I have never canned a thing in my life except pickled eggs (on JAP). My best friend has been canning away these pickles and can't keep up with everyone eating them. No sealing required and can be kept in the fridge for 3 weeks. They will be gone so no worries. Check out WowMom on You Tube for over refrigerator pickling ideas.
1In a glass pitcher combine vinegar, water. Set aside.
2Make sure jars are clean. In quart jar add 1 tsp of salt and a heaping tsp of sugar. In small pint jar add 1/2 tsp of salt and a tsp of sugar. Add seeds to both jars. Add a small amount of liquid. Close jar tight and swish jar to melt sugar and salt mixture.
3Cut up cukes into chunks, spears, or slices. Put as many pieces as you can in jars. Fill both jars 1/2 way full with liquid and swish around. Take lid off and top off with the rest of the liquid. It's ok if it overflows. You want to make sure they are covered well. Place lid on top again and tighten well. Shake again. Place in refrigerator for 2-3 days. Every time you think to go ck them shake them. Eat and enjoy. Store in fridge for up to 3 weeks.