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Summer Sun Pickles

Prep Time2 hours 30 minutes
Sun time3 days
Total Time3 days 30 minutes
Course: Salad
Servings: 2 jars

Equipment

  • 2 medium glass jars (I used 2 jars of 1.7l each)

Ingredients

  • 1.5 kg small to medium fresh cucumbers
  • 2-3 green chilies optional
  • 6 garlic cloves
  • 2 stems dry dill
  • 2 flowers dry dill
  • 4 stems dry thyme
  • 50 g salt
  • 2.5 l water
  • 2 white bread slices

Instructions

  • Start by washing the cucumbers thoroughly, drain them and then cut them in half length-wise almost all the way though starting from the flower end.
  • Cut a small slice from the stem end and discard it - this will make the fermentation process go through the entire cucumber faster.
  • Wash the dry herbs and cut in smaller chunks so that they fit your jars.
  • Start arranging the cucumbers inside the jars alternating with the herbs and the chilies (optional).
  • Peel the garlic cloves, cut them in halves and slid them between the cucumbers in the jar.
  • Add the water to a medium pan and bring to boil. Add the salt and stir to completely dissolve it.
    Leave to boil for a couple of minutes, then remove from the heat and leave to rest for 5 minutes until the water is not too hot anymore.
  • Add the water on top of the cucumbers in the jar carefully.
  • Leave to rest for 2 hours, then place the bread slices on top of the cucumbers. The resting time is important - if the water is too hot, the yeast from the bread slices will die and the fermentation won't start as intended.
  • Move the jars into sunlight and place a small saucer or the jar's lid upside-down on top of the jar. This will protect the content from any dust or insects, while allowing the air to help the fermentation process. I put my jars on the window sill into direct afternoon sunlight.
  • Remove the bread slices after one day, we need them to kick off the fermentation, that's all. A sign that will let you know that the fermentation started properly is the water inside the jar - it should be a little cloudy and not clear as it was a day before.
  • Leave loosely covered in the sunlight for 2 more days.
  • Uncover and taste the stem end from a cucumber. If it's pickled, move the jars inside, if not, leave one or two more days.
  • You can store them in the fridge after removing the herbs from the jar and keeping the water.

Notes

  • I find it useful to use jars that properly fit and don't occupy too much space in my fridge, so that after the pickles are ready, I just move them to the fridge within the same container.
  • We make the length-wise cut so that the fermentation gets inside the cucumbers faster.
  • If you are using medium to large cucumbers, make an additional cut length-wise (basically as if you would cut them into quarters) almost all the way through.
  • The fermentation time depends on factors like size of the cucumbers, the temperature and sun time. But from what I tried, normally, after 3 days, they are good to eat.
  • If you have doubts that the jars are maybe too thin and the water might be too hot for them, place the jars over a metal spoon handle and gradually pour the water in the jar.
  • Don't skip the bread removal step, otherwise you will find yourself scooping out moldy bread :( 
  • You can keep the jars outside as well, there is no need to transfer them inside until the pickles are ready.