Dilly Sun Pickles

Recipe by kaytee533
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 10mins
SERVES: 10
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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