Here is a recipe my dad used that is very tasty and you dont heat up the house either.
1 gal kukes
4 cups sugar
4 cups viniger
1/3 cup canning salt
1-1/2 teaspoon turmeric
1-1/2 teaspoon muster seed whole
1-1/2 teaspoon celery seed

Slice the kukes real thin,I use to use a kraut cutting board but the meat slicer is a lot faster on big batches. Pack slices in jar, wide mouth gallons work good for this. Heat up vinigar just enough to disolve sugar and let cool
{ should have told you to do this first}. Put salt and spices on top and cover with vinigar/sugar solution. Store in frig in basement with beer for 3 weeks.
If you let the vinigar cool they will stay very crisp for a year. I always add some sweet white onoins sliced the same way and you can add carrotts,califlower,peppers,______ its all good. If you dont pack the jar real tite you can add more vinigar to cover. To serve I just get a bunch out and store in a glad bowl up stairs.

Sounds Yummy!

MMmmm sounds good. I like easy pickles.

What type of vinegar? White/Apple Cider

White vinegar 5 % acidity

My mom makes some like that......awsome, just awsome:cool:

But they never seem to last very long.....LOL

I like making that kind.. the icebox ones are so much easier and also the house doesn't reek of pickles and dill while they sit a crock forever.. LOL -

Same with freezer jam.. so much easier than the cooked style and much cooler in the house!