Did you write about putting cucs into already existing pickle juice earlier on these threads, rightly dividing? If so, I may have gotten the idea to do this from you! If my others had not frozen, I would definitely have done more.
More lessons learned.
1. Don’t put dry ice over the stuff you don’t want frozen
2. Cucs make lovely pickles even if you don’t can them for long term storage!
3. The apple with the unwaxed apple is working perfectly to make my green tomatoes blush! Thanks all who told me of this!
I dont remember who first wrote about refrigerator pickles here, but it is where I got the idea a long time ago. I have made canned pickles for years, but no need to now. We can make smaller batches and we eat them as they become ready without taking up pantry space which is in short supply here. There are recipes online for no-can refrigerator pickles from scratch not requiring leftover pickle juice, but I have not tried any.