Dilly Sun Pickles

READY IN: 10mins
Recipe by kaytee533

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!

Top Review by rttravler

These were excellent. My grandson loved them. I left them out 21/2 days but it wasn't very sunny the last day and they should have stayed a bit longer. I used kosher salt, garlic, and peppercorns. Easy and delicious!

Ingredients Nutrition


  1. Scrub cukes well.
  2. Cut off both ends of cukes and vertically score their skin on opposite sides.
  3. Place cukes in a glass or a high quality plastic container.
  4. 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.
  5. Boil enough water to fill container.
  6. Add 1 level tbs. salt per 2 cups of water.
  7. Top with 2 thick slices of white or rye bread and pour enough salty water to cover the bread.
  8. 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.).
  9. Place container in a warm, sunny place.
  10. Carefully stir contents once a day, keeping the bread on top.
  11. (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).
  12. Taste test.
  13. When the pickles are sour enough strain and reserve their liquid.
  14. Rinse the pickles in cold water.
  15. Fill a clean container with your dill pickles and the reserved liquid. Cover tightly and refrigerate.
  16. The pickles could be stored in the fridge for a week.

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