Thursday, August 8, 2013

Sun Pickles

With an overabundance of cucumbers increasing by the day we seek some new ways to eat them. We make a cucumber salad that we like (sliced cukes, sour cream, diced onion, horseradish, vinegar, dill) but twice a week is enough. How many of those little crustless sandwiches are you going to make? Diced with tomato and felafel in a pita is good. I've never been a big fan of cold soups but I suppose I should give that a try too.

It's one of those things with gardening that when you have a crop of something that is doing great chances are good that the same is true for your neighbors. We can't give these away.

But a week ago our friend recommended this pickle recipe that she makes frequently and enjoys and we are trying it this week. It's not a canning recipe and so is not for long keeping. Our friend suggests refrigeration after a week. Other sources say pickles will keep indefinitely in a heavy brine solution reminiscent of the old wooden barrel of pickles in a deli.

Sun Pickles

6 c. water
3 c. cider vinegar
1/2 c. salt
6-8 cloves garlic
1-2 bay leaf
1 T. pickling spice
1 tsp. hot pepper flakes

Boil water, vinegar, salt - cool. Add other ingredients.

Stuff a 1 gallon lidded jar with as many whole cukes as you can fit.  Pour in brine solution. Place in sun for 1 week.

Ours should be ready in a day.


1 comment:

Pat Swift said...

Hi. what a good idea. perhaps add, instead of the (usually dead tasting) 1 tsp red pepper flakes, add 1 or 2 or 3 (yay for 3) hot peppers, fresh or dried. does not make the pickles macho hot, simply adds a real zip to the dill.
Kosher dills of this type are so incredibly tasty.
Next, I'm thinnking sauerkraut. Anybody out there have a good recipe?