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Dill Pickles, Sun I (P, TNT)
Source: "Melting Pot Memories Cookbook," by Judy Bart Kancigor
Yield: 1 gallon

About 4 pounds kirby cucumbers
1 medium onion, cut into 1/4" slices
1 to 2 bunches fresh dill
6 cloves garlic, large ones, cut in half
1 to 2 dried red chili pepper(s) (optional)
6 tbsp. kosher (coarse) salt
1 thick slice rye bread

Pack the cucumbers in a gallon glass jar with the onion slices, dill, garlic, and chili pepper(s), if using, distributed throughout.

Stir the salt into about 2 cups of water until dissolved and pour into the jar. Fill the jar with water.

Wrap the rye bread in cheesecloth and place it on top, making sure the bread is wet. Cover with plastic wrap. Set a plastic lid on top with a rock on it (to keep the bugs out) and place the jar in the sun for 4 days. Squeeze the bread and remove it. Store in the refrigerator. Will keep for months, but will stay crispy for 3 to 4 weeks if sliced, at least 2 months if unsliced.

Poster's Notes:
I just made these pickles and they are delicious. They require no vinegar, just the sun. Use more or less dill or more or less garlic according to your taste (we like lots of both). Brian gave me the idea of using the chili peppers, which I will try next time. 4 days in the southern California sun seemed to do it for all sours. Taste and modify for your climate.

Posted by Judy Bart Kancigor

Nutritional Info Per Serving: N/A