3 Day Sun Pickles Recipe

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3 Day Sun Pickles Recipe

3 Day Sun Pickles recipe

Are you a pickle lover? I am…I love dill pickles and could eat them with almost anything. I went through jar after jar when I was pregnant with my kiddos and oddly enough, neither of my kids like them now! Luckily, I come from a family who makes their own. This 3 Day Sun Pickles Recipe is one that my family has used for YEARS! I’ve already seen pickling cucumbers in the store, so it’s the perfect time to share this recipe with you.

3 Day Sun Pickles Recipe

3.71 from 48 votes
Prep Time 20 mins
Cook Time 5 mins
Total Time 25 mins
Course Appetizer

Ingredients
  

  • 1 large onion cut up
  • 1-3 garlic cloves peeled
  • 3 quarts of water
  • 3/4 cup of pickling salt
  • 3/4 cup of vinegar
  • 1 bunch of fresh dill
  • about 20 pickle cucumbers this depends on how large the cucumbers are that you get. You'll need enough to fill your jar.

Instructions
 

  • Mix water, pickling salt and vinegar in a sauce pan. Bring to a boil and boil for five minutes.
  • Set to the side and cool for about 5 minutes, or until luke warm.
  • In a large gallon sized jar, place dill, cut onion, peeled garlic and cucumbers. Place cucumber last, and fill the jar.
  • Pour warm mixture into the jar and put the lid on.
  • Set jar outside in the sun for 3 days.
  • After three days, open the jar and test a pickle. If it is to your liking, place the jar in the fridge. This will keep the pickles crunchy.

Notes

This can also be broken up into quart size jars for easier use. I suggest using 1 garlic clove and 1-2 sprigs of dill for each smaller jar. We also buy the larger pickling cucumbers so they can be cut into spears and or sliced (for hamburgers).

Nutrition facts are provided as a courtesy.

Tried this recipe? Mention @ISaveA2Z or tag #KetoFriendlyRecipes!

 

The prep and cook time to make this 3 Day Sun Pickles Recipe is not long at all, but they will still need to sit in the sun for three days. And they will taste delicious…you’ll never need to buy pickles again.

Our gallon size jar that we used last time was an old pickle jar that we saved once it was empty. You can also buy 1/2 gallon sized jars, LIKE THESE, that work fine too. I highly recommend the wide mouth jars, just to make it a little easier.

A reader asked if you have to refrigerate these after their done in the sun and how long they last for.  I do keep them in my refrigerator.  You can store them for at least a year.  My dad seems to think you can store them forever but I don’t know about that.  We eat these up pretty quickly so we’ve never kept them for a long period of time.  Now I should mention that if they go soft, then they are no good anymore.  This is how we determine if we will eat them or not.

We hope you enjoy this recipe as much as my family does!

 

Enjoy!

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25 Comments

  1. My mother made these, she boiled the jars and lids etc. Then proceeded as above, she used a bushel of kirby cucumbers. They lasted until the next summer.We packed the pickles and dill in the jar and then poured the still hot brine over them and sealed. It was over 50 years ago but this is what I recall, that and every morning, dragging out several wagons of pickles.

  2. I have been making sun pickles for many years and love them! My question is how to keep the pickles from turning white in the sun?

  3. My gram made these in a big crock same ingredients but added sliced rye on the top and then put a plate on tip to hold it down.

  4. pickle lover,
    I’m from India, a biggest pickle lover ,
    We make all over pickles in Indian oil (groundnut oil, and mustard oil).
    If you like oil based pickles, i will send you all my family favourite pickles.
    Or search on Google ‘indian pickles’ or ‘Indian achar ‘
    Achar is Hindi name of pickles.
    I like your cucumber recipe.
    Rating after I make a recipe

  5. Hi there, this looks fantastic, but I just wanted to know what climate you’ve tried these in. I live in a very hot place where its over 100 everyday and I wondered if its possible that it’s too hot to do these pickles?

    1. Hi Laura! We live in Texas so 100 degrees and over is something we’re used to. The heat is what makes this work so I think you’ll be fine. If it’s really hot, it may not take the pickles as long to be done so just watch them, and taste them to see when they’re ready.

  6. My wife and I used your recipe, and it was a hit with our teenage kids. Our kids and their friends devoured 8 jars in less than 2 weeks! They were easy and fun to make. -Chris

  7. I have never canned anything before or made my own pickles. I have some Mason Jars. Do I just place them in the jar, put the lid on and set it outside? I don’t need to do anything special like boil the jars or seal them in any special way? Really…great big huge novice at this lol…so sorry if it seems like a silly question. I just don’t want to make my family sick by doing this incorrectly.

    1. When you do pickles this way, it is to make pickles that you would use in the near future. You are right, canning pickles, is a whole different process. That is when you boil them or place the jars in the oven and wait for the top to make a “pop” sound. But canning is when you do a large amount and store them to use for a long period of time, possibly up to a year. This is a way for you to make your own pickles, in the amount that you want and have them done in 3 days. I would only do a jar or 2 to try it out first. Good luck and I hope that helps!

      1. Thank you so much Mindi for getting back to me. I do plan on using them in the near future and not storing them. I will eventually get to that point but let’s start out small and see if the family likes them first before I go through the more difficult process of canning. Thanks again! Can’t wait to try this.

        1. You are very welcome Diana! My family has made 3 day pickles since long before I came into this world. But they also do the traditional canning SEVERAL jars for the year. I don’t really do the canning thing because I don’t think I could pull it off 🙂 Hope you and your family enjoys them!

    1. We go through ours pretty quickly, especially in the spring and summer. But I would say they are good for up to 6 months in the fridge. If you open them and there is any discoloration (from the lid or anything), they are mushy or slimy or they don’t smell right to you then I would go ahead and discard them.

  8. What happens if you don’t have three sunny days in a row? Here in the midwest we rarely have three days in a row of any kind of weather (well except that crazy stupid cold this winter?)

    1. I know what you mean! It’s been in the 30s and 40s this week and then it will be 80 here tomorrow….it’s hard to keep up. But I would wait until it got closer to summer for the best chance. The pickling cucumbers are already out, but we would only use those right now for actually canning pickles.

    1. We’ve always done these in the spring and summer so I would definitely wait until it got warmer. I would think the liquid would freeze if it was too cold outside.

  9. I eat pickles by the jar but I have never made my own. To be honest I always thought it would be to hard. I am going to try this and see how they turn out. I’m excited! It seems easy enough!!

    1. Honestly used to think that too. Love pickles and things like corn relish but it adds up. I searched for refrigerator pickle recipes so no canning was involved…just make them, put them in jars and store them in the fridge. Mrs. Wages has spice mixes for making pickles. They’re in the canning supply section of Walmart.

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