Description
A traditional, no-boil sun pickle recipe that uses natural fermentation and the warmth of the sun to create the crunchiest, tangiest pickles imaginable.
Ingredients
2 lbs pickling cucumbers (Kirby style)
4 cups filtered water
3 tbsp sea salt or pickling salt (non-iodized)
4 cloves garlic, smashed
1 large bunch fresh dill
1 tsp mustard seeds
1/2 tsp black peppercorns
Optional: 1/2 tsp red pepper flakes for heat
Instructions
Step 1: Wash the cucumbers thoroughly in cold water and trim 1/8 inch off the blossom end of each to ensure they stay crisp.
Step 2: In a pitcher, whisk together the filtered water and the non-iodized salt until the salt is completely dissolved to create your brine.
Step 3: Divide the garlic, dill, mustard seeds, and peppercorns between two clean quart-sized glass jars.
Step 4: Pack the cucumbers into the jars as tightly as possible without crushing them, leaving about an inch of headspace at the top.
Step 5: Pour the brine over the cucumbers until they are completely submerged. If they float, use a clean weight or a smaller glass lid to keep them under the liquid.
Step 6: Close the jars loosely (to allow gases to escape) and place them in a spot with direct sunlight for 2 to 3 days.
Step 7: Taste the pickles after 48 hours. Once they reach your preferred level of tanginess, tighten the lids and move the jars to the refrigerator to stop the fermentation process.
Notes
Always ensure your cucumbers are fully submerged in the brine to prevent spoilage. If you see a white film on top, it is likely Kahm yeast, which is harmless but should be skimmed off. If the pickles smell 'off' or show colorful mold, discard them.
- Prep Time: 20 minutes
- Cook Time: 72 hours
- Category: Sauces Dressings & Condiments
- Cuisine: American
Nutrition
- Serving Size: 1 pickle
- Calories: 15 kcal
- Sugar: 1.5g
- Sodium: 680mg
- Fat: 0.1g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 0.5g
- Cholesterol: 0mg
