Sun Dill Pickles Recipes

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3 DAY SUN PICKLES RECIPE



3 Day Sun Pickles Recipe image

Provided by Mindi with iSaveA2Z.com

Categories     Appetizer

Time 25m

Number Of Ingredients 7

1 large onion (cut up)
1-3 garlic cloves (peeled)
3 quarts of water
3/4 cup of pickling salt
3/4 cup of vinegar
1 bunch of fresh dill
about 20 pickle cucumbers (this depends on how large the cucumbers are that you get. You'll need enough to fill your jar.)

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.

DILLY SUN PICKLES



Dilly Sun Pickles image

If you can boil water, you can make these. Just five ingredients and a warm, sunny spot will help you produce great crunchy dill pickles in just 3 days. The "secret" ingredient is bread!

Provided by kaytee533

Categories     Hungarian

Time 10m

Yield 10 serving(s)

Number Of Ingredients 7

10 -12 pickling cucumbers
1 bunch fresh dill
salt
water
2 slices bread (thick slices)
garlic (optional)
peppercorn (optional)

Steps:

  • Scrub cukes well.
  • Cut off both ends of cukes and vertically score their skin on opposite sides.
  • Place cukes in a glass or a high quality plastic container.
  • Place sprigs of dill on top of each layer of cukes. This is the time to add the optional few peppercorns and/or cloves of garlic.
  • Boil enough water to fill container.
  • Add 1 level tbs. salt per 2 cups of water.
  • Top with 2 thick slices of white or rye bread and pour enough salty water to cover the bread.
  • Cover container loosely with a plate or plastic wrap. (This is very important: there needs to be space under the cover to contain the fermentation caused by the bread.).
  • Place container in a warm, sunny place.
  • Carefully stir contents once a day, keeping the bread on top.
  • (If your pickle making location is hot and sunny the dill pickles could be ready in 2 - 2 1/2 days. If it isn't very warm, it might take more than 3 days).
  • Taste test.
  • When the pickles are sour enough strain and reserve their liquid.
  • Rinse the pickles in cold water.
  • Fill a clean container with your dill pickles and the reserved liquid. Cover tightly and refrigerate.
  • The pickles could be stored in the fridge for a week.

Nutrition Facts : Calories 58.5, Fat 0.5, SaturatedFat 0.1, Sodium 40.1, Carbohydrate 13.5, Fiber 1.6, Sugar 5.2, Protein 2.3

SUNSHINE DILL PICKLES



Sunshine Dill Pickles image

Years ago, our family received a jar of these as a house-warming gift when we moved. My five brothers and I made very short work of that jar--we loved 'em! My mother has made several hundred gallons of these over the years. And I still make at least one gallon every summer....and a few times I've even "canned" them (transferred to quart jars or left in the gallon jar) after they've gotten their sun-tan. They keep for MONTHS in the back of the fridge, or for longer if you "can" them. My folks refer to these as "Gramma Smart Pickles" --after the little old lady who lived next door in Eagle, Wisconsin.

Provided by Debber

Categories     Fruit

Time P4DT15m

Yield 1 gallon

Number Of Ingredients 5

fresh dill, heads & stems bug-free
garlic clove (optional)
cucumber, washed & scrubbed
1 cup white vinegar
1/2 cup salt, scant

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.

SUN KOSHER TYPE DILL PICKLES



Sun Kosher Type Dill Pickles image

This recipe sounds weird, but it works well and makes pickles you can keep for up to a year. If you want them to taste like spicy kosher dills, add a hot pepper to each jar. If you want them extra crispy, add a pea sized lump of alum to each jar, but it's not required. This recipe is especially good for home gardeners since you can make as little as one jar at a time, instead of waiting for a large amount of cucumbers at once. These sometimes seal in the sun, and sometimes not, but they will keep for a year in a pantry or a basement regardless.

Provided by Sandy 0225

Categories     Low Protein

Time 15m

Yield 1 quart, 1 serving(s)

Number Of Ingredients 5

4 cups cucumbers, sliced
1 garlic clove
1 teaspoon dill seed
1/2 cup white vinegar
2 tablespoons canning salt

Steps:

  • Wash and slice cucumbers about 1/4 inch thick and place loosely into a quart canning jar. Don't pack them tight. Peel and slice your clove of garlic, too.
  • Place the garlic, dill, salt, and vinegar into the jar with the cucumbers. If you're using the alum, put it into the jar now, too.
  • Fill the jar to about 1/2 inch from the top with clean cool water. If your water at home is rusty or irony, use bottled water.
  • Place a new canning flat lid on top, making sure that the rim of the jar is clean and no salt or dill is between the jar and the lid. Seal tight by hand.
  • Shake the jar vigorously until the salt is dissolved.
  • Write the date one week from the date you're making these on top of the lid with a magic marker.
  • Place the jar in a sunny place and shake the jar once a day. When the date you wrote on the lid is reached, the pickles are ready.

Nutrition Facts : Calories 98.4, Fat 0.8, SaturatedFat 0.2, Sodium 13968.1, Carbohydrate 18.4, Fiber 2.6, Sugar 7.5, Protein 3.2

SUN DILL PICKLES



Sun Dill Pickles image

Got from cousin who got it from in-laws. She says its been around for over 4 generations.

Provided by Michele Gillaspie

Categories     Vegetables

Time 15m

Number Of Ingredients 7

6 1/2 c cold water
3 1/4 c white wine vinegar
2/3 c pickling salt
1 tsp alum (heaping makes them crisp)
2 stem and flower of dill plant
1-2 clove garlic
enough pickles to fill gallon jar or jars

Steps:

  • 1. Place a stem and flower of fresh dill and 1 or more garlic cloves in bottom of jar. Pack pickles in jar.
  • 2. Mix together well cold water,white vinegar,pickling salt and alum then pour mixture over pickles. Fill jar to the top with mixture top pickles with another stem of dill
  • 3. Place in a sunny location for 3 days. Refridgerate and enjoy!!!
  • 4. I have had people tell me they will last a whole year if refriderated. If you don't have a gallon jar divide it up among quart jars.
  • 5. I know I posted 24 hrs but the list of times did not go up to 3 days. Sorry!

SUNSHINE PICKLES



Sunshine Pickles image

Make and share this Sunshine Pickles recipe from Food.com.

Provided by Cindy Lynn

Categories     Lunch/Snacks

Time 10m

Yield 1 gallon

Number Of Ingredients 7

cucumber
dill (to taste)
garlic (to taste)
1 quart water
1/4 cup vinegar (I use white)
6 tablespoons canning salt
1 slice dark rye bread

Steps:

  • Cut ends off cucumbers and wash.
  • Pack the cucumbers in jar with dill and garlic to taste.
  • (I prefer fresh dill from my garden--usually two to four dill heads. Four garlic cloves seems to hit the happy medium mark for the whole family--the garlic flavor does get stronger as they stand though.) Stir together the warm water, vinegar and canning salt, then pour over the cucumbers.
  • Place the slice of dark rye bread on top.
  • Put lid on loosely.
  • Set in the sun for four days.
  • Take the rye bread off.
  • Chill for two days and then you can use them.

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