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Every year since we bought our house and first planted our garden I have made pickles from the cucumbers I grow.  The last few years I have made refrigerator pickles mainly because they keep for almost a year, are really easy and always turn out perfect.  No accidental mushy pickles from too long in the hot water bath, always nice and crisp.  Hardly anyone likes a limp pickle!  Mind you, these are sliced like bread and butter or sandwich pickles not the spears, though you could in theory make spears as well.  I have refined this recipe through one’s I have read, heard about through word of mouth and trial.  The very base includes the following:  cucumbers (obviously) jalapeno peppers, cider vinegar, sugar, and pickling salt (it’s more coarse).  In addition to that I also add lot’s of garlic and some dill for good measure.

You will want to procure a good size crock or plastic container.  I always use plastic because it is easier to find.  You will also need a small saucer or plate.

Other than the salt this is not really an exact science people.
Boil 4-6 cups of cider vinegar combined with 1/3 to 1/2 cup of salt and 3-4 cups of plain granular sugar.  The salt and sugar you can adjust to your liking.  I generally use 1/3ish of a cup of salt and roughly 3-1/2 cups of sugar.

While that is beginning to boil slice up all of the following into the container:
Cucumber, garlic, peppers, dill and if you like, onions.  I use a mandolin slicer because it makes nice even slices.

Next pour the boiled vinegar, salt, sugar or brine into the container over the chopped cucumbers.
Place the small saucer or plate on top to keep the cucumbers submerged in the brine. Place a cover on it, label with the date and put it in the refrigerator.

They will be ready to eat in about 2-3 weeks though they will have a stronger and spicier flavor as they age.  These will need to stay in the fridge until they are all gone, which probably won’t be too long.  Enjoy!