Free Recipe @ Vickie's Recipes: Sun Pickles (Pickles)

Sun Pickles: Submitted by: Vickie | Date Added: 15 Apr 2015
Listed in: Canning / Pickles Ingredients

6½ cups water
3¼ cups white vinegar
⅔ cup canning salt
4-6 cloves of garlic
about 10 medium pickling cucumbers
fresh dill, about 8-10 heads
jalapeno or onion slices (optional, but I like to include both!)

Wash and sterilize 3 or 4 quart sized mason jars and their matching two-part canning lids.

Either slice or spear each cucumber.
Slice the garlic into smaller pieces.

Prepare your brine and mix the water, vinegar, and salt together in a large non-metallic mixing bowl or one gallon jar. Stir to dissolve salt.

Place a head of dill into a one quart jar along with some chopped garlic.

Add cucumbers, and onion or jalapeno slices if using, until jar is about half full.

Repeat layering by adding more dill, garlic, and more vegetables.

Pour water/vinegar mixture over cucumbers and place two part lid on jar and close tightly. Date the lids so that you can eat them in the order you made them.

Set jars out in the sun for 3-4 days, giving them a small shake each day. The sun & heat will set the canning seal. Refrigerate & enjoy!

(Cook's notes: Fresh, crisp cucumbers make for better pickles! If your cucumbers are picked the day you make them, just wash and slice. If you don’t know when they were picked or were picked a couple of days ago, soak for about an hour in ice water to re-crisp them, otherwise they may get too soggy too soon. )

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