I inherited the sun pickles recipe from my grandparents, and I often make it during the summer because it's the family's favourite side dish. These quick pickled cucumbers are so tasty that we usually grab one from the fridge and eat it as an appetizer, not just as a side dish.
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Why Do We Love This Recipe?
Here's why we love this sun pickles with bread:
- Simplicity: It's straightforward, requiring only a few ingredients and no boiling (not even the jars!).
- Speed: They're ready quickly! With just three days of sunshine, these pickles are ready to serve.
- Flavour: Sun pickles develop a fantastic flavour thanks to natural fermentation, which gives them a complexity and depth you just can't get from vinegar pickles.
Ingredients
You'll be surprised how few ingredients are needed to make these delicious sun pickles with bread. Feel free to adjust the seasonings to your liking:
- 2 kg Cucumbers: They should be fresh, medium to large size, and are the main ingredient in the fermenting process.
- 1 bunch Dill: A large bunch of ripe dill is used to give the pickles their specific taste.
- 6 cloves Garlic: Three cloves of good-quality garlic are added to each jar for flavour.
- 2 slices of Bread: Two slices of bread are put on top of the cucumbers in each jar to trigger fermentation.
- Sea Salt: 2.5 tablespoons of sea salt (without iodine) is used to create a saline solution for fermentation.
- Water: 2 liters of hot or boiled water is used to dissolve the sea salt and create the brine.
- Summer Savory (optional): Adding a sprig of summer savory to each jar can enhance the flavour.
How to Make the Sun Pickles Recipe?
You'll be amazed at how little hands-on time is required for these delicious pickles. Just a bit of prep work, and then it's all about letting the sun and natural fermentation do their thing.
Preparing the Ingredients
First, I'll wash the cucumbers well and trim the ends. Then, I'll cut them lengthwise to speed up and ease the fermentation process. Depending on the size of the cucumbers, I'll cut them in half or quarters.
I'll also wash the dill thoroughly to remove any traces of dirt. If you're using flowering dill, feel free to include the flowers, as they add a lovely flavour to the pickles.
Next, I'll prepare the brine for fermenting the cucumbers. In a bowl, I'll dissolve 2 ½ tablespoons of sea salt (without iodine, as it can sometimes cause the brine to cloud) in two litres of hot or boiled water. I like to use a whisk to make sure the salt is completely dissolved.
With our cucumbers and brine ready to go, it's time for the fun part: assembling the jars!
Put in the Jars
I'll aim to fit all the cucumbers into two clean, two-liter jars. I've washed the jars thoroughly with hot water to ensure they're sterilized.
You can use any size jars you have at home, whether it's one large jar or a few smaller ones. However, larger jars are generally preferred for sun pickles.
At the bottom of each jar, I'll add a few sprigs of dill and three cloves of garlic. If you have some summer savory on hand, add a sprig to each jar. It adds a unique flavour similar to Hungarian sun pickles.
Next, I tightly pack the cucumbers into the jars, both vertically and horizontally. The goal is to fit as many as possible and keep them snug so they don't float when we add the brine.
I then place a generous handful of dill on top, ensuring it covers the cucumbers completely. Finally, I carefully pour the brine into the jars, leaving about an inch of headspace at the top. This prevents the brine from overflowing during fermentation.
Add the Bread
The final touch is adding a slice of rye bread to each jar, tucking it in so it's submerged under the brine. The bread acts as a natural starter, kickstarting the fermentation process thanks to the wild yeasts it contains. After fermentation start, you can simply remove the bread and discard it.
Loosely cover the jars with a lid or a saucer to keep out any dust or insects. It's important not to seal them tightly, as this allows the gases produced during fermentation to escape.
Fermenting
Place your jars outside in a warm, sunny location, ideally with temperatures above 70°F (21°C). In good weather, your sun pickles will be ready in just three days! After two days, remove the bread and any crumbs. They've done their job kickstarting fermentation, and leaving them in longer could lead to mold growth.
