Learn to make Sun Pickles with no canning required with this simple homemade recipe. With very little prep time and minimal fuss, these sun pickles sit in the sun for three days and they’re ready to eat!
We love pickles, but we aren’t fond of all of the traditional canning mess and fuss. That’s why we love this simple recipe for Sun Pickles so much. What could be easier than picking your cucumbers from the garden or buying them at your local farmers market and adding water, a little salt, and letting the batch soak in the sun for three days? These pickles are just that simple and it’s a time-tested method that delivers delicious, crispy pickles every single time.
- 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.
We hope you enjoy this simple recipe for Sun Pickles as much as we do. If you loved this flavorful meal enhancer, be sure to subscribe to our newsletter so that you never miss a single recipe. For daily recipe inspiration, like us on Facebook, follow us on Pinterest, and stop by our Google+ Community to see all of the amazing recipes our community members are sharing. Enjoy!