Sunshine Dill Pickles
A restaurant owner was telling me today how he made sunshine dill pickles for the restaurant, that folks loved them, and they were crispy as they had never been cooked. It sits in the sun for up to three weeks.
I googled it and found LOTS of recipes for sunshine pickes. The recipes looked something like this:
3 qts. water
1 qt. vinegar
1 c. salt
1 head of dill or 1 tsp. dill seed per qt.
Wash cucumbers and pack in jar with dill. Mix water, vinegar and salt. Bring to boiling point and pour over cucumbers. Add 1/4 teaspoon alum for firmness and garlic for a different flavor. Set under a shade tree for 3 or 4 weeks and they are ready to eat.
Has anyone tried this? Any thoughts on food safety?