Recipe(tried): Refrigerator sweet pickles

This is a sweet pickle recipe I use that is called refrigerator pickles.

Put your whole, washed cucumbers in a brine solution of 2 cups pickling salt or plain salt per gallon of water. Cover cucumbers with brine, you may have to weight the cukes down to keep under water. Soak for 4 days. Remove from brine,(a scum or mold may form on top of brine, this is okay), slice and soak in plain water for 24 hours, changing the water 4 or 5 times during this time period. Drain the water off, rinse, and place in 1 gallon of water for 24 hours. At the end of this period, drain, rinse, and soak in white vinegar that has been heated with a small box of pickling spice that has been tied in cheese cloth for 24 hours. Drain, throw the vinegar away, layer the cucumbers with sugar, cover and refridgerate until they have made enough liquid to cover them. You may have to add more sugar. I put my in jars at this time and waterbath them. They last for at least 2 years. I usually can 20 or more quarts a year (give them away). If you are making a small batch, they can be left in the fridge. My Mother-in-Law, leaves hers on the countertop year round and never refridgerates them. I never eat them at her house, I guess they are alright, no one has gotten sick, but I'm leary of them.