Dilly Sun Pickles

Directions

1. 1
   Scrub cukes well.
2. 2
   Cut off both ends of cukes and vertically score their skin on opposite sides.
3. 3
   Place cukes in a glass or a high quality plastic container.
4. 4
   Place sprigs of dill on top of each layer of cukes. This is the time to add the optional few peppercorns and/or cloves of garlic.
5. 5
   Boil enough water to fill container.
6. 6
   Add 1 level tbs. salt per 2 cups of water.
7. 7
   Top with 2 thick slices of white or rye bread and pour enough salty water to cover the bread.
8. 8
   Cover container loosely with a plate or plastