How long do sun dill pickles need to stay in the sun?

Typically, sun dill pickles recipes require 2 to 4 days of direct sunlight. The exact time depends on the intensity of the sun and the temperature. They are ready when the brine is cloudy and the pickles have turned an olive green color.

Do I need to boil the brine for sun pickles?

No, one of the best parts of sun dill pickles recipes is that you don't need to boil the brine. Simply stir the salt into room temperature water and vinegar until dissolved.

Why did my pickles turn soft?

Soft pickles in sun dill pickles recipes are usually caused by either failing to trim the blossom end of the cucumber (which contains softening enzymes) or leaving the jars in extreme heat for too many days.

sun dill pickles recipes: 7 Easy Tips for the Ultimate Crunch

Name: Old-Fashioned Sun Dill Pickles
Prep time: 20 min
Cook time: 72 h
Total time: 72 h
Cuisine: American
Ingredients: 4 lbs Kirby or pickling cucumbers; 8 cups filtered water; 1/2 cup pickling salt; 1 cup white distilled vinegar (5% acidity); 8 fresh dill heads; 12 cloves garlic, smashed; 4 tsp black peppercorns; 4 grape leaves (optional, for crunch); 1 tsp red pepper flakes (optional)

Ingredients

Scale

4 lbs Kirby or pickling cucumbers
8 cups filtered water
1/2 cup pickling salt
1 cup white distilled vinegar (5% acidity)
8 fresh dill heads
12 cloves garlic, smashed
4 tsp black peppercorns
4 grape leaves (optional, for crunch)
1 tsp red pepper flakes (optional)

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Instructions

Step 1: Wash cucumbers thoroughly in cold water and trim 1/16th of an inch off the blossom end.
Step 2: In a large pitcher, combine water, vinegar, and salt. Stir until the salt is completely dissolved to create your brine.
Step 3: Into four clean quart-sized glass jars, distribute the dill heads, garlic, peppercorns, and grape leaves evenly.
Step 4: Pack the cucumbers vertically into the jars as tightly as possible without bruising them.
Step 5: Pour the brine over the cucumbers, ensuring they are completely submerged and leaving 1/2 inch of headspace.
Step 6: Close the lids tightly and place the jars in a location that receives direct, consistent sunlight.
Step 7: Leave the jars in the sun for 2 to 4 days, turning them once a day. Once the brine is cloudy and the cucumbers turn olive green, move them to the refrigerator.

Notes

Always use filtered water to avoid chlorine affecting the fermentation. If it is exceptionally hot (above 95°F), check them after 2 days to prevent them from getting too soft.

Prep Time: 20 minutes
Cook Time: 72 hours
Category: Main Dishes & Savory Recipes
Cuisine: American

Nutrition

Serving Size: 1 spear
Calories: 5
Sugar: 0.5g
Sodium: 310mg
Fat: 0g
Saturated Fat: 0g
Unsaturated Fat: 0g
Trans Fat: 0g
Carbohydrates: 1g
Fiber: 0.5g
Protein: 0.2g
Cholesterol: 0mg