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.

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Prep Time 15

Cook Time 5

Total Time 20

Servings: 4

Course: Snack

Cuisine: American

Calories: 25

Ingredients Equipment Method Notes

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

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)

Method

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.
Feel free to experiment with different vegetables and spice combinations.
If the brine becomes cloudy, it is normal; this is part of natural fermentation.