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The Hydrangea household is a bunch of pickle freaks. This isn’t me being dramatic, I mean it when I say we can easily finish off a jar in a day. There is no such thing as “too early” in the day to eat a pickle. Pickles go with everything. We never met a pickle we didn’t like. That said, this is the perfect time of year to make our own pickles since pickling cucumbers are in season and you can get your hands on them for next to nothing. This 3 day sun pickles recipe is our favorite because you don’t need any professional canning materials or even real kitchen expertise for that matter. In about 5 minutes your sun pickles are prepped and in about 72 hours they are ready to eat. Below I am sharing my 3 day sun pickles recipe with you so you can make your own jar for just pennies.
Let’s get started. Here is what you will need to make your own sun pickles:
– Glass pint sized mason jar (I used the vintage style green jars found here!)
– 1 cup of white vinegar
– 15-20 small pickling cucumbers OR 10 regular cucumbers
– 3/4 cups of pickling salt (a brand like THIS is ideal)
– 1 clove of garlic, peeled
– 3 quarts of water
– 10-12 sprigs of fresh dill, heads and stems are perfect!
– 1/2 cup of white onion, chopped (optional)
– canning jar labels (the ones we found here are adorable)
You guys know I love Aldi, and found all of my ingredients for this sun pickles recipe there. I have enough for several jars and by the time I am done my cost for each jar will be well under a buck.
Now, here is how to get started making your 3 day sun pickles.
Begin by rinsing your cucumbers well. You can cut your cucumbers however you wish. You can make spears, or do chips like I did. I do chips so I can fit more into the jar. Once your cucumbers are cut set them aside.
In a saucepan, bring the white vinegar, pickling salt, and water to a boil. Allow to cool. Rinse your fresh dill, chop or simply tear it apart and add it in to the cooled mixture. Add in your OPTIONAL onions at this time as well. Stir.
Place a few sprigs of dill (the more the merrier!) into the jars. Add your cucumbers. Now just fill the jar up the remainder of the way with your liquid mixture.
Doesn’t it look like my jar has Mountain Dew in it? 🙂 The liquid takes on the green color thanks to the color of the jar. Once you add your cucumbers, chop your garlic clove in half and place it on top. Replace the lid and shake the jar well.
Want a recipe to use your sun pickles in? Check out my avocado chicken salad recipe here!
You now want to find a sunny, warm spot in your yard. Make sure your lid is on nice and tight and set the jar in your designated spot. Get it nice and cozy, because this is where it will hang out for the next 72 hours. I get paranoid at night and bring mine indoors. I don’t know, maybe I am afraid of a critter walking off with it. You can do the same, just be sure it gets back out to its warm spot in the morning.
After three days you will have the BEST dill pickles EVER. Keep them in the refrigerator until you are ready to eat them. NOTE that these are not “canned” and are in no way preserved. You will still need to eat them within the next few weeks. This recipe here typically yields about 4 of the pint sized jars.
I so want you to try this 3 day sun pickles recipe. It is so easy and so yum. Trust me, I am a pickle addict. When done, why not try this recipe for Unkie’s Famous Spicy Pickles?
Want some more garden fun? Here are a few other posts I have been working on!
How to Plant Rainbow Garden: Flowers by Color
How to Make Your Own Butterfly Feeder
How to Attract More Hummingbirds to Your Yard