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Sun Pickles
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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.