Sun Pickles- No canning experience necessary!
Are you a pickle lover? I am…I love dill pickles and could eat them with almost anything. I went through jar after jar when I was pregnant with my kiddo and now he even loves them!
Luckily, I come from a family who makes their own. This 3 Day Sun Pickles Recipe is one that I have used for YEARS! I’ve already seen pickling cucumbers in the store and my local Farmer’s Market, so it’s the perfect time to share this recipe with you.
INGREDIENTS:
1 large onion cut up
1-3 garlic cloves peeled
3 quarts of water
3/4 cup of pickling salt
3/4 cup of vinegar
1 bunch of fresh dill
about 20 pickle cucumbers this depends on how large the cucumbers are that you get. You'll need enough to fill your jar.
INSTRUCTIONS:
Mix water, pickling salt and vinegar in a saucepan. Bring to a boil and boil for five minutes.
Set to the side and cool for about 5 minutes, or until luke warm.
In a large gallon sized jar, place dill, cut onion, peeled garlic and cucumbers. Place cucumber last, and fill the jar.
Pour warm mixture into the jar and put the lid on.
Set jar outside in the sun for 3 days.
After three days, open the jar and test a pickle. If it is to your liking, place the jar in the fridge. This will keep the pickles crunchy.
NOTES:
This can also be broken up into quart size jars for easier use. I suggest using 1 garlic clove and 1-2 sprigs of dill for each smaller jar. We also buy the larger pickling cucumbers so they can be cut into spears and or sliced (for hamburgers).