Sun Dill Pickles
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- 6 1/2 c
- cold water
- 3 1/4 c
- white wine vinegar
- 2/3 c
- pickling salt
- 1 tsp
- alum (heaping makes them crisp)
- stem and flower of dill plant
- clove garlic
- enough pickles to fill gallon jar or jars
1Place a stem and flower of fresh dill and 1 or more garlic cloves in bottom of jar. Pack pickles in jar.
2Mix 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
3Place in a sunny location for 3 days. Refridgerate and enjoy!!!
4I 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.
5I know I posted 24 hrs but the list of times did not go up to 3 days. Sorry!