No Cook Refrigerator Dill Pickles


(makes 3 pint jars)

- 3 medium-large cucumbers

- 1 small-medium yellow squash

- 1/2 onion, sliced

- 1 1/2 c. vinegar (white or cider)

- 3-6 T. sugar (more on this later)

- 3 T. kosher or canning salt

- 4 1/2 T. dried dill weed, or 6 T. chopped fresh dill

- 1 1/2 t. mustard seed

- 3 T. minced garlic, or about 6 cloves

- 3 wide mouth pint jars


1.  Wash all the vegetables, leave skins of cucumber and squash in tact.  Using a mandolin slicer, the slicing blade on a food processor, or a good old-fashioned knife and more patience than I possess, slice the cucumbers and squash into 1/8" thin slices.  Slice some onion to toss in there, too.

2.  Enlist little helpers to stuff the cucumbers, squash, and onion into the jars.  You want it pretty packed in there.

3.  In a measuring cup, combine 1/2 c. vinegar, 1-2 T. sugar, 1 T. salt, 1 1/2 T. dill, 1/2 t. mustard seed, and 1 T. minced garlic and stir until sugar and salt are mostly dissolved.  Pour into one of the jars and repeat for each of the other two jars. 

This is where it can vary a little.  My favorite recipe that we tried was cider vinegar with 2 T. sugar.  Michael liked white vinegar with 1 T. sugar.  The batch with white vinegar and no sugar is perfect for sandwiches, burgers, etc., but a little tart just for eating.  So do what feels right or try a different combination in each jar and decide for yourself!

4.  Place the lids on and shake/twist/swirl to evenly distribute; refrigerate.  This gets easier as the pickles sit and the salt draws out the water.  Continue to turn over and swirl a bit every hour or so.  After 6-8 hours, you will have pickles!  Keep refrigerated and eat within 6 weeks.