These are very dilly, crunchy and flavorful. Even the onions are yummy! These are so good on burgers, brats, sandwiches and wraps. So instead of Sun Tea this summer try making some Sun Pickles!
So let me walk you through how easily you can make these yummy dill pickles whether you grew some or got pickles from the farmers market 🙂
First wash pickles and Rinse dill
Next Slice pickles and onions, and I use my small mandoline or hand slicer for this as it makes very quick work then.
Then simply Layer sliced pickles and onions into clean jars, along with dill and spices.
To each Pint jar add:
1 dill head and 3-4 dill leaves (which are the feathery looking frond)
2 cloves garlic – slice in half
2 teaspoons dried dill weed (or use 2-3 more dill fronds, which is usually what I prefer)
To make these easier to put together. I will make tp a 1/2 gallon jar or so of the brine, the night before and store in refrig. Then you can just heat the brine up the next day once your ready and after your jars are layered and filled, then making these crunchy dills really goes quite quick.
6 cups White Vinegar
6 1/2 cups Water
2/3 cup Canning Salt (I use my pink hymalan salt here)
1 tsp Alum
This is enough brine to make about 8-9 pint jars. But you can make quarts or half pints as well.
Last 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:) and yummy-est if you let them cure for 3-4 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, 6 – 8 months easily.
♥True story when my oldest daughter got married her sweet husband loved them so much, I made a 1/2 gallon jar (super sized:) one for him! That’s a big jar of pickles!
Also you can pack them whole, or sliced or in spears, but however you slice them they are tasty……and that sweet son-in-law still gets a few jars every year:)