I got this refrigerator pickles recipe from Cooking Light's website, the only recipes website I will really quote at this point. It reads as follows:
Refrigerator PicklesWe'll check back in four days and see how they taste. Until then, some pickle-making photos!
Yield ~ 7 cups (serving size: 1/4 cup)
6 cups thinly sliced pickling cucumbers (about 2 pounds)
2 cups thinly sliced onion
1 1/2 cups white vinegar
3/4 cup sugar
3/4 teaspoon salt
1/2 teaspoon mustard seeds
1/2 teaspoon celery seeds
1/2 teaspoon ground turmeric
1/2 teaspoon crushed red pepper
1/4 teaspoon freshly ground black pepper
4 garlic cloves, thinly sliced
Place 3 cups cucumber in a medium glass bowl; top with 1 cup onion. Repeat procedure with the remaining 3 cups cucumber and remaining 1 cup onion.
Combine vinegar and remaining ingredients in a small saucepan; stir well. Bring to a boil; cook 1 minute. Pour over cucumber mixture; let cool. Cover and chill at least 4 days.
Note: Pickles may be stored in the refrigerator for up to one month.
Calories: 28 (10% from fat)
Fat: 0.1g (sat 0.0g,mono 0.0g,poly 0.1g), Protein: 0.3g, Carbohydrate: 7g, Fiber: 0.3g, Cholesterol: 0.0mg, Iron: 0.1mg, Sodium: 64mg, Calcium: 7mg