Dilly Sun Pickles

• 10 -12 pickling cucumbers
• 1 bunch fresh dill
• salt
• water
• 2 slices bread (thick slices)
• garlic (optional)
• peppercorn (optional)

1. Scrub cukes well.
2. Cut off both ends of cukes and vertically score their skin on opposite sides.
3. Place cukes in a glass or a high quality plastic container.
4. Place sprigs of dill on top of each layer of cukes. This is the time to add the optional few peppercorns and/or cloves of garlic.
5. Boil enough water to fill container.
6. Add 1 level tbs. salt per 2 cups of water.
7. Top with 2 thick slices of white or rye bread and pour enough salty water to cover the bread.
8. Cover container loosely with a plate or plastic wrap. (This is very important: there needs to be space under the cover to contain the fermentation caused by the bread.).
9. Place container in a warm, sunny place.
10. Carefully stir contents once a day, keeping the bread on top.
11. (If your pickle making location is hot and sunny the dill pickles could be ready in 2 - 2 1/2 days. If it isn't very warm, it might take more than 3 days).
12. Taste test.
13. When the pickles are sour enough strain and reserve their liquid.
14. Rinse the pickles in cold water.
15. Fill a clean container with your dill pickles and the reserved liquid. Cover tightly and refrigerate.
16. The pickles could be stored in the fridge for a week.

cucumbers, dill, salt, water, bread, garlic, peppercorn

Taken from www.food.com/recipe/dilly-sun-pickles-181892 (may not work)