Over the years we heard many different recipes for pickles but till now there are only two of them we like and use every year. “Summer sour pickles” and “Winter sour pickles” we call them like that cause that’s the time we eat them. So these are recipes for those 2 ways.

SUMMER SOUR PICKLES

Wash medium size pickles, chop the tops of the pickles, and cut them on 4 parts but only till the middle of the pickle. Put them in the jar and add some dill.

Cook salty water ( 1 teaspoon of salt on 1,5 liters of water)
When it boils pour water inside the jar and tap it

Leave the jar in the sun till pickles and water turn white. Normally it takes 2 – 3 days, but if you have temperatures over 38°C (100F ) it takes only one day.Once cooled down they are ready to eat.

WINTER SOUR PICKLES

Wash pickles and fill the jars with them. If you use medium pickles for the jars of 780 ml (0. 21 gals) there should be enough space for 2 rows of pickles.
Between the rows place some dill.

For sour pickles, you should get 2 liters of 3% vinegar. We have 9% in our stores so we get it with 0,5 liters of 9% vinegar and 1,5 liters of water.
In the water and vinegar add 3 tablespoons of sugar and 1 tablespoon of salt.

Cook till it boils and then pour it over the pickles.
Cover the jars and leave them to cool overnight. The next day take a pot and place a kitchen napkin on the bottom and place the jars on top of the napkin. Fill the pot with water but only till 2/3 of the pickle jar.

Place it on the stove and heat it at high temperature till it boils then lower the temperature and cook it for about 30 minutes.
Leave it to cool off in the pot.

This way pickles can last a whole year without spoiling.
This is one jar from last year. Pickles are still good and are done without any additives or preservatives.