The peeling is optional with any recipe. The need for it depends on the type of pepper and how thick the skin is. Cutting slits in the whole peppers is recommended. The soaking in vinegar is optional. The slits will allow the brine access to the interior. Just takes time. So pre-soaking them could speed up the process. Personally I've never done it. As for the pickle crisp, the amount used depends on the brand used, there are several and some are more or less coarse ground so different amounts would be called for. So use the directions on whichever brand you have, To determine if it is enough or not try some of the ones you have already done and see if you may need a bit more. That will be the best indicator and with time and testing you can decide how much works best for you. But you need to know that using too much can affect the flavor badly and that "very crisp" may not be a realistic expectation with home-canned pickled products. Heat processing just doesn't allow for "crunchiness" so homemade will never be as crisp as store bought which are processed quite differently. JMO Dave

Lpink, thanks for all the info. You actually answered one of my questions in your last post. I was wondering how long a refrigerator pickle is safe to eat. I've seen recipes that say no more than a week, and that's what I was guessing. I'm assuming that the very short time they're safe is what prompted people to go one step further and freeze them. That way you could make a bunch of pickles when the cucumbers are in season, freeze them, and use just one container at a time. Not as efficient as canning but at least you'd have some sort of pickley thing available all year round. I have another question, this time about seasoning. About the same time as the pickling cukes are on sale at farmers markets, dill heads are also on sale. But sometimes they look pretty run-down. If I can't find good looking dill heads, could I substitute some dill seed? I realize the pickles would not be exactly the same, but would they be awful?

<is the food supposed to be totally submerged in the brine? My quartered pickles seem to be floating a bit above the brine.> In the ideal world, yes they should all be totally submerged. But when they aren't tightly wedged in they will often float. Usually with time and with enough brine still in the jar they will sink down some. If they don't they tend to turn dark and unappealing so once you open the jar just toss those top few. Tip over should be avoided however you can - just put some water filled jars in if necessary - as not only does the brine get out but the water gets in and dilutes the brine. It is usually recommended that those jars be marked, refrigerated, and consumed first and early since there is no way to know how much the brine was diluted. Dave

This is the one I was thinking of using. It is from Minnesota Food Association. It mentions about not heating the brine, but also mentions that you can. So if heated is this one okay to use? Thanks Dave for answering my many questions just want my canning to be safe.c Refrigerator Dill Pickles (1 quart) Ingredients: 5 medium cucumbers 1 Tablespoon pickling salt, sea salt, or kosher salt (but not iodized table salt) 1 cup cider vinegar 1 cup water 1 head dill or small bunch dill leaves 1 clove garlic (optional) 3 black peppercorns (optional) Directions: For the crunchiest pickles, select firm, dark-green pickling cucumbers that have not started to ripen to white or yellow. Cut them into spears or slices, as desired (left whole, they will take a long time to pickle in the fridge). To increase the crunchiness, you can sprinkle the cut cucumbers with a couple of tablespoons of salt, let them sit for 2 hours, and then rinse and drain before proceeding, but this step isn't absolutely necessary. I rarely bother with it. Prepare a quart jar with a lid by running it through the dishwasher or washing it in very hot soapy water and letting it air-dry. Any jar with a lid will do; the wider the opening, the easier. Place the dill in the bottom of your jar, peel and crush the garlic clove (if using), and drop that in along with the peppercorns (if using), then put in the cut cucumber. Mix the salt, vinegar, and water in a separate container, stirring until the salt is dissolved, then pour it over the cucumbers, filling the jar right to the top. If you're in a hurry to enjoy your dillies, heat the vinegar, water, and salt to a boil before pouring it over the cucumbers (just know that heating unpasteurized vinegar kills off the healthy probiotic bacteria that make pickles good for you). Pop on the lid and put the jar in the fridge.