Recipe(tried): Easy Fridge Bread and Butter Pickles

This is an original recipe I developed for cooks who are intimidated by the canning procedure.

Bread & Butter Pickles (Refrigerator)
Makes about a quart.

4 to 6 pickling cucumbers, not much larger than 1 inch in diameter and 4 to 5 inches long.
1/2 to 3/4 small to medium sized onion.
1/2 red bell pepper.
Slice all vegetables very thin; use Cuisinart or mandoline, narrow blade if available.

1/4 cup pickling salt (coarse kosher salt)
2 quarts cracked ice
water to cover.

Syrup:
1 1/2 cups vinegar - cider or distilled white - do not use wine vinegar.
1 1/2 cups sugar
2 heaping teaspoons pickling spice mix. If mix contains dried peppers pick out all but a few.

2 tablespoons mustard seed.
1 heaping teaspoon celery seed.

Directions:
Slice the vegetables and toss together in a glass or crockery bowl that will hold twice the volume of the vegetables.
Sprinkle the salt over the vegetables - add the cracked ice,
Toss again and add water to just barely cover the vegetables.
Place a heavy plate on top of the vegetables to keep them below the top of the liquid.
*Set aside for 4 hours.

Prepare the syrup.
Place the vinegar, sugar and pickling spices in a 4-quart Pyrex container (the large Pyrex measure works very well)
Microwave on high for 15 to 20 minutes. Allow to cool.
Strain, discard the spices.

*After the 4 hours are up pour the vegetables into a large colander and rinse well. The cucumber slices should taste only slightly salty.
Return the vegetables to the bowl, add the mustard seeds and celery seeds and toss well until evenly distributed. Set aside.

Return the syrup to the microwave, microwave on high for 8 to 10 minutes until an instant read thermometer shows the temp is 190 to 200.
Place the vegetables into a wide-mouth quart jar or in 2 wide-mouth pint jars that have been scalded with boiling water. (also the lids)
Pour the syrup over the vegetables - place the lids on the jar or jars, tighten well and place in fridge. The following day turn the jar upside down and continue to turn every day for 2 weeks. (This is to insure that the pickles are evenly flavored)
After 2 weeks open the jar and taste. These will keep in fridge for 3 - 4 months.