Here's a simple recipe for refrigerator pickles from one our ranch chefs, Mark Rohrmeier.
1 C. water1 C. white or apple cider vinegar1/2 C. sugar1/4 C. kosher saltFor cucumbers: Slice thin and pack into clean Mason jar and pour hot pickling liquid to cover, screw on two piece lid, sit out until cool and refrigerate 24 hours. You can also layer the cucumbers with onions, add 1 teaspoon of turmeric, add 1 whole hot pepper or dried chili flakes or all or none of those things.
For Beets: Roast beets, peel and slice thin, pack into clean Mason jar and pour hot pickling liquid to cover, screw on two piece lid, sit out until cool and refrigerate for 3 days. You can layer the beets with onions or add hot pepper. You can also add cinnamon stick and a few allspice berries, or any combination of the above.