Sun Pickles

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Master of the Pit
Original poster
OTBS Member
Feb 7, 2007
Brighton, MI
Here's one that's good for homemade, no cooking pickles that are so easy....I even did them....and they are the best!

Sun Pickles

1 gal glass jar with lid
10 cups water
1 cup white vinegar
1/2 cup Kosher Salt
peeled garlic, fresh dill, cucumbers

Boil liquids and salt to dissolve, set aside to cool. Layer dill, garlic, cucumbers in jar. Pour cooled liquid over contents to top. Screw on lid and place in direct sunlight all day. Place jar in fridge for 2 days ( and store in fridge).....Whoola.....fresh, crunchy pickles that beats any store bought ones. Good Luck!
Hmmmmmmm .... interesting ....

Do they have to be refrigerated? I am guessing these are for ready to eat not for canning or preserving?
No canning/preserving, ready to crunch! Keep in the "icebox" though. I've had them last at least 2 1/2 weeks (longest they've lasted before they're gone...

I put a layer of dill, a few garlic cloves, then a good stack of cucumbers, repeat. Top it off with more dill and a few cloves. To quote Mr. Brown
"Them Good Eats!"
Just wondering if I could get rid of mu ole enamel canning pot - but then I still have to can tomatoes, peppers and squashes.
I do a refrigerator pickle that requires no canning but must be refrigerated. A completely different sensation. Here is the recipe if anyone is interested. I also add fresh dill to these for a variation.

Refrigerator Pickles

16 cups of cucumbers
4 cups of onions
Sprinkle with 3 TBS salt
Stir and let stand for 3 hours
Drain, but donâ€[emoji]8482[/emoji]t wash

Solution (mix in 1 gal. Jar)

2 cups of vinegar
3 cups of sugar
1 teas. Celery seed
1 teas. Mustard seed
½ teas. Alum
½ teas. Tumeric

Pack cucumbers and onions in the jar and refrigerate 6-7 days before eating. Will keep for several months in the refrigerator is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

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