My mother used to make refrigerator dill pickles. Here is the way I make them. They are nice and crisp.
After I wash the cukes, I cut them into sizes to fit whatever jars I have, I prefer to cut them lenght wise. I sprinkle lots of kosher salt all over them and mix them up with my clean hands. Then I cover the bowl and let them sit overnight or at least a few hours. Then I cover them with water for a few minutes to draw out some of the salt and drain them.
I make a brine or use one I made up before, the recipe varies, the ones in previous posts would work, but this morning I used one that had a lot of water (I use distilled water) salt and vinegar. I heat up the brine, heat the clean jars in the oven on very low. I gather up garlic (peeled), dill, bayleaf, grapeleaves, mustard seed and sometimes other pickling spices. I rinse these to wash off the dust from the field and the ashes that have been blowing in our northern california skies. I put a grape leaf in the bottom of the jar and fill it with the salted cukes, adding a minimum of one clove garlic, some dill, a bayleaf, mustard etc.. Then I pour hot brine to the top, wipe the top and cover with clean hot lid. Place these in your refrigerator and leave them for at least a week before eating. They keep for months in the fridge, if they don't get eaten first. They are a favorite in our house and I have a hard time keeping enough on hand.
I like doing them this way, because it is easy to make small batches. I just store left-over brine in a jar 'til next time.
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