Sun Pickles
Sun pickles are naturally fermented vegetables prepared by exposing them to sunlight. This method enhances their flavor, creates a tangy and crunchy texture, and produces probiotic-rich pickles that are perfect as a snack or side dish. Quick, simple, and sustainable, sun pickling is an age-old technique that transforms fresh seasonal produce into a delicious preserved treat.
Equipment
- Clean glass jar with a lid or cheesecloth
- Large bowl
- Knife and cutting board
- Spoon or tongs
- Weight (like a small clean rock or a fermentation weight)
Ingredients
- 2 cups fresh vegetables cucumbers carrots, green beans, or mixed vegetables
- 1 tablespoon salt
- 2 cups water filtered or boiled and cooled
- Optional: 1 teaspoon sugar
- Optional spices: garlic cloves dill mustard seeds, chili flakes
Instructions
- Wash and chop the vegetables into bite-sized pieces.
- Dissolve the salt (and sugar, if using) in water to make a brine.
- Place the vegetables in a clean glass jar. Add optional spices for flavor.
- Pour the brine over the vegetables, ensuring they are fully submerged.
- Place a weight on top of the vegetables to keep them under the brine.
- Cover the jar with a lid or cheesecloth and place it in direct sunlight for 3–5 days. Stir or lightly press vegetables once a day to release air bubbles.
- Taste the pickles after 3 days. Once they reach the desired tanginess, store the jar in the refrigerator to slow fermentation.
Notes
- Use clean utensils to avoid contamination.
- Fermentation time depends on sunlight intensity and ambient temperature; warmer days speed up the process.