Dilly Sun Pickles
Capture the essence of summer with these crisp, tangy Dilly Sun Pickles—a delightful fusion of classic pickling ingredients and the natural power of sunlight. Featuring fresh pickling cucumbers packed with aromatic dill, garlic, and a vibrant blend of spices like mustard seeds, black peppercorns, and optional red chili flakes, this recipe uses a simple brine of water, vinegar, and kosher salt to create irresistibly flavorful pickles. What sets these pickles apart is their unique fermentation process under direct sunlight, which enhances their zesty flavor in just 2-3 days. Perfect as a crunchy snack, a zippy sandwich topping, or a bold addition to charcuterie boards, Dilly Sun Pickles offer a quick and natural way to enjoy homemade pickles that taste like summer in every bite.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 8 small cucumbers (pickling variety)
- 4 sprigs fresh dill sprigs
- 4 whole garlic cloves
- 4 cups water
- 1 cup white vinegar
- 3 tablespoons kosher salt
- 1 teaspoon whole black peppercorns
- 1 teaspoon mustard seeds
- 0.5 teaspoon red chili flakes (optional)
- 1 extra for rinsing filtered jar or distilled water
Instructions
Wash the cucumbers thoroughly and trim off a small portion of both ends to remove any stems or dried tips. Set them aside.
Sterilize a clean, large glass jar (1 quart or larger) by rinsing it with boiling water and allowing it to dry completely.
In a medium pot, combine the water, vinegar, and kosher salt. Heat the mixture gently over medium heat, stirring until the salt dissolves completely. Allow the brine to cool to room temperature.
Place 2 sprigs of dill, 2 garlic cloves, 0.5 teaspoon of peppercorns, and 0.5 teaspoon of mustard seeds at the bottom of the sterilized jar.
Pack the cucumbers tightly into the jar, standing them upright if possible. Add the remaining dill sprigs, garlic cloves, peppercorns, mustard seeds, and the optional red chili flakes.
Pour the cooled brine over the cucumbers, ensuring they are completely submerged. You may need to use a small weight (like a clean glass weight or a small sealed bag filled with water) to keep them submerged.
Seal the jar lightly with a lid or cover with a cheesecloth secured by a rubber band. Place the jar in a sunny spot, such as a windowsill or outside patio, where it will get direct sunlight for at least 8 hours a day.
Let the pickles sit in the sunlight for 2-3 days. During this time, the cucumbers will ferment and develop a tangy flavor. Check daily to ensure the cucumbers remain submerged, and add more brine if needed.
After 2-3 days, taste a pickle to test for flavor. If they are tangy and crisp to your liking, move the jar to the refrigerator to halt further fermentation. If not, allow another day or two in the sun.
Once refrigerated, the Dilly Sun Pickles will last for up to 4 weeks. Enjoy them as a snack, side dish, or in your favorite recipes!
Nutrition Facts
Calories |
162 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 2.6 g | 3% | |
| Saturated Fat | 0.8 g | 4% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5362 mg | 233% | |
| Total Carbohydrate | 21.1 g | 8% | |
| Dietary Fiber | 6.1 g | 22% | |
| Total Sugars | 9.3 g | ||
| Protein | 5.9 g | 12% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 211 mg | 16% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 1251 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
