Sun Pickles with No Canning Required
- 1 Gallon Jar
- Pickling cucumbers to fill gallon jar
- 4 tbsp Canning Salt
- Dill, to taste
- Purified Water, roughly half a gallon
- Sanitize your gallon container.
- Start with fresh cucumbers just picked from your garden or farmers market.
- Soak cucumbers in ice-cold water for a few hours.
- Cut off the tops and bottoms.
- Check each cucumber for firmness, discard any soft cucumbers.
- Place the cucumbers in the gallon container.
- Toss in fresh dill.
- Fill the container with water and seal.
- Place jar in the sun and check the container daily until the mixture is somewhat cloudy.
- On day three, the pickles are ready, if you want them more sour, keep in the sun a few more days.
- These pickles can be kept sealed in a cool, dark, dry place for up to a year.
Recipe by SoFabFood at https://sofabfood.com/easy-sun-pickles-with-no-canning-required/
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