Easy to make Crunchy-Dilly-Sun Pickles !

These are dilly, crunchy and flavorful. Even the onions are yummy! These are great on burgers, brats, sandwiches even wraps. So instead of Sun Tea this summer try making some Sun Pickles!

They are a healthy wholesome snack and no canning is necessary for these, so anyone can make them!

Let me walk you through how easy these are to make 🙂

To make several jars of these, it only takes about 13 pickle/cucs, 1 good onion along with the easy brine below and a stem or two of fresh dill .

1. First wash your pickles and Rinse your dill.

2. Next wash 5 wide mouth Pint Jars, (I run through the dishwasher the night ahead, so there already to go).

3. Next Slice the pickles and onions, If you have a small mandolin or hand slicer its makes it go quick! 

Important Tips for Crunchy Pickles: I don’t use any ends when making sliced pickles and even when making whole pickles you’ll want to slice off the blossom end, for crunchier finished pickles. The blossom end is easy to tell…its opposite of where the stem was attached. Another important Tip: Don’t Use soft water or chlorinated water for pickles, only use pure water like a spring water for pickling and fermenting!

4. Now you simply Layer the sliced pickles and the onions into clean jars, along with dill and spices.

That ‘s how easy these are!

So for each Pint sized jar use:
1 dill head and 3-4  dill leaves  (which are the feathery looking fronds)
2 small cloves garlic – sliced in halves so you have 4 pcs.
2 teaspoons dried dill weed or dill seeds (or use 2-3 more dill fronds, which I prefer when my dill is growing in abundance)

Note – for quart jars simply double this. Also you can use more dill and more garlic according to your liking.

Tip: To make these even quicker, Sometimes I make up the brine the night before and store it in a large 1/2gallon canning jar, in the refrig. Then you just heat up the brine (just take the chill off it) the next morning when ready to use and your jars are layered and it makes these crunchy dills even quicker to make 🙂

For Brine:
3 cups organic White Vinegar
3 1/4 cups Water
1/3 cup pink Himalayan or Celtic sea salt
This is enough brine to make about 4 – 5 pint jars.  But you can make quarts or half pint jars as well. 

Once your jars are layered with pickles and onions and the dill and seasonsings you simply heat and Pour the warm brine into each jar. Leave 1″ head space. Then put a clean hot lid and ring onto each jar.

Now set the jars in the sun for 48 hours, after that bring them in and refrigerate them. These must be stored in the refrigerator and not on pantry shelf.

These are the dilly-est (if that’s a word 🙂 and yummy-est pickles. They get even better if you let them cure for 2 weeks in the refrigerator, our first few jars never make it that long in the frig around here 🙂

  They last for many months in the refrigerator, 5-6 months easily. 

♥True story when my oldest daughter got married her sweet husband loved them so much, I made a big 1/2 gallon jar (super sized:) one, just for him! That’s a big jar of pickles! 

You can pack them whole, or Sliced or in Spears, however you choose to slice them, they are tasty……and that sweet son-in-law still gets a few jars every year 🙂 

What a healthy wholesome snack and no canning is necessary for these, so anyone can make them!