Sun Pickles

I got another double share this week from my CSA. That means I've got a ton of vegetables to use up in a short amount of time. So I scoured the internet tubes for an easy pickle recipe that could be completed during one baby nap. I found a recipe that uses the power of the sun rather than hours on a stove top and I tweaked it to my taste and what was in my pantry. I opened the jars for a taste test last night after they had been sunning for only two days. The pickles were already pretty tasty.  With confidence, I bring you:

Sun(ya) Pickles

pint size mason jars with lids (old food jars work well too)
4 cups water
2 cups white vinegar
1/8 cup sea salt
1 teaspoon dill
1 tablespoon garlic powder
1 tablespoon seasoned salt
1 tablespoon celery salt
6-10 cloves of garlic, sliced thin
10-15 medium sized cucumbers, quartered lengthwise
2-3 jalapeno peppers, optional

Scrub cucumbers and peppers and rinse thoroughly. Place vinegar, water and sea salt in saucepan and bring it to a boil. Meanwhile, quarter the cucumbers and cut up the peppers and garlic. Add half of the dill, garlic powder, seasoned salt, celery salt and garlic to the jars. Pack the pickles and peppers into the jars. Then top with the other half the spices and garlic.

Once brine comes to a boil, remove from stove and pour over the cucumbers until the jar is full. Top with lid and shake. Place full jars outside in the sun for 3 days, turning a couple times a day. After 3 days of sun, put pickles in refrigerator. Pickles will stay fresh for up to 1 year.