Bleu Door Favorite

Recipes

Kosher Dill Sun Pickles

The hardest part is finding a one gallon size glass jar, and enough pickling cukes (gherkins). They can't be waxed, so don't even think about using the ones from the stores. And don't try using plastic jars; for some reason, they spoil the cukes. This is how pickles were made before we had canning science and Mason jars. They used to do this in stone crocks, but glass jars are better, as they allow more sun exposure. Don't ask me why they use bread in this; I don't know. All I know is that it works, and the pickles are marvellous!

Bon Appetit!
BonnieJean

KOSHER DILL SUN PICKLES (Helen Garvock)

BRINE:
8 c. water
1 c. cider vinegar
a scant 1/2 c. kosher salt

Bring to a boil and stir until salt is dissolved. Pour boiling hot water over pickles in the jar.

PICKLES:
To fill a 1 gallon wide-mouth glass jar. Place 1 slice of white bread in the bottom of jar. Cover with 3-4 grape leaves. Cover with several pieces of fresh dill. Add a layer of small to medium cucumbers and 3-4 cloves of garlic. Repeat layers omitting the bread, until jar is filled, finishing with grape leaves. Top with another slice of white bread. Carefully pour in hot brine to cover all. Screw on lid. Set in the sun on a piece of foil for 3 days. Test for taste, then refrigerate.
NOTE: when buying cucumbers at the store, scrub off the wax coating before making pickles or otherwise the brine will not be absorbed.