Sun Dill Pickles

Recipe #1:
Put 5 banana peppers or 2 or 3 jalapeno peppers in a gallon jug and alternate with cukes, onion slices, 3 or 4 heads garlic and 5 or 6 dill heads. Boil 1 quart yellow vinegar, 3 quarts water and 3/4 cup salt. Pour over cukes and leave 3 days in sun. Add another day if you have a cloudy day. Be sure to put a slice of bread on top of jar before you set the jar in the sun the first day. Remove bread slice after 3rd day and refrigerate pickles.

Recipe #2:
1/3 c. pickling salt
1/2 Tbsp. alum
1 pt. vinegar
1 1/2 qt. water

Mix ingredients and bring to boil; then cool. Pack dill, cukes, 2 cloves garlic in 1 gallon jug, using a slice of bread on bottom and after pouring the cooled brine over pickles, put the other slice on top. Cover. Set in sun for three days. Refrigerate. I added an extra day if sun was not out all 3 days. If desired, can use onions, cauliflower, carrots, peppers, string beans, etc. along with cukes.

Recipe #3:
1 gal. water
1 c. salt

For Each Jar Of Pickles:
1 tsp. pickling spice
1 clove garlic
fresh dill

Cut cucumbers in fourths, lengthwise or whatever you want. Put garlic, spices and dill in the filled jar with
cucumbers. Bring to boiling the water and salt. Fill jars and seal.
Place jars in yard in sun. If the temperature is 90 degrees to 100 degrees leave in sun 4 days. (Leave out at night also.) Use after 6 weeks. Pickles will stay crisp for about a year. They are still good after that even if they get soft.

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