A family favorite is Dill pickles made in the summer sun. Nothing could be easier to make or tastier to eat. All that is needed is a secure place in the sunshine where your bottles of sun pickles can sit unmolested by little children who can't wait for the pickles to be sun cooked. The usual method was to collect the pickles every day fresh off of the vine. This way you could have a fresh bottle going every other day. We ate a lot of pickles. It takes a few days for the pickles to cook. After they are done, the bottle is stored in the refridgerator. Cold, crunchy, dilly. We kids would eat them like a pop-sickle. The envy of all the neighbor hood kids.

Regards, June Meyer.

• Pickles, not cucumbers
• Hot boiling water
• Clean jars or bottles

Per each quart bottle

• 1 tsp. sugar
• 1 1/2 Tbls. salt
• 1 1/2 shot glass of vinegar, about 2 1/2 Tbls.
• 1 seed head and stem of dill
• Boiling water to cover pickles

Wash pickles, and split the pickle down the middle with a knive so the brine can flow through.
Pack pickles in clean jars or bottles.
Place into bottles the sugar, salt, vinegar, and the dill weed.
Pour boiling water over the pickles to cover.
Stir to mix up the brine, and cover with a loose lid or plate and set bottle where the sun will shine on it for several hours a day.

At first the pickles will be bright green, but in one or two days days more or less depending on the amount of sun, the pickles will absorb the brine and have the usual pickle look. The brine will change also. When you remove a pickle always use a clean fork. Otherwise you will contaminate the brine and spoil the pickle. Never use your fingers unless you are going to finish the whole bottle in one orgy of pickle eating. Store in the refridgerator.

Note: Take the pickle bottles in at night. Raccoons have been know to raid the bottle.