Sun Pickles - cooking recipe

Ingredients

9 c. water
1 c. white vinegar
3/4 c. pickling salt
2 heads dill or 3 or 4 small heads
4 to 5 cloves garlic
1 red pepper or 1/2 to 3/4 tsp. crushed

Preparation

Rinse a 1 gallon jar with boiling water.
Layer pickles, dill and garlic in jar
and pack tightly.
Mix water, vinegar and salt and pour over pickles (cold).
Seal tightly.
Place in a sunny spot, turning jar over once a day.
After 8 days, check and see if there is any white spots in pickles; if so, leave in sun until spots disappear.
Refrigerate and eat.
Holds 6 to 8 weeks.