simple recipe for sweet and sour refrigerator pickles

I've talked about the cucumbers I'm growing a few times and recently linked to a recipe for refrigerator pickles that I wanted to try. So..

I bought cucumbers over the weekend (mine aren't ready yet), vinegar on Monday, and I was ready. I got out a pot, the vinegar, sugar, etc and looked at the recipe again.. and thought, wait? One cup of vinegar and two cups of sugar? That can't be right, can it? Is that much sugar really going to dissolve into only one cup of liquid? And still be.. ya, know.. liquidy?

I looked up a few more recipes online, mushed them all together, and created my own.

Add..
1 cup of distilled white vinegar
1 cup of water
10 tablespoons (a little more than 1/2 a cup) of sugar
1 teaspoon of salt

To..
a pot on low heat

Just long enough for the sugar to dissolve. Then turn off the heat and let it sit in the pot while you wash and cut the cucumbers (I used 2). You could also add onions, peppers, etc

Place the cucumbers in a clean container (I used a glass bowl), pour in vinegar mixture, cover, and refrigerate. Done.

I started eating the pickles only a few hours after they went into the fridge, but that's because I have no self control apparently. After about 12-18 hours they were truly sweet and sour pickles.. and after 24 hours they are still delicious. From what I've read, they will still be good for a few more days.

Oh, ya.. the verdict? They're pretty good. They remind me of the pickles they sometimes include in the vegetable Pad Thai from our "local" Indian restaurant. I would make them again, but next time I think I would like to try making dill refrigerator pickles. And in fact, I do already have the dill..