Made this for the first time over a month ago and just finished my half gallon...I'm so glad I made these before the kirby cucumber season is over! Some observations about quantities: To fill this half gallon and pint jar I needed 8 cups of sliced cucumbers and I made one and one half times the liquid mix and both quantities were perfect. It may look like you have a huge amount of slices but after they're salted, rinsed and drain they compress quite a bit. After they've aged a few hours in the fridge their color will change - don't be surprised!

Refrigerator Pickles (As found somewhere on the internet!)

READY IN: 2hrs 30mins
6 pints (note my comments above)

Ingredients
• 6 cups cucumbers, sliced very thin
• 1 cup onion, sliced very thin
• 1 cup bell pepper, sliced in strips (optional...I didn't use pepper)
• 1 teaspoon mustard seeds or 1 teaspoon celery seed (I used mustard seed)
• 1 cup vinegar
• 2 cups sugar
• 1 tablespoon canning salt (grind kosher salt to make smaller particles)

Directions
1. Mix cucumbers, onions, bell peppers, and salt.
2. Cover and store in refrigerator for 2 hours.
3. Drain liquid off and set cucumber mix aside.
4. In large pot, mix sugar, vinegar, and mustard (OR celery) seeds.
5. Heat until sugar melts.
6. Remove from heat.
7. Mix in cucumber mixture.
8. Put in jars, let cool, then refrigerate.

Comments
*I was told this will last 2 weeks in an airtight Tupperware type bowl-- but I put them in pint sized canning jars and they sealed.*.
~I do keep them in the refrigerator as they are called "refrigerator pickles" and they will ruin if they were not kept cold.~.
***As for the mustard seed OR celery seed-- we prefer mustard, but everyone has their own taste.***.
*****My dad uses these pickles AS hot dog relish.*****.