by Colleen and sent to the
Old Recipe Detective Blog
"My Mom always made “sun pickles” in the heat of summer. She used a gallon glass
jar, pickle size cucumbers, garlic, dill and salt. The problem is I don’t
remember the ingredient portions! I don’t believe it was ever written down.
The jar was filled with water, covered with a plate or other covering to
protect it and literally left in the sun for 5-7 days to process. My children
loved them and now I would like to share with my grandchildren as well. If
anyone remembers this, let me know!"
You need a gallon glass jar with a
lid and pickling cucumbers to fill jar.
Wash cucumbers well & prick with a
In the bottom of the jar, place a large stem & head of fresh dill (available in
fresh produce aisles of the grocery store usually)
1 or more per your taste of peeled
Pack the cucumbers into the jar.
Mix together well:
6 1/2 cups water
3 1/4 cups white vinegar
2/3 cup pickling salt (not table
1 tsp. alum
Pour the above mixture over the cucumbers. Seal the jar and place in the sun
from approx. 5 days. Once opened, refrigerate. It is best to always remove the
pickles with a clean fork.
Visitor Comment: Your recipe is correct.....but my mother (who was from
Hungary) never used alum and the pickles were wonderful. I do remember though
that when she put the ingredients together she would always place a piece of
yeast bread on top of the inside of the jar. The yeast would ferment under the
heat of the sun and help the cooking process of the pickles. And after the
pickles are done (5 days or so depending on how it is) remove the bread and
place pickles in the refrigerator. A. Sanders