Cucumber season has arrived! For many of us we wait all year to bite into that first cucumber and enjoy the wonderful crispness and flavor this veggie brings. There’s no taste comparison between homegrown cucumbers and ones you buy from the store. Just like there’s no comparison between homemade pickles and ones you purchase from the store.
In this tutorial, I will give you step by step instructions on how to make your own Solar Dill Pickles. This recipe uses a lot of cucumbers at one time which is great so those yummy cukes from your garden never get wasted.
- 1 glass gallon jar
- Kitchen knife
- Measuring cups
- Large spoon
- Cucumbers (enough to fill a gallon jar.
- 1/2 cup canning salt
- 2 1/2 cups white vinegar
- 6 1/2 cups water
- 2 heads of fresh Dill
- 4 cloves of garlic
- 1 large onion or two small
- 1slice of bread
Here is the recipe when using quart jars:
- 1/8 cup canning salt
- 1/2 cup white vinegar
- 1 3/4 cups water
- 2 small heads of fresh dill
- 2 small onions
- 1/2 a slice of bread
- 2 garlic cloves
- Cucumbers (enough to fill jar or jars)
- Step One
Peel and slice all 4 of your garlic cloves and your onion. Set aside.
- Step Two
Take your cucumbers (enough to fill a gallon jar) and wash them off in your sink. Next, leave them whole depending on the size or cut them to desired length and thickness. If you’re using small picklers you don’t need to cut them. Set aside.
- Step Three
Measure your vinegar, water and salt. Place them into your pot and on the stove, turning the burner on med. to high heat. Stir occasionally until the brine comes to a boil.
- Step Four
In between watching your brine. Put 2 of your garlic cloves in the bottom of your gallon jar, half of the large onion (quarter it first) or one small onion cut in half and 1 head of dill.
- Step Five
Add your prepared cucumbers to the jar, leaving about two inches space from the top.
- Step Six
Add again the remainder of your ingredients. 2 garlic cloves, half of the large onion and 1 head of dill.
- Step Seven
When your brine has come to a boil. Turn off your burner, and pour the hot brine into your jar full of cucumbers and the rest of your ingredients until they are covered. Now place your slice of bread gently on top of everything and put your lid on.
- Step Eight
Place your jar of dill pickles outside in the sun for three days. If it’s cloudy it’ll still work just fine.
- Step Nine
Bring your jar of pickles into the house and place in the fridge. Remove the bread and dill from the top when you open the jar for the first time. The garlic and onions are edible, so you can enjoy them or you can discard them when the jar is empty of the pickles.
All that’s left now is for you to enjoy these amazing, crisp solar dill pickles.
If kept in the refrigerator your solar dill pickles will keep for up to three months. Use them for picnics, large gatherings or just for your family to enjoy. Be sure to share this post with fellow gardeners and dill pickle lovers. We wouldn’t want those yummy cucumbers going to waste.