Sun Pickles

1. Wash and then slice the cucumbers (with skin on), and place in a glass container/jar. (I use a half gallon mason jar, and it works perfect for this recipe). Add the dill and garlic to the jar.
2. Combine the vinegar, water and salt. Stir to dissolve the salt in the liquid. Pour the mixture over the cucumbers.
3. Let sit in a sunny spot for 5 days and 5 nights. Don’t move it during this time. Test the pickles after 5 days to make sure they have “cooked” long enough – once they get sour to your taste and appear to be “pickled” throughout. When they’re done, transfer to the refrigerator to store. They will keep several weeks in the refrigerator, but you will probably eat them all and start a new batch before then.

Notes:
– These pickles are meant to be stored in the refrigerator and eaten in season. Do not try to can them. Although I suppose you can, but I’m not responsible for the results!
– Add different vegetables to your mix – I use onion and peppers, sweet and hot, and you can also add Brussels sprouts, beans, or freshly grated horseradish. Pickling time may be longer with denser foods.