I realized I didn't quite answer your question, though... If you use a regular brine (with salt), then you can definitely add more cukes to a jar in the fridge. Since it's in the fridge, the salt is probably not critical. Or, I suppose you could brine each addition.
I make quick sweet cucumber slices like my mom did (maybe 2 parts cider vinegar to 1 part sugar, sometimes a little seasoning, sometimes not), and you can just take some out and add more sliced cukes to those over the course of a week... you'll know when the juice of the cukes has watered down the brine enough that you need to start over.
Hey Jill, sounds like a great recipe. What about substituting Splenda for the sugar? Any thoughts. I just did some bread and butter that way and did my DMIL's recipe with Splenda but have not tasted them.
Kirby pickles: washed (4 lbs)
Gallon glass jar
¼ of container of pickling spice on the bottom of jar
1 head or chopped garlic on bottom of jar
Dried Crown Dry dill covering bottom of jar 3 finger oz. In plastic sandwich bag – cut 1 inch snips
Boil water (or distilled) – let cool ( not hotter than luke warm)
2 1/2 oz. (weight) kosher salt – add boiling water so as to devolve the salt first
fill jar with pickles
pour salt water in
add ½ clove of garlic to top
¼ of pickling spices to top
completely cover top of pickles with more dill
add water, leaving ½ inch from the top
to make cure faster – leave in sun 1 to 2 days ( take inside at night)
if rusty lid – place wax paper under lid
if not salty enough add 1 tablespoon of salt to juice at a time. mix until dissolved , then back into jar
if not spicy enough, add black pepper corns
lasts a year...until the new batch is made.
my dad's recipe. He did it every year for 40 years i'm aware of