When Oma put these out in the backyard, they often disappeared before she
went to retrieve them. She often wondered what happened, but she probably knew her kids got to them before she did.
Pickles, not cucumbers
Hot boiling water
Clean jars or bottles
Per each quart bottle:
1 tsp. sugar
1 1/2 Tbsp. salt
2 Tbsp. vinegar
1 dill head
Wash pickles, and split the pickle down the middle with a knife so the
brine can flow through. Pack pickles in clean jars or bottles. Place sugar, salt, vinegar, and the dill weed into each bottle.
Pour boiling water to cover the pickles. Stir to mix up the brine, and cover with a loose lid or plate and set bottle where
the sun will shine on it for two days.
At first the pickles will be bright green, but as the pickles absorb the
brine, it will turn pale green. When you remove a pickle, always use a clean fork. Otherwise you will contaminate the brine
and spoil the pickles. Never use your fingers unless you are going to finish the whole bottle in one orgy of pickle eating.
Store in the refrigerator.