If you're experiencing less sunshine, you may need to give the pickles a bit longer. After three days, have a taste of the brine and a pickle. If it's not quite sour enough for your liking, leave them out for another day or two. You'll know they're ready when the cucumbers have transformed from bright green to a more olive green colour and have a pleasantly sour taste.
Variations
This basic sun pickle recipe is a great starting point, and there's plenty of room for customization. Here are some ideas to inspire you:
- Spice it up: Add hot peppers like jalapeños or chili flakes for a fiery kick.
- Herbal Infusion: Experiment with different herbs like basil, oregano, or tarragon alongside or in place of the dill.
- Sweet and Sour: Introduce a touch of sweetness with honey or maple syrup in the brine.
- Garlic Lover's Delight: Increase the amount of garlic for a more pungent flavour.
- Mustard Seeds: Add a spoonful of mustard seeds for a bit of a tangy bite.
Storage
Once the sun pickles are ready, I transfer them to a bowl, straining the brine over them. I then cover the bowl and store it in the fridge. The cool temperature significantly slows down fermentation, allowing you to enjoy these crunchy delights for up to three months.
Though in my experience, they rarely last that long! My family loves snacking on them straight from the fridge.
Serving
Enjoy your sun pickles whole, or slice them up for even more versatility. They make a fantastic side dish for grilled meats, hearty stews (like my Hungarian hunter's stew), or even alongside scrambled eggs. Their bright, tangy flavour adds a refreshing twist to any meal.
I especially love them with pan-fried rainbow trout or roasted vegetables. They provide a delicious crunch and a burst of flavour that complements richer dishes beautifully.
FAQ
It's a common question, and luckily, there are a few secrets to achieving that satisfying snap. Here are some factors that contribute to crunchy pickles:
- Use fresh cucumbers: The fresher the cucumbers, the crunchier the pickles.
Avoid using cucumbers that are soft, bruised, or have started to yellow.
- Trim the blossom ends: The blossom end of the cucumber contains enzymes that can cause softening, so it's important to trim them off.
- Salt concentration: Using the correct salt concentration is crucial. Too little salt can result in soft pickles, while too much can hinder fermentation.
- Fermentation time: For fermented pickles, the length of fermentation can affect texture. Shorter fermentation times generally yield crunchier pickles.
Once your sun pickles have reached your desired level of sourness, it's time to move them to the refrigerator. This is an important step to maintain their quality and prevent them from becoming too sour or soft. Think of the fridge as hitting the 'pause button' on the fermentation process. While they'll still slowly ferment in the fridge, it will happen at a much slower pace, allowing you to enjoy them for weeks or even months!
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Related
I highly recommend giving this sun pickles recipe a try – it's the perfect tangy and refreshing addition to any meal. If you're looking for more delicious side dish inspiration, check out these favourites from the blog:
Pairing
These sun pickles with bread are incredibly versatile! Here are a few of my favourite recipes that they complement perfectly:
Sun Pickles Recipe
Equipment
- 2 jars 2 litres volume
Ingredients
- 2 kg cucumbers large size
- 1 bunch dill
- 6 pieces garlic cloves
- 2 slices bread
- 2+½ tablespoon sea salt
- 2 l water hot or boiled
Instructions
- Wash the cucumbers well, cut their heads, and cut them along in two or four. Wash the dill bunch to remove any shadow of dust.
- Put 2.5 tablespoons of sea salt in a bowl, (without iodine), pour two litres of hot or even boiled water over and mix with a whisk until all the sea salt has dissolved.
- On the bottom of the jars, I will put the dill sprigs first and three garlic cloves in each.
- Put the cucumbers in the jar, trying to put them as tight as possible, vertically and horizontally.
- Place a few dill sprigs on top of the cucumbers and pour over the saline water solution until the jars are full.
- Add a slice of bread to each jar, stuffed well on top of the cucumbers to be covered by water. Cover with a lid or a saucer.
- Place your jars outside, in a warm and sunny place, where if you catch good weather, you get pickles after only three days.
- After two days, remove the bread and any crumbs because they have done their duty to start the fermentation.
- After the sun pickles are done, take out the cucumbers in a bowl, pour the juice strained over them, cover them with a lid and put it in a cool place, usually in the fridge.
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