite.html
