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After three or four weeks (if After three or four weeks (if you haven't eaten them all), I'd store your salt-brined pickles in a cool, dark place. But I don't think you'd have to. Here's a good monograph with more information. 

2015 Special Edition Garden GuideCooking Fresh with The Old Farmer's AlmanacThe Almanac Monthly Digital MagazineWhat the heck is a Garden Hod?