KOSHER DILL SUN PICKLES (Helen Garvock)
SUN PICKLE BRINE:
8 c. water
1 c. cider vinegar
a scant 1/2 c. kosher salt
Bring to a boil and stir until salt is dissolved. Pour boiling hot water over pickles in the jar.
To fill a 1 gallon wide-mouth glass jar. Place 1 slice of white bread in the bottom of jar. Cover with 3-4 grape leaves. Cover with several pieces of fresh dill. Add a layer of small to medium cucumbers and 3-4 cloves of garlic. Repeat layers omitting the bread, until jar is filled, finishing with grape leaves. Top with another slice of white bread. Carefully pour in hot brine to cover all. Screw on lid. Set in the sun on a piece of foil for 3 days. Test for taste, then refrigerate.
NOTE: when buying cucumbers at the store, scrub off the wax coating before making pickles or otherwise the brine will not be absorbed.
Kosher Dill Sun Pickles recipe is published in our September, 2002 Menu Minder.