Dilly Sun Pickles

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• Servings: 10
• 10 -12 pickling cucumbers
• 1 bunch fresh dill
• salt
• water
• 2 slices bread (thick slices)
• garlic (optional)
• peppercorn (optional)

Recipe

• 1 scrub cukes well.
• 2 cut off both ends of cukes and vertically score their skin on opposite sides.
• 3 place cukes in a glass or a high quality plastic container.
• 4 place sprigs of dill on top of each layer of cukes. this is the time to add the optional few peppercorns and/or cloves of garlic.
• 5 boil enough water to fill container.
• 6 add 1 level tbs. salt per 2 cups of water.
• 7 top with 2 thick slices of or rye bread and pour enough salty water to cover the bread.
• 8 cover container loosely with a plate or plastic wrap. (this is very important: there needs to be space under the cover to contain the fermentation caused by the bread.).
• 9 place container in a warm, sunny place.
• 10 carefully stir contents once a day, keeping the bread on top.
• 11 (if your pickle making location is hot and sunny the dill pickles could be ready in 2 - 2 1/2 days. if it isn't very warm, it might take more than 3 days).
• 12 taste test.
• 13 when the pickles are sour enough strain and reserve their liquid.
• 14 rinse the pickles in cold water.
• 15 fill a clean container with your dill pickles and the reserved liquid. cover tightly and refrigerate.
• 16 the pickles could be stored in the fridge for a week.