Sun Pickles

Here is a fun project to try if you love pickles. You can pickle your own cucumbers, all you need is a few simple ingredients and some sunshine! The pickles are not going to taste exactly like your typical store-bought ones, but it is fun to make and I love the taste (although it is a somewhat acquired taste).

There are a lot of variations: you can add things to the mix, like jalapenos if you like them spicy, or use other spices that you like other than the garlic the recipe calls for. This recipe is for one jar of pickles, so double it to make 2...but unless you eat a ton of pickles I wouldn’t suggest making for than 2 jars at a time! Also, these pickles aren’t usually crunchy…if you like crunchy pickles I read somewhere online to use grape leaves, but I never tried that (or even know where to buy grape leaves!)

Ingredients:

6-8 Kirby cucumbers
Kosher salt
peppercorns, small handful
3 Garlic cloves
Fresh dill (one bunch)
Rye or wheat bread, toasted (1 slice)

Use 6-8 Kirby cucumbers to a glass jar (I use a half-gallon mason jar, you can buy at a craft store)

Use 2 tablespoons kosher salt to 1 quart of water (4 tbs for a half gallon). Bring water to a boil. Cool slightly before putting into glass jars!

Put 2 or 3 smashed garlic cloves in a jar and add a few whole peppercorns. Cut cucumbers down almost through, and again (so they are intact, but look like pickle spears).

Put some dill in jar, then pickles, you can add some more dill in between pickles.



Top with a piece of toasted rye or whole wheat bread.

Pour hot salted water over, so everything is covered. The bread will be soaked through. Cover with saucer or top of jar.



Put in sun and it should be done in 3 days. If it gets cloudy or rainy, add an extra day.

To store, rinse pickles and keep in refrigerator. You can strain the brine and add some to the pickles in refrigerator. Keeps for a week or so in fridge.