My friend Lori shared her Sun Pickles last summer. They were so good that I doubt I will ever process another jar of pickles in a hot water bath EVER AGAIN!
6 1/2 cups water
3 1/4 cups white vinegar
dill, garlic and jalapeno pepper slices
2/3 cup canning salt
Rye bread
Mix water, vinegar and salt. Bring to a boil. Pack cucumbers sliced the way you like them, dill, two cloves of garlic per quart jar, and one head of dill per quart jar. Fill with vinegar mixture. Top with a slice of rye bread. Seal jars and place in the sun for three days. Refrigerate after bringing inside./
You can vary the spices any way you like. I LOVE the jalapeno peppers. They give the cukes a great bite.
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