Best 3 Sun Dill Pickles Recipes
Looking for a crunchy, flavorful pickle that's perfect for snacking, adding to salads, or topping your favorite sandwich? Look no further than sun dill pickles! These pickles are made with fresh cucumbers, dill, garlic, and a blend of spices, and they're naturally fermented for a tangy, slightly sour flavor.
In this article, you'll find two recipes for sun dill pickles: a traditional recipe and a quick and easy refrigerator recipe. The traditional recipe uses a crock or jar to ferment the pickles in the sun, while the refrigerator recipe is a great option if you don't have access to a sunny spot.
Both recipes are easy to follow and require minimal ingredients. You'll need cucumbers, dill, garlic, pickling salt, and water. You can also add other spices, such as mustard seeds, celery seeds, or red pepper flakes, to taste.
Once you've prepared your pickles, you'll need to let them ferment. The traditional recipe takes about 10 days to ferment, while the refrigerator recipe takes about 2 weeks. Once the pickles are fermented, they'll be ready to enjoy!
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!
SUN DILL PICKLES
Steps:
- Place pickles in jar w/3 or more dill; add other ingredients and place in sun. Rotate every day to even sun direction
SUN KOSHER TYPE DILL PICKLES
This recipe sounds weird, but it works well and makes pickles you can keep for up to a year. If you want them to taste like spicy kosher dills, add a hot pepper to each jar. If you want them extra crispy, add a pea sized lump of alum to each jar, but it's not required. This recipe is especially good for home gardeners since you can make as little as one jar at a time, instead of waiting for a large amount of cucumbers at once. These sometimes seal in the sun, and sometimes not, but they will keep for a year in a pantry or a basement regardless.
Provided by Sandy 0225
Categories Low Protein
Time 15m
Yield 1 quart, 1 serving(s)
Number Of Ingredients 5
Steps:
- Wash and slice cucumbers about 1/4 inch thick and place loosely into a quart canning jar. Don't pack them tight. Peel and slice your clove of garlic, too.
- Place the garlic, dill, salt, and vinegar into the jar with the cucumbers. If you're using the alum, put it into the jar now, too.
- Fill the jar to about 1/2 inch from the top with clean cool water. If your water at home is rusty or irony, use bottled water.
- Place a new canning flat lid on top, making sure that the rim of the jar is clean and no salt or dill is between the jar and the lid. Seal tight by hand.
- Shake the jar vigorously until the salt is dissolved.
- Write the date one week from the date you're making these on top of the lid with a magic marker.
- Place the jar in a sunny place and shake the jar once a day. When the date you wrote on the lid is reached, the pickles are ready.
Nutrition Facts : Calories 98.4, Fat 0.8, SaturatedFat 0.2, Sodium 13968.1, Carbohydrate 18.4, Fiber 2.6, Sugar 7.5, Protein 3.2
Tips:
- Choose the right cucumbers: Use fresh, firm cucumbers that are about 3 inches long and 1 inch in diameter. Avoid cucumbers that are too large or too small, as they will not pickle evenly.
- Prepare the cucumbers properly: Wash the cucumbers thoroughly and trim off the ends. Then, cut the cucumbers into spears or slices, depending on your preference.
- Make sure the brine is strong enough: The brine should be strong enough to preserve the cucumbers and prevent them from spoiling. A good rule of thumb is to use 1 cup of salt for every 4 cups of water.
- Keep the pickles in a cool, dark place: Once the pickles are made, store them in a cool, dark place, such as a refrigerator or a basement. This will help to preserve the pickles and keep them fresh.
Conclusion:
Sun dill pickles are a delicious and easy-to-make snack or side dish. With a few simple ingredients and a little bit of time, you can enjoy these pickles all year long. So next time you're looking for a tasty and healthy snack, give sun dill pickles a try!
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