I decided to make a couple jars of quick refrigerator pickles. I like these because I only cook the brine. I let it cool, and then pour it over the pickles and peppers already sliced up and in the jar. I find this lets the cucumbers retain their crispness. You must leave these in the fridge and consume within a month or so as this is not proper canning technique (and I don't want SL coming after me with the canning police and the corrector!).
Ingredients: a cucumber, jalapeno (3), equal parts white vinegar, sugar, and water, two tablespoons pickling spice, tablespoon garlic, one 7-pot cut into chunks. I heat the liquids and spices along with the 7-pot in a sauce pan. Bring to a boil and then let simmer for about twenty minutes. Let cool to room temperature. Meanwhile slice up the cucumber into 1/8-1/4 inch slices, slice the jalapeno the same. Put them into the mason jars, pour the liquid over top to almost fill the jar. I added a little pickle crisp which is calcium something or other, I forget. Refrigerate for a week or two before opening.