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.
SUNSHINE DILL PICKLES
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
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
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
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
DILL PICKLES
Make your own dill pickles at home with Alton Brown's easy recipe from Good Eats on Food Network.
Provided by Alton Brown
Time P10DT15m
Yield 3 pounds pickles
Number Of Ingredients 8
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.
GRANDMA'S DILL PICKLES
This treasured dill pickle recipe is like an old friend. These crispy spears have a slightly salty, tart flavor with a good balance of dill, garlic and peppers. -Betty Sitzman, Wray, Colorado
Provided by Taste of Home
Time 1h5m
Yield 9 quarts.
Number Of Ingredients 7
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.
Nutrition Facts : Calories 4 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 727mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 0 protein.
OLD-FASHIONED GARLIC DILL PICKLES
When I was raising my big family, I'd make dill pickles toward the end of the growing season for winter's keeping. Crushed red pepper flakes gives them a bit of bite.- Lily Julow, Lawrenceville, Georgia
Provided by Taste of Home
Time 55m
Yield 3 quarts.
Number Of Ingredients 7
Steps:
- Place five garlic clove halves and five dill heads in each of three hot 1-quart jars. Pack cucumbers into jars to within 1/2 in. of the top., In a large saucepan, bring water, vinegar, salt and pepper flakes to a boil. Carefully ladle hot liquid over cucumbers, leaving 1/2-in. headspace. Add remaining five garlic clove halves to each jar. 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.
Nutrition Facts : Calories 10 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 138mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 1g fiber), Protein 0 protein.
SUN DILL PICKLES
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
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!
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