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"A pinch of this, a dash of that, a few cupfuls" was how our mothers and grandmothers told us to prepare a family recipe." ~RMKH

Remembering Our Danube Swabian Ancestors


Dill Pickles (sun fermented)

by Alex Leeb, 2 Dec 2004

  • 2 Tbl pickling salt

  • 2 tsp sugar

  • 1-2 clove of garlic

  • 1/4 c. vinegar

  • some dill weed

  • 2 c. water - mix & boil above ingredients

  • enough for a 2 liter or 1/2 gallon jar

By adding a slice of bread, will make it ferment faster (account of yeast in bread).  Place in sun, all day, good to eat in 2-3 days.

[Edited by Rose Mary Keller Hughes. Published by Jody McKim Pharr, 2 Dec 2005]


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Last Updated: 25 Jul 2014

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