refrigerator pickles

Does anyone have a recipe for refrigerator dill pickles?

DELI-STYLE DILL PICKLES
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Delicatessen-style dill pickles are not subjected to
any kind of heat treatment. They are prized for their
crispness but must be stored in the refrigerator. The
following recipe for deli-style dills contains no vinegar;
some lactic acid is produced during the brief fermentation
period.
HALF DILLS
1/2 bushel small pickling cucumbers
1/2 bunch dill
3 gallons water
2 cups pickling salt
5 garlic cloves, sliced
3/4 cup mixed pickling spices
Wash cucumbers. Remove blossom ends carefully to
remove soil. Place cucumbers in large crocks. Distribute
the dill heads evenly. Make a brine of the remaining items
and add to the cucumbers. Cover with a heavy plate and
weight down with a glass jar filled with water.
Store at moderate room temperature (70 to 75 degrees
Fahrenheit). If scum forms, remove it daily. Pickles may
be eaten after third day but well done pickles need a 1-week
fermentation. After 1 week, pack the pickles into clean
jars and refrigerate to halt fermentation. These pickles
must be kept in the refrigerator.

Fermented Dill Pickles – Refrigerated “Claussen” Type
1 Gallon Jar
Pickling Cucumbers
12 Fresh Dill Flower heads, or
2 Tbsp Dried dill weed and
2 Tbsp. Dried dill seed
10 to 12 Cloves Garlic
6 to 8 Peppercorns
1/4 Cup Vinegar
1/2 Cup Salt
1 1/2 Quarts Water
In 1 gallon jar add pickling cucumbers Rinse but do not wash the cucumbers. Add Dill flower heads or dried dill weed and seed, garlic, peppercorns, and vinegar. Dissolve salt in water and add to jar. Fill jar the remaining way with water. Add weight to keep cucumbers under brine.
Fermentation sequence
1. Clear brine – no cloudiness for 1 to 3 days
2. Cloudy brine with gas formation, 2-3 days
3. Cloudy brine – no gas formation, 5 to 6 days
Pickles ready to eat after 10-11 days.
Refrigerate pickles if you do not want to process them.
To process the pickles
Fill clean, sterilized quart jars with pickles to within 1/2inch of the top. Wipe, seal, and process in a hot water bath at 170 degrees for 15 minutes. Remove and place on towel in a draft free area. Let jars stand for 12 hours. Label and date. Store in a dark, cool area.

I would like to thank Nancy_AZ for the refrigerator dill pickles. I have wondered if there was a recipe for dill pickles as I have always made refrigerator sweet pickles. They take 14 days total to make. Very good and stay for a year in the refrigerator. I just emptied the gallon jar from last year.

This is for GRAN

Would you please post your recipe for refirgerated sweet pickles?
Thanks

we love the"ice cream pail pickles"they are sweet and crisp
on bottom of pail put dill . fill with sliced cucumber and 2 sliced onions .when pail is full pour in syrup and sprinkle 1Tof coarse salt on top . put in fridge . ready after 2 or 3 days
syrup:4 cups of sugar 4 cups white vinegar 1/2cup coarse salt minus1 T 1tsp each turmeric and celery seeds bring to a boil and pour on top of cu cumbers
pail=i gallon or 4 liters
will keep in fridge for several months