These are very dilly, crunchy and flavorful. Even the onions are yummy and are so good on sandwiches and burgers, So instead of Sun Tea this summer try making some Sun Pickles!
Wash pickles and Rinse dill
Slice pickles and onions
Layer sliced pickles and onions into clean jars
To each jar add:
3 dill heads and few dill leaves (which are feathery looking part)
2 cloves garlic – cut up or sliced
2 teaspoons dried dill weed
To help make these easier to prepare. I will make a 1/2 gallon jar or so of the brine up the night before and then you can just heat it to room temp to use the next day after your jars are layered and filled, and then making these goes quite quick.
6 cups White Vinegar
6 1/2 cups Water
2/3 cup Canning Salt
1 tsp Alum
(this fills about 8-9 pints)
Pour brine into each jar, leave 1″ head space. Put a clean, hot lid and ring on each jar.
Now set the jars in the sun for 48 hours, after that bring them in and refrigerate them.
These are the dilly-est (if thats a word:) if you let them cure for 4 weeks in refrigerator but the first few jars never make it that long. I make enough of these to give at least a dozen jars away every year for Christmas. They last for many months in the refrigerator.
♥True story when my oldest daughter got married her sweet husband loved them so much I made a 1/2 gallon jar of them for him! That’s a big jar of pickles! Now you can Also pack them whole, sliced or vertical long slices and any way you cut them, they are tasty……and that sweet son-in-law still gets a few jars every year:)