Solar Dill Pickles Recipes

DILL PICKLES

Steps:

• Combine the salt and water in a pitcher and stir until the salt has dissolved.
• Rinse the cucumbers thoroughly and snip off the blossom end stem. Set aside.
• Place the peppercorns, pepper flakes, garlic, dill seed and fresh dill into a 1-gallon crock. Add the cucumbers to the crock on top of the aromatics. Pour the brine mixture over the cucumbers in order to completely cover. Pour the remaining water into a 1-gallon ziptop plastic bag and seal. Place the bag on top of the pickles making sure that all of them are completely submerged in the brine. Set in a cool, dry place.
• Check the crock after 3 days. Fermentation has begun if you see bubbles rising to the top of the crock. After this, check the crock daily and skim off any scum that forms. If scum forms on the plastic bag, rinse it off and return to the top of the crock.
• The fermentation is complete when the pickles taste sour and the bubbles have stopped rising; this should take approximately 6 to 7 days. Once this happens, cover the crock loosely and place in the refrigerator for 3 days, skimming daily or as needed. Store for up to 2 months in the refrigerator, skimming as needed. If the pickles should become soft or begin to take on an off odor, this is a sign of spoilage and they should be discarded.

EASY GARLIC DILL PICKLES RECIPE

Steps:

• Wash and remove the spines on the pickling cucumbers. Cut into rounds or icicles if desired or leave them whole.
• Combine vinegar and water in a large stockpot and bring to a boil.
• In each quart-sized canning jar place 1 head of dill, 2 cloves of garlic, 1 tsp. of pickling spice, 1 tbs. of pickling salt.
• Pack the cucumbers into the canning jars, then cover with hot brine leaving 1/2 inch of headroom.
• Remove any air bubbles from the jars, wipe the rims clean and place the jar lids on finger tight.
• Process in a water bath canner for 15 minutes or according to your altitude.
• After canning remove the jars and place on a towel in a draft-free place to sit for 24 hours. Any jars that have not seeled in 24 hours need to be reprocessed or placed into the refrigerator.

SOLAR DILL PICKLES

Steps:

• Dissolve in 1 gallon glass jar.
• Pack with clean cucumbers.
• Put on lid.
• Let stand in the sun for 48 hours.
• Chill in frig until gone.

SUNSHINE DILL PICKLES

Steps:

• In a gallon glass jar with a tight-fitting lid, place a layer of dill in the bottom, then a layer of cukes; add garlic cloves if desired.
• Keep layering dill & cukes to the neck of the jar; finish with a layer of dill.
• Add vinegar and salt to the top of the jar; fill with cold tap water.
• Cover and screw on tightly (add a doubled over square of wax paper or plastic wrap if you like, too).
• Give the jar a few good shakes to distribute the salt.
• Set in a sunny spot outside for four days; mark the calendar with the "due date."
• Turn the jar slightly each day (for an even tan); leave out an extra day if rainy or cloudy.
• Chill and eat.
• IDEA: Add green or red pepper slices along with the dill for a taste explosion!
• SUGGESTION: When scrubbing the fresh cukes, sort-as-you-go into piles of uniform size. This makes filling the jar go much quicker--looks prettier too.

3 DAY SUN PICKLES RECIPE

Steps:

• Mix water, pickling salt and vinegar in a sauce pan. 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.

SOUR PICKLES RECIPE

Steps:

• Pour a quart of water into saucepan. Set it on the stove, and then turn up the heat to medium-high. Stir in the sea salt until it dissolves fully, and then allow the water to cool to room temperature.
• Trim the cucumbers of any tough stems and flower ends, and then place them in bowl. Cover them with cold water to refresh them, at least 20 minutes and up to 1 hour.
• Drain the cucumbers, and then place them into your jar. Drop in the garlic and spices, and then slide the horseradish leaf and dill into the jar. Cover the cucumbers with the saltwater brine. Place a weight over the pickles, and then seal the jar.
• Allow the pickles to ferment at room temperature until they turn from vivid green to a dull green, and smell pleasantly sour - at least 1 week and up to 2 months, depending on how sour you like them.
• Eat the pickles right away, or store them in the fridge up to 1 year.

GRANDMA'S DILL PICKLES

Steps:

• In a stockpot, bring water, vinegar and salt to a boil; boil 10 minutes. Pack cucumbers into nine hot quart jars within 1/2 in. of top. Place one dill head, two garlic cloves and two peppers in each jar. , Carefully ladle hot mixture into jars, leaving 1/2-in. headspace. . Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight. , Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 15 minutes. Remove jars and cool.

HOW TO MAKE PERFECTLY CRUNCHY HOMEMADE DILL PICKLES

Steps:

• Clean and prepare cucumbers. Wash off the debris and clean your cucumbers under cool running water. Once clean, cover with cool water and leave for an hour.
• Prepare 8 quart-sized mason jars, lids, and canner for processing. Start your water bath now so it is ready when it is time to process the jars.
• Add two whole garlic cloves, a sprig or two of fresh dill, 1 tsp peppercorns to the bottom of the mason jars along with 1/4 tsp of Pickle Crisp
• Prepare the brine. Add the water, vinegar, and salt to a large pot and bring to a rolling boil.
• Remove the blossom end from the cucumbers and begin filling the jars. You can add spears, or whole cucumbers, but keep them on the thick side. Do not make your spears too small.
• Pack the mason jars tight with your cucumbers leaving at least 1-inch headspace at the top.
• Ladle, or carefully pour the boiling brine over the top of the pickle jars leaving 1/2 inch headspace.
• Gently press a spatula against the pickles and down the inside of the jar to create a path for trapped air to escape. Repeat several times around the inside of the jar.
• Wipe the rims, add the lids and rings, and twist until finger tight.
• Process in a water bath for 15 minutes for quarts, 10 minutes for pints). Remove your jars from the water bath and set them aside where they will not be disturbed. Be sure to use a cutting board, trivet, or dishcloth underneath to protect your surface from the hot jars. For high altitude locations please check notes below for link with proper water bath timings.
• Leave to rest for 24 hours without disturbing.
• Check to ensure the jars sealed. They are good for up to a year in storage. If the lids did not seal, do not attempt to reseal. You can refrigerate any unsealed jars up to 4 weeks.