Paul M. Cook wrote:
> I'm up to my arm pits in cucumbers. A very good thing. I just plucked 10
> pounds of my cucs today and I have easily 30 more pounds on the way. I am
> thinking of making a gallon of fresh pickles, not the canned and preserved
> type, just some vinegar, water and onions plus some herbs in a jar and then
> into the fridge. How long would they last in the fridge in a tight jar?
>
> Paul
>
>
Paul, go here and do some reading.
http://www.uga.edu/nchfp/how/can6b_pickle.html

You don't need a giant pot, if you have a fairly large stock pot you can
do boiling water bath canning and cucumber pickles are ideal for that.
You can also do some reading on rec.food.preserving and get some ideas.

I don't do fermented pickles as our climate is hot enough to make them
spoil before they truly ferment.