I don't do canning, so I prefer to make refrigerator pickles. Cukes are fine, but you can use just about any vegetable (onions, celery, bell peppers). And I ALWAYS throw in plenty of onions.

Peel and cut the cucumbers -- I prefer chunks or thick rounds.

Make a brine of 1 part sugar to 1 part vinegar (I actually prefer white vinegar for its sharpness). Heat to dissolve sugar. Pour over the vegetables.

You can throw in peppercorns or pickling spice if you want. I usually use pickling spice.

Keep in the refrigerator. I don't know how long they last -- they're usually either gone or added to.

Linn