Here's a recipe that came from Betty, one of the "CoHorts" on the forum pages of Horticulture magazine. It could not be easier, and the pickles last forever in the refrigerator. Now that we're all inundated with cucumbers, I thought the timing was right.....this is exactly how Betty presented the recipe.
Refrigerator Pickles--- Fill a large jar with a lid or plastic container with lid, with thinly sliced, washed cucumbers (cut off the ends & dispose). Then add 4 cups sugar, 4 cups white vinegar, 1/2 cup pickling salt, 1 1/2 teaspoon tumeric, 1 1/2 teaspoon celery seed, 1 1/2 teaspoon mustard seed and 3 small onions sliced over the pickles. You may add 1 or 2 heads of Dill or garlic if you wish. Put the lid on tightly, tip the jar several times to mix the ingriedients and put into the refrigerator for 5 days, shaking/tipping the jar each day to mix. Ready to eat in 5 days. Can be sealed by water bath if desired after the 5 days. Will keep in the refrigerator for a long, long time if not sealed.