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Monday, August 8, 2011

Sun Pickles


 Garlic
 dill (not dill weed! actual dill w/the sprigs on it)
 pickles (not cucumbers)  do not buy large pickles,, medium to small is better
 pickling spice (couple dashes)
Brine:
6 1/2 cups water
3 3/4 cups vinegar (white)
2/3 cups canning salt (ball brand)
1 tsp. alum

cook over stove until disolves then let cool.

(old pickle jars work good, otherwise use bigger canning jars).
layer garlic (3-4 heads), dill heads, and i add a little pickling spice, pierce pickles a few times and put them in jars, put in sprigs of dill,pour cool brine over the pickles, place a piece of white bread on the top, cover w/saran wrap and put a rubber band over it,, leave out in the sun for 3 days, then refridge,, eat as soon as you want!


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