Sun Pickles

1. 1

   In a gallon glass jar, put 1 slice bread.

2. 2

   Add cucumbers which have been sliced longways, 8 ways, leaving ends attached.

3. 3

   Add dill, garlic, sliced onions and 3 to 4 tablespoons pickling salt. Fill jar with cold water; cover with cloth and set in sun for 4 to 5 days.

4. 4

   Store in refrigerator.

5. 5

   Use in 3 or 4 weeks.

6. 6

   Do not put lid on tight, just drop on, as the brine is still working!

No additional tips available.