If you make them and put them in sterilized jars and then refrigerate right away, they should be safe.  The problem they have had is with the quick ferment dills that set at room temperature for a few days and then refrigerated.  They were contaminated with listeria that grows at refrigerated temperature. 

If the recipe has at least a 1:1 ratio of vinegar to water and then you make them and refrigerate them right a way it should not be a problem.  I would let them condition in the refrigerator for a week or so to let the brine absorb into the cucumbers.  

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Nellie Oehler