Sunshine Pickles

"Crisp and crunchy, garlic and dill pickles."
photo by a user photo by a user
Ready In:
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.

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  1. Mirj2338
    If there's one thing I have plenty of, it's sunshine. After that, cucumbers come in a close second. I never tried that trick with the bread before, but it didn't hinder the recipe at all, and the cukes came out crunchy and delicious! I used a 1 1/2 quart jar gauged by the amount of liquid called for. Next time I will probably triple the recipe, these cukes go fast! Thanks Cindy Lynn!
  2. Joan Lubinski
    I made you pickles last year and they were dill-icious. I am going to make them again this year and again follow your guidelines of garlic and dill. This is saying quite alot for your recipe because I do not eat many pickles.


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