SUNSHINE PICKLES
Make and share this Sunshine Pickles recipe from Food.com.
Provided by Cindy Lynn
Categories Lunch/Snacks
Time 10m
Yield 1 gallon
Number Of Ingredients 7
Steps:
- Cut ends off cucumbers and wash.
- Pack the cucumbers in jar with dill and garlic to taste.
- (I prefer fresh dill from my garden--usually two to four dill heads. Four garlic cloves seems to hit the happy medium mark for the whole family--the garlic flavor does get stronger as they stand though.) Stir together the warm water, vinegar and canning salt, then pour over the cucumbers.
- Place the slice of dark rye bread on top.
- Put lid on loosely.
- Set in the sun for four days.
- Take the rye bread off.
- Chill for two days and then you can use them.
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Hannah Schultz
[email protected]These pickles are amazing! I made them for a party and they were a huge hit. Everyone loved them. They're the perfect appetizer or side dish.
King Khaskheli
[email protected]I was looking for a new pickle recipe to try and I'm so glad I found this one! These pickles are delicious! They're the perfect balance of sweet and sour, and they have a great crunch. I'll definitely be making these again.
razzi ibrahim
[email protected]These pickles are so easy to make and they're so good! I love the sweet and sour flavor. I've already made them twice and I'm sure I'll be making them again and again.
Tayyab Jamshed
[email protected]I made these pickles last week and they were delicious! I used a mix of yellow and orange squash, and they turned out so pretty. The flavor is perfect - not too sweet, not too sour. I'll definitely be making these again.
Nicole Barrow
[email protected]These pickles are amazing! I've made them twice now and they're always a hit. They're the perfect balance of sweet and sour, and the turmeric gives them a beautiful golden color. I highly recommend them!