How to Make Southern Sun Pickles - Easy Crunchy Pickles Recipe
Here at Southern Hogspitality, we believe the best recipes aren’t just made — they’re passed down, perfected, and packed with memories.
I’ve been making pickles for over 20 years. I’ve tried it all: spice packets, bread & butters, grape leaf fermenting, refrigerator pickles, vinegar brines — you name it. But y’all, these right here? These are the crunchiest, easiest, and most downright delicious pickles you’ll ever make. Every bite takes me back to my grandma’s kitchen, where the dill was fresh, the cucumbers were crisp, and the sun did half the work.
Now it’s your turn to carry on the tradition.
What You’ll Need
Fresh dill (heads & stems)
Garlic cloves (optional — but we highly recommend)
Cucumbers — washed, scrubbed, and picked early if you can
1 cup white vinegar
1/2 cup salt (a little more if you like a bold pickle)
Homestead Tip: If you grow your own, you’re already ahead. If not, grab cucumbers picked as fresh as possible. That’s the real secret to crispy pickles.
Crunch Homemade Pickles
How to Make ’Em
Grab yourself a gallon glass jar with a tight-fitting lid.
Lay down a hearty layer of dill at the bottom.
Add a layer of cucumbers. Slip in some garlic cloves if you like a little extra kick.
Keep layering dill and cukes until you reach the top. Finish with a flourish of dill.
Pour in the vinegar and salt. Then fill the rest of the jar with cold tap water.
Seal it up good and tight. (We like to add a square of wax paper or plastic wrap under the lid — just like Grandma did.)
Give the jar a few solid shakes to get that salt working.
Place the jar outside in a sunny spot for four days. Don’t forget to mark your calendar!
Turn the jar a little each day so every side catches that good ol’ sunshine. If you’ve got cloudy or rainy days, give it an extra day out there.
After four days, bring ’em in, chill ’em down, and enjoy. They’ll stay crisp and tangy for six months or more.
Homesteader’s Pro Tips
Want to kick things up? Toss in some green or red pepper slices for a pop of color and flavor.
When you’re scrubbing cucumbers, sort them by size. It’ll make filling the jar quicker — and it’ll look pretty, too.
These Simple Sun Pickles are more than a recipe. They’re a slice of Southern tradition, a little sunshine, and a whole lot of love sealed in a jar.
So grab those cukes, gather some dill, and let’s get to pickling — the Southern Hogspitality way.
