Sunshine Pickles

Recipe by Cindy Lynn
READY IN: 10mins
YIELD: 1 gallon




  • 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.