I'm a little unclear on what you want as a quick refrigerator pickle and a fermented pickle are very different. Are you saying you'll follow whatever method offers optimal flavor? If so, fermented pickles are the way I'd go. There're tons of earlier threads on that.

I think one reason you're not getting a response is because generally the refrigerated dill recipes have been pulled by the NCHFP, Ball and Extension services due to a risk of listeria.

Carol