Sunshine Dill Pickles
Brighten up your pantry with these homemade Sunshine Dill Pickles, a crisp and tangy treat with a unique twist. Infused with the fresh flavors of dill, garlic, and a medley of spices, including mustard seeds and optional red pepper flakes for a hint of heat, these pickles are naturally fermented to perfection under the warmth of sunlight. The recipe comes together in just 30 minutes of prep and cook time, combining an easy-to-make brine of white vinegar, pickling salt, and a touch of sugar to balance the acidity. Pack your cucumbers tightly into sterilized jars, pour over the brine, and let the sunshine do its magic for 3-5 days, delivering a delectable crunch in every bite. Perfect as a snack, sandwich topper, or charcuterie board addition, these refrigerator pickles are bursting with vibrant, homemade flavor. Make a batch today and enjoy the taste of summer all year long!
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Recipe Information
Ingredients
- 8 cups small cucumbers
- 6 pieces fresh dill sprigs
- 4 pieces garlic cloves
- 4 cups white vinegar
- 4 cups water
- 4 tablespoons pickling salt
- 1 tablespoon sugar
- 1 tablespoon whole peppercorns
- 2 teaspoons mustard seeds
- 1 teaspoon red pepper flakes (optional)
- 6 jars water-tight glass jars with lids
Instructions
Begin by washing the cucumbers thoroughly under cold water. Trim the ends and cut them into spears or slices, depending on your preference.
Sterilize the glass jars and lids by boiling them in a large pot of water for 10 minutes. Allow to cool slightly before handling.
In each sterilized jar, place 1-2 sprigs of fresh dill, 1 chopped garlic clove, a pinch of peppercorns, and a few mustard seeds.
If you prefer spicier pickles, add a pinch of red pepper flakes to each jar.
In a medium saucepan, combine the white vinegar, water, pickling salt, and sugar. Heat the mixture over medium-high heat until it comes to a gentle boil and the salt and sugar are fully dissolved.
Arrange the prepared cucumbers in the jars, packing them tightly but leaving about 1/2 inch of space at the top.
Pour the hot vinegar brine into each jar, filling them until the cucumbers are completely submerged. Leave 1/4 inch of headspace at the top of each jar.
Seal the jars tightly with their lids and allow them to cool to room temperature.
Place the jars in a sunny windowsill or outdoor spot where they can sit in direct sunlight for 3-5 days. The sunshine helps naturally ferment the pickles and develop their tangy flavor.
After the initial flavoring period, move the jars to the refrigerator. Allow the pickles to chill for at least 24 hours before enjoying.
Store the pickles in the refrigerator for up to 2 months. The flavor will continue to develop over time, becoming more intense.
Nutrition Facts
Calories |
352 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 4.6 g | 6% | |
| Saturated Fat | 0.8 g | 4% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 23328 mg | 1014% | |
| Total Carbohydrate | 79.2 g | 29% | |
| Dietary Fiber | 12.5 g | 45% | |
| Total Sugars | 32.3 g | ||
| Protein | 15.5 g | 31% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 440 mg | 34% | |
| Iron | 6.9 mg | 38% | |
| Potassium | 2978 mg | 63% | |
*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.
