Sun Pickle Recipe: For countless centuries, pickles have been popular and enjoyed in a variety of dishes in different parts of the world. One of the oldest and most traditional methods of making pickles is the ‘sun-drying’ technique. Sun pickles are a tasty and tangy delight that encapsulates the fresh and natural taste of vegetables boosted by the sun’s energy. This article will guide you through a simplified recipe for making sun pickles.
Ingredients You’ll Need for Sun Pickle Recipe
- Fresh vegetables – cucumber, carrot, or any vegetable of your choice
- Salt – 2 tablespoons (for brine)
- Vinegar – 1 cup (apple cider or white vinegar)
- Water – 1 cup
- Garlic – 2 cloves, smashed
- Mustard seeds – 1 tablespoon (optional)
- Coriander seeds – 1 tablespoon (optional)
- Chili peppers – 1-2 (optional, for extra spice)
- Fresh herbs – dill, basil, or thyme (optional)
Step-by-Step Guide to Making Sun Pickle Recipe
- Prepare the Vegetables:
- Wash your chosen vegetables thoroughly. If you’re using cucumbers, cut them into slices, spears, or leave them whole depending on your preference. For carrots, slice them into thin rounds or sticks.
- Make the Brine:
- In a pot, combine water, vinegar, and salt. Bring it to a boil, then let it simmer for a few minutes to dissolve the salt. Let the brine cool to room temperature.
- Pack the Jars:
- Sterilize a jar by boiling it in water for 5-10 minutes. Once done, let it cool. Place your vegetables in the jar and add garlic, mustard seeds, coriander seeds, and chili peppers. You can also add a few sprigs of fresh herbs for extra flavor.
- Add the Brine:
- Pour the cooled brine over the vegetables, making sure they are completely submerged. Seal the jar tightly.
- Sun-Dry the Pickles:
- Place the jar outside in a sunny spot, preferably during the summer months. Let the pickles sit in the sun for about 2-3 days, shaking the jar gently once a day. The sun’s heat will help the flavors develop.
- Taste and Serve:
- After 2-3 days, check your pickles for flavor. Once they’ve reached the desired level of tanginess, your sun pickles are ready to enjoy. You can refrigerate them to slow down the fermentation process if you prefer a longer shelf life.
Tips for Making the Best Sun Pickle Recipe
Store in the fridge – if you’re not consuming the pickles immediately, refrigerating them will help them last longer.
Use fresh, firm vegetables to ensure a crispy texture.
Check the weather – choose a hot, sunny period for the best results.
Experiment with spices – feel free to add black peppercorns, turmeric, or even ginger to the brine for unique flavors.
Sun Pickle Recipe
Equipment
- 1 sterilized jar with a tight lid
- Pot for boiling brine
- A sunny outdoor spot for sun-drying
- A spoon for stirring
- A knife or mandolin for slicing vegetables
Ingredients
- Fresh vegetables e.g., cucumber, carrot
- 2 tablespoons salt for brine
- 1 cup vinegar apple cider or white vinegar
- 1 cup water
- 2 cloves garlic smashed
- 1 tablespoon mustard seeds optional
- 1 tablespoon coriander seeds optional
- 1-2 chili peppers optional
- Fresh herbs e.g., dill, basil, thyme (optional)
Instructions
- Prepare the Vegetables: Wash and cut your vegetables into your desired shape (slices, spears, sticks, or leave whole for cucumbers).
- Make the Brine: Combine water, vinegar, and salt in a pot. Bring to a boil, then simmer for a few minutes until the salt dissolves. Allow the brine to cool to room temperature.
- Pack the Jar: Sterilize a jar by boiling it in water. Once it’s cool, pack the jar with the vegetables, garlic, mustard seeds, coriander seeds, chili peppers, and any herbs of your choice.
- Add the Brine: Pour the cooled brine over the packed vegetables, ensuring they’re fully submerged. Seal the jar tightly.
- Sun-Dry the Pickles: Place the jar in a sunny spot for 2-3 days. Shake the jar gently once a day to distribute the brine and flavors evenly.
- Taste and Serve: After 2-3 days, taste the pickles. When they’ve reached your desired tanginess, they’re ready to enjoy! You can refrigerate them to preserve them for longer.
Notes
- Storage: Keep your sun pickles in the fridge for up to 2 weeks.
- Vegetable Varieties: You can experiment with different vegetables such as zucchini, cauliflower, or bell peppers.
- Sun Exposure: The sun should be strong and consistent. A few days of bright sunlight will give the best results.
- Spice It Up: Feel free to add more spices like black peppercorns, cumin, or turmeric for unique flavors.
Conclusion
The process of making sun pickles is a fun and simple method for sweetening and preserving pickles for any occasion. This sun pickle recipe is easy enough for a pickle beginner and bungler, and, of course, is very rewarding. Treat your sun pickles as a light snack at any time, a side dish for a spicy meal, or serve them with your favorite dish for a wonderful pickle addition!