Solar Dill Pickles
Harness the power of the sun with these irresistibly tangy Solar Dill Pickles, a unique twist on traditional homemade pickling! This no-cook recipe combines fresh cucumbers, fragrant dill, and a zesty blend of garlic, black peppercorns, mustard seeds, and optional red chili flakes for a touch of spice. The magic happens as these jars of crunchy goodness ferment naturally in sunlight, creating bold, complex flavors in just 2–3 days. Perfect for beginners and seasoned picklers alike, this quick pickle recipe requires minimal effort and rewards you with irresistibly crisp dill pickles. They’re ideal for snacking, sandwich stacking, or adding a punch of flavor to any dish. Preserve summer in every jar with these easy solar pickles—ready to enjoy in no time! Tags: homemade dill pickles, quick pickling, sun fermentation.
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Recipe Information
Ingredients
- 6 medium (approximately 4–5 inches each) Cucumbers
- 6 sprigs Fresh dill
- 6 whole Garlic cloves
- 2 tablespoons Pickling salt
- 1 cup White vinegar
- 4 cups Water
- 1 teaspoon Black peppercorns
- 1 teaspoon Mustard seeds
- 0.5 teaspoon (optional) Red chili flakes
Instructions
Wash the cucumbers thoroughly, and trim both ends to remove any bitterness. Slice them into spears or rounds, depending on your preference.
Sterilize a large glass jar or several smaller jars by washing them with hot, soapy water and rinsing thoroughly.
In a medium saucepan, combine the water, white vinegar, and pickling salt. Heat the mixture over medium heat until the salt dissolves completely. Remove from heat and let it cool to room temperature.
Place a couple of sprigs of dill, one or two garlic cloves, a pinch of black peppercorns, mustard seeds, and red chili flakes (if using) into the bottom of each jar.
Pack the cucumber slices or spears tightly into the jars, leaving a little room at the top.
Pour the cooled brine over the cucumbers, ensuring they are fully submerged. You can use a pickle weight or a small sterilized object to keep the cucumbers under the brine, if necessary.
Seal the jars loosely with lids to allow for some gas to escape during the fermentation process.
Place the jars in a sunny spot, such as a window or a porch, for 2–3 days. The heat from the sun will help the cucumbers soak up the flavors and ferment slightly.
Check the jars daily for bubbles, which are a sign of fermentation. Taste the pickles after 2 days to see if they have reached your desired level of tanginess. If not, allow them to sit for another day.
Once the pickles are ready, tighten the lids and transfer the jars to the refrigerator. The pickles will keep for 3–4 weeks when stored properly.
Nutrition Facts
Calories |
288 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 2.6 g | 3% | |
| Saturated Fat | 0.4 g | 2% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 11693 mg | 508% | |
| Total Carbohydrate | 52.9 g | 19% | |
| Dietary Fiber | 7.9 g | 28% | |
| Total Sugars | 20.5 g | ||
| Protein | 10.3 g | 21% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 336 mg | 26% | |
| Iron | 4.9 mg | 27% | |
| Potassium | 2125 mg | 45% | |
*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.
