Make crisp refrigerator pickles by combining sliced cucumbers, white vinegar, pickling salt and dill in a jar and placing them in the refrigerator for up to 24 hours. The trick to crisp refrigerator pickles is to use the right cucumbers, such as thickly sliced Kirby cucumbers.
Refrigerator pickles are easy to make because they don't require a process of boiling and sterilization. Refrigerator pickles don't last as long as store-bought pickles, but they typically taste fresher.
Start by washing and slicing several Kirby cucumbers into slices or spears, depending on your preference. Toss the cucumbers into a jar with salt and dill, top off the jar with 1/2 cup of white vinegar, and place the jar in the fridge for several hours, shaking it several times throughout. The salt draws out the liquid from the cucumbers to make a brine.
Alternately, boil white vinegar, salt and sugar in a nonreactive pot until the sugar dissolves, and then mix in cold water. Add the cucumbers and brine to jars, along with any spices you want to use, such as dill, coriander or mustard seeds. Place the lid on the jar, and keep the pickles in the refrigerator for 24 hours before eating.