Sunday, July 25, 2010

Sun Pickles

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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