1/5 Photos of Sunshine Dill Pickles
96 hrs 15 mins
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.
My Private Note
Units: US | Metric
- 1In 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.
- 2Keep layering dill & cukes to the neck of the jar; finish with a layer of dill.
- 3Add vinegar and salt to the top of the jar; fill with cold tap water.
- 4Cover and screw on tightly (add a doubled over square of wax paper or plastic wrap if you like, too).
- 5Give the jar a few good shakes to distribute the salt.
- 6Set in a sunny spot outside for four days; mark the calendar with the "due date."
- 7Turn the jar slightly each day (for an even tan); leave out an extra day if rainy or cloudy.
- 8Chill and eat.
- 9IDEA: Add green or red pepper slices along with the dill for a taste explosion!
- 10SUGGESTION: 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.
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Nutritional Facts for Sunshine Dill Pickles
Serving Size: 1 (1288 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 50.1
- Calories from Fat 0
- Total Fat 0.0 g
- Saturated Fat 0.0 g
- Cholesterol 0.0 mg
- Sodium 56598.6 mg
- Total Carbohydrate 2.2 g
- Dietary Fiber 0.0 g
- Sugars 0.9 g
- Protein 0.0 g