Sunshine Pickles Food

SUNSHINE PICKLES

Sunshine Pickles image

Make and share this Sunshine Pickles recipe from Food.com.

Provided by Cindy Lynn

Categories Lunch/Snacks

Time 10m

Yield 1 gallon

Number Of Ingredients 7

Ingredients

cucumber
dill (to taste)
garlic (to taste)
1 quart water
1/4 cup vinegar (I use white)
6 tablespoons canning salt
1 slice dark rye bread

Steps:

Cut ends off cucumbers and wash.
Pack the cucumbers in jar with dill and garlic to taste.
(I prefer fresh dill from my garden--usually two to four dill heads. Four garlic cloves seems to hit the happy medium mark for the whole family--the garlic flavor does get stronger as they stand though.) Stir together the warm water, vinegar and canning salt, then pour over the cucumbers.
Place the slice of dark rye bread on top.
Put lid on loosely.
Set in the sun for four days.
Take the rye bread off.
Chill for two days and then you can use them.

SUNSHINE DILL PICKLES

Sunshine Dill Pickles image

Years ago, our family received a jar of these as a house-warming gift when we moved. My five brothers and I made very short work of that jar--we loved 'em! My mother has made several hundred gallons of these over the years. And I still make at least one gallon every summer....and a few times I've even "canned" them (transferred to quart jars or left in the gallon jar) after they've gotten their sun-tan. They keep for MONTHS in the back of the fridge, or for longer if you "can" them. My folks refer to these as "Gramma Smart Pickles" --after the little old lady who lived next door in Eagle, Wisconsin.

Provided by Debber

Categories Fruit

Time P4DT15m

Yield 1 gallon

Number Of Ingredients 5

Ingredients

fresh dill, heads & stems bug-free
garlic clove (optional)
cucumber, washed & scrubbed
1 cup white vinegar
1/2 cup salt, scant

Steps:

In a gallon glass jar with a tight-fitting lid, place a layer of dill in the bottom, then a layer of cukes; add garlic cloves if desired.
Keep layering dill & cukes to the neck of the jar; finish with a layer of dill.
Add vinegar and salt to the top of the jar; fill with cold tap water.
Cover and screw on tightly (add a doubled over square of wax paper or plastic wrap if you like, too).
Give the jar a few good shakes to distribute the salt.
Set in a sunny spot outside for four days; mark the calendar with the "due date."
Turn the jar slightly each day (for an even tan); leave out an extra day if rainy or cloudy.
Chill and eat.
IDEA: Add green or red pepper slices along with the dill for a taste explosion!
SUGGESTION: When scrubbing the fresh cukes, sort-as-you-go into piles of uniform size. This makes filling the jar go much quicker--looks prettier too.

SUNSHINE PICKLES

Sunshine Pickles image

My mother-in-law Betty Duncan is a wonderful cook. She has collected recipes from her mother, grandmother, friends, and I swear the back of every can and box known to mankind. I have been going through some of her recipes and thought you guys might enjoy them too. Tell me if you have heard of this one.

Provided by virginia duncan

Categories Other Side Dishes

Number Of Ingredients 8

Ingredients

1 medium cucumbers
1 sprig(s) dill weed
1 clove garlic
1 medium red hot pepper
1 qt red vinegar
2 qt water
1 c pickling salt
1/4 tsp alumn

Steps:

1. I know some of the measurements are vague, but I'm going to put down the way it is written. Have you ever tried to get exact measurement out of a grandmother and its usually a dab of this a pinch of that. Well they write it the same way. Here goes.
2. Wash cucumbers and slice. Place in bottom of jar, next add dill weed, red hot pepper, 1 clove of garlic.. Pack cucumbers on top of mixture place 1/4 tsp alumn on top of cucumbers.. In pan place red vinegar, water, pickling salt, and bring to a rolling boil. Pour into jar to cover, I'm not sure if you need to cool the liquid or not. Screw lid down snug and seal.
3. Place in sunshine for 14 days.

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