Sun Jar Cucumber Pickles
Sun Jar Cucumber Pickles are a tangy, herbal fermented treat with dill and garlic, perfect for summer snacking or adding a fresh crunch to meals.
Ingredients
Instructions
- Wash the cucumbers thoroughly.
- Place the cucumbers in a jar.
- Pour 1/2 to 1 cup of white vinegar into the jar, depending on its size.
- Add coarse Kosher salt, dill heads, garlic cloves, and a slice of rye bread.
- Fill the jar with water up to the rim.
- Cover with a plastic lid or wrap with Saran Wrap and secure with a rubber band.
- Leave the jar in the sun for at least 3 days, or until the cucumbers turn light in color.
Tips & Substitutions
For the best flavor, use fresh cucumbers and adjust the vinegar to salt ratio according to your taste. If you prefer a milder pickle, use less vinegar. You can substitute dill with other herbs like thyme or coriander if desired. Remember to use coarse Kosher salt for optimal brining. If you're in a hurry, consider using a quick pickling method with a shorter soaking time.
Serving Suggestions
These Sun Jar Cucumber Pickles make a refreshing addition to summer meals and pair beautifully with Spiced Green Beans. Serve them alongside grilled meats or as a crunchy topping for sandwiches. They can also enhance salads or be enjoyed as a tangy snack. Consider serving them with a Low Calorie Fruit Dressing for a balanced meal.
Storage & Reheating
Store the pickles in the refrigerator after they've finished soaking in the sun. They will keep well for up to two weeks. Ensure the jar is tightly sealed to maintain freshness. If you notice any off smells or discoloration, it's best to discard them. These pickles do not require reheating and can be enjoyed straight from the fridge.
Nutrition & Diet Analysis (per serving)
Each serving of Sun Jar Cucumber Pickles contains roughly 92 calories, with 6g protein, 14g carbohydrates, and 3g fat. It is an excellent source of vitamin C (142% of the Daily Value), vitamin A (65% of the Daily Value), and iron (56% of the Daily Value), and a good source of protein and dietary fiber. Note that it is relatively high in sodium, at 1874mg per serving (81% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
How long do the cucumbers need to be left in the sun?
Leave the jar in the sun for at least 3 days. This allows the cucumbers to absorb the flavors from the vinegar, garlic, and dill, resulting in a delicious pickle. You can leave them longer if you prefer a more intense flavor, just be sure to check on them periodically.
Can I use different types of vinegar for this recipe?
Yes, you can experiment with different vinegars such as apple cider or red wine vinegar for varied flavor profiles. Each type of vinegar will impart its unique taste to the pickles, so try a few to find your favorite! Just be mindful of the acidity level.
Is it necessary to add the rye bread to the pickles?
The rye bread is traditionally added to help ferment the pickles, enhancing their flavor. However, if you prefer not to use it or have gluten sensitivities, you can omit it. The pickles will still be tasty, although the fermentation may be less pronounced.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).