The recipe is from a nice blog called 'A Couple Cooks.' I liked it because it is simple, straightforward, and a small batch. Refrigerator dills last a month. I mean, realistically, how many pickles can an empty nester couple eat in a month. Two jars is probably fine.
Here's the link: http://www.acouplecooks.com/2012/06/quick-refrigerator-dill-pickles/.
I checked out their list of recipes, and I'm going back for more. These folks cook my kind of food!
Voila, finished result! Took maybe 20 minutes or so. A little advice about this recipe; Two widemouth pint jars will hold about four sliced cukes. That is, four small to medium-ish sized ones. You don't want them too long or they won't fit into the jar. (You could slice them crosswise, but I prefer larger, crunchier chunks.) I bought a dozen jars with the intent of using the rest for freezer jam. Widemouth is the way to go for freezing jam in jars. Expansion during the freezing process can cause the curved narrow mouth jars to break--not good!
I got my coriander seeds and peppercorns in the bulk section of the store. Much cheaper for a little batch. And since my garden cilantro aka coriander is going to seed anyway, I'll for sure be collecting the seeds and drying them for future recipes. Why not? Red peppers look pretty in the jar, but they don't agree with me, so I didn't include them. But wouldn't these jars be gorgeous with some yellow and red pepper slices in them? What a nice gift they'd make!