Sun Pickles
Found
by Colleen and sent to the
Old Recipe Detective Blog
The Request:
"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!"
Sun
Pickles
You need a gallon glass jar with a
lid and pickling cucumbers to fill jar.
Wash cucumbers well & prick with a
fork.
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
garlic cloves
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
salt)
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.
