• Prep Time:
  • Cooking Time:
  • Serves: 1 Servings

June Meyer's Authentic Hungarian Dill Sun Pickles

  • Recipe Submitted by on

Category: Canning

 Ingredients List

  • Pickles, not cucumbers
  • Hot boiling water
  • Clean jars or bottles


1 ts Sugar
1 1/2 tb Salt
1 1/2 Shot glass of vinegar,
-about 2 1/2 Tbls.
1 Seed head and
-stem of dill
Boiling water to
-cover pickles

A family favorite is Dill pickles made in the summer sun. Nothing could be
easier to make or tastier to eat. All that is needed is a secure place in
the sunshine where your bottles of sun pickles can sit unmolested by little
children who can't wait for the pickles to be sun cooked. The usual method
was to collect the pickles every day fresh off of the vine. This way you
could have a fresh bottle going every other day. We ate a lot of pickles.
It takes a few days for the pickles to cook. After they are done, the
bottle is stored in the refridgerator. Cold, crunchy, dilly. We kids would
eat them like a pop-sickle. The envy of all the neighbor hood kids.
Regards, June Meyer.

Wash pickles, and split the pickle down the middle with a knive so the
brine can flow through. Pack pickles in clean jars or bottles. Place into
bottles the sugar, salt, vinegar, and the dill weed. Pour boiling water
over the pickles to cover. 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 several
hours a day.

At first the pickles will be bright green, but in one or two days days more
or less depending on the amount of sun, the pickles will absorb the brine
and have the usual pickle look. The brine will change also. When you remove
a pickle always use a clean fork. Otherwise you will contaminate the brine
and spoil the pickle. Never use your fingers unless you are going to finish
the whole bottle in one orgy of pickle eating. Store in the refridgerator.

P.S. Take the pickle bottles in at night. Raccoons have been know to raid
the bottle.

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