Finally found a dead simple fridge pickle recipe:
2 English cucumbers
3 cups half water/half vinegar mixture
3 tsp Szechuan peppercorns
3 Tbs dried dill
3 tsp Maldon sea salt
3 cloves sliced garlic
Slice cukes to fit in jars (I did one quart and one pint), divide the amount of pickling mix between jars – filling to the brim, cover with lid and ring and refrigerate overnight. They keep in the fridge for a month, but they’ll be gone in less than 2 weeks, max.
