My favorites are bread and butter pickles, though haven't made any in several years. If you brine the cucumbers covered in ice in the fridge over night, the pickles will be ever so crisp. Also, IMO, fully processing the pickles and sealing the jars is only a little more trouble than making refrigerator pickles, and when the contents are brought back to near boiling, the pickles will last for a year and longer. For me, the problem with refrigerator pickles is that they only last a few weeks. I don't eat pickles when fresh from the garden cukes are available. So refregerator pickles don't do me much good in the winter time, when I love a pickle along side the noon meal. Perhaps will buy some cukes from the farmer's market and make refrigerator pickles from them in December.
Eclectic gardening style, drawing from 45 years of interest and experience. Mostly plant in raised beds and containers primarily using intensive gardening techniques.