I'm not a huge pickle fan. I do like watermelon rind pickles, and hope to make and can some this weekend. When I was a kid, my mother used to make something we called refrigerator cucumbers. I looked for a recipe recently online, and found something that seemed similar - but of course I couldn't leave it alone, and had to diddle with it. The recipe called for lots of sugar and vinegar, but since I don't like anything "sweet and sour," I converted it to a dill version:
1/2 of a medium onion - sliced thin
5-6 pickling sized cucumbers (I don't grow cukes, and bought English cucumber. Used 1 1/2) sliced thin
1 Tbs. pickling/Kosher salt
about 2 tsp. dill (I used dried)
pinch dried red pepper flakes (optional)
solution 1/2 water, 1/2 white vinegar to cover cukes.
Place sliced onion, salt and dill in a medium (preferably glass) bowl. Muddle a bit with a spoon to help release the flavors. Add cukes, cover with vinegar/water solution. Stir, then cover tightly, and refridgerate at least overnight before eating. Keeps a week or more in the fridge.
These get icy cold in the fridge, so are a nice side dish on these hot days. I also like them on cold sandwiches.