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Sun Pickle Recipe

Sun Pickle Recipe

Sun pickles are a traditional and simple way to preserve vegetables using the power of the sun. This method gives the pickles a tangy, flavorful taste, perfect for those who enjoy homemade, sun-dried treats. With minimal ingredients and a bit of patience, you can create your own delicious sun pickles right at home.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4
Course: Snack
Cuisine: American
Calories: 50
Ingredients Equipment Method Notes

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)

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

Method
 

  1. Prepare the Vegetables: Wash and cut your vegetables into your desired shape (slices, spears, sticks, or leave whole for cucumbers).
  2. 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.
  3. 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.
  4. Add the Brine: Pour the cooled brine over the packed vegetables, ensuring they’re fully submerged. Seal the jar tightly.
  5. 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.
  6. 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.
    Sun Pickle Recipe

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.
  • Sun Pickle Recipe