You can eat them after 1 day of being refrigerated and will last well sealed and refrigerated for up to 4 weeks.

Once made when are the pickles ready to eat? And how long are they good for? (Non canning method) 

I make water bath canned pickles and relish every year. Basically, wash your jars thoroughly then keep them hot. In order not to take up another pan and burner, I put hot water in them all while I am waiting for the water in the big pot to get to boiling. You need a big pot- canning pots are cheap and you can get them in Walmart if you don’t have an induction stove like i do. There is a rack that goes with a canning pot and pulls the jars up out of the water and lowers them in without splashing. Cook the brine as stated. It does not boil. You heat it so it is hot and my recipes tell you how long to heat it, but I never had to boil one. You need a canning funnel and special canning tongs to get the jars in and out of the water later. There is a little wand with a magnet on the end to pull your lids out of another smaller pan of hot water. Once you have cooked your brine and prepared your cucumbers, follow the directions you have. It probably says to stuff the hot jar with the cucumber chips so they are well packed, leaving room at the top of the jar and then ladle the hot brine into the jars until there is 1/4 to 1/2 inch of space. Use a knife or a special tool in a canning kit to go around the inside edges slowly to release any bubble. Wipe the rims with a towel to get any residue off before pulling a lid out of the hot water with the magnet tool and place it on the jar. Get the sterilized ring out of the pot the same way and screw it on just finger tight, not tightened down. Sit the jars in the rack while it is hooked at the top of the canner. Once you put them in (about 2 inches apart), then lower them in carefully. Cook them in boiling water for whatever time it says to cook them for the size jars you are using. If they didn’t give you a time, go to the ball canning website and look at water bath canning recipes for cucumbers/pickles. Cook it as that recipes says for the size jars you are using. Once your timer goes off, carefully lift the handles over the top of the pot ( I use the tongs that come with the kit for that. Lift the jars with the tongs one at a time, and place on a towel or cooling rack. do not mess with the lids for now. Let them sit to cool. You should hear a popping sound as each lid creates suction. Leave them to cool, preferably overnight. The next morning, check all the lids to be sure the little springy thing in the middle went down and stayed there. Tighten the lids finger tight (don’t tighten too much). Label them and then store them in a cool dark area until ready to use. The kit with the tongs and other things can also be bought in Walmart, on Amazon……..It is fairly cheap and so handy. Water bath canning is easier and less scary than using a pressure canner, but remember, not all things can be water bath canned, so always check with Ball website to be sure. A lot of cucumber and tomato recipes can be water bath canned. Side note- I like wide mouth jars best, and be sure you get the wide mouth lids and rings. You can reuse the jars but need to replace the lid each time you can. Best of luck.

I hope your Frankenstein pickles turn out delicious 😆 Let me know.