Best 5 Solar Dill Pickles Recipes
In the realm of summer fare, few dishes evoke nostalgia and satisfaction quite like a crisp, tangy dill pickle. These emerald green spears, brined in a fragrant symphony of vinegar, dill, garlic, and spices, have long been a staple of picnics, barbecues, and backyard gatherings. While store-bought pickles offer convenience, nothing beats the satisfaction of crafting your own homemade pickles, using fresh, handpicked cucumbers and a touch of patience. This article presents a collection of four delectable solar dill pickle recipes that harness the power of the sun to create a naturally fermented, probiotic-rich treat. From a classic overnight recipe to a spicy variation and even a refrigerator-friendly method, these recipes cater to every taste and skill level. Embark on this culinary adventure and discover the art of preserving cucumbers in this timeless tradition.
Here are our top 5 tried and tested recipes!
3 DAY SUN PICKLES RECIPE
Steps:
- Mix water, pickling salt and vinegar in a sauce pan. Bring to a boil and boil for five minutes.
- Set to the side and cool for about 5 minutes, or until luke warm.
- In a large gallon sized jar, place dill, cut onion, peeled garlic and cucumbers. Place cucumber last, and fill the jar.
- Pour warm mixture into the jar and put the lid on.
- Set jar outside in the sun for 3 days.
- After three days, open the jar and test a pickle. If it is to your liking, place the jar in the fridge. This will keep the pickles crunchy.
GRANDMA'S DILL PICKLES
This treasured dill pickle recipe is like an old friend. These crispy spears have a slightly salty, tart flavor with a good balance of dill, garlic and peppers. -Betty Sitzman, Wray, Colorado
Provided by Taste of Home
Time 1h5m
Yield 9 quarts.
Number Of Ingredients 7
Steps:
- In a stockpot, bring water, vinegar and salt to a boil; boil 10 minutes. Pack cucumbers into nine hot quart jars within 1/2 in. of top. Place one dill head, two garlic cloves and two peppers in each jar. , Carefully ladle hot mixture into jars, leaving 1/2-in. headspace. . Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight. , Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 15 minutes. Remove jars and cool.
Nutrition Facts : Calories 4 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 727mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 0 protein.
SUNSHINE DILL PICKLES
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.
Provided by Debber
Categories Fruit
Time P4DT15m
Yield 1 gallon
Number Of Ingredients 5
Steps:
- In 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.
- Keep layering dill & cukes to the neck of the jar; finish with a layer of dill.
- Add vinegar and salt to the top of the jar; fill with cold tap water.
- Cover and screw on tightly (add a doubled over square of wax paper or plastic wrap if you like, too).
- Give the jar a few good shakes to distribute the salt.
- Set in a sunny spot outside for four days; mark the calendar with the "due date."
- Turn the jar slightly each day (for an even tan); leave out an extra day if rainy or cloudy.
- Chill and eat.
- IDEA: Add green or red pepper slices along with the dill for a taste explosion!
- SUGGESTION: 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.
SOUR PICKLES
Provided by Cathy Barrow
Time 20m
Yield 1 to 2 quarts
Number Of Ingredients 6
Steps:
- Soak cucumbers for 30 minutes in a bowl filled with ice water to loosen any dirt. Slice the blossom end off each cucumber, which is opposite the stem end. If you aren't sure which end is which, slice a little off each. Cut cucumbers into spears or chunks, if desired.
- Pack cucumbers into one or two clean quart jars. Tuck in garlic, dill, coriander and jalapeño, if using.
- Add salt to two cups boiling water. Stir until dissolved. Add two cups of ice (made with filtered water if yours is chlorinated). Stir well until the ice has melted and the brine is cool. Pour brine into jars, covering cucumbers.
- Loosely cap jars and place in a bowl or pan because the jars may leak during fermentation.
- Leave pickles on the counter to ferment. The brine will bubble lazily and become cloudy. Taste after 3 days, leaving on the counter another day or two if you want your pickles more sour, or refrigerating if they're ready. They keep a month in the refrigerator.
Nutrition Facts : @context http, Calories 14, UnsaturatedFat 0 grams, Carbohydrate 3 grams, Fat 0 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 211 milligrams, Sugar 2 grams
SUN DILL PICKLES
Got from cousin who got it from in-laws. She says its been around for over 4 generations.
Provided by Michele Gillaspie
Categories Vegetables
Time 15m
Number Of Ingredients 7
Steps:
- 1. Place a stem and flower of fresh dill and 1 or more garlic cloves in bottom of jar. Pack pickles in jar.
- 2. Mix together well cold water,white vinegar,pickling salt and alum then pour mixture over pickles. Fill jar to the top with mixture top pickles with another stem of dill
- 3. Place in a sunny location for 3 days. Refridgerate and enjoy!!!
- 4. I have had people tell me they will last a whole year if refriderated. If you don't have a gallon jar divide it up among quart jars.
- 5. I know I posted 24 hrs but the list of times did not go up to 3 days. Sorry!
Tips:
- Choose fresh, unwaxed cucumbers for the best results.
- Use a variety of dill, such as fresh, dried, or dill seeds, for a more complex flavor.
- Add other herbs and spices, such as garlic, peppercorns, or mustard seeds, to taste.
- Be sure to use a clean container and lid for storing the pickles.
- Store the pickles in a cool, dark place for at least two weeks before eating.
Conclusion:
Solar dill pickles are a delicious and easy way to preserve cucumbers. They are a great addition to any meal, and they also make great gifts. With a little planning, you can enjoy solar dill pickles all year long.
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