I also make refrigerator pickles but mine are sweet. For one quart--thinly slice enough cucumber to almost fill the quart jar (in winter, this would be a large english cucumber) and one onion. Put in bowl and sprinkle with pickling salt (regular will do in a pinch) Leave for a couple of hours and then rinse very well.
Mix 3/4 cup white vinegar, 1/4 cup cider vinegar (use all white if you have no cider), 2/3 cup white sugar, a couple of tablespoons of brown sugar, 1 heaping teaspoon mustard seeds, 1/2 teaspoon celery seed, 1/4 teaspoon turmeric. Bring to a boil and let simmer a few minutes. Pour over vegetables, clean jar rim, tightly screw on lid and put in the fridge. Lasts for months and I can eat them like candy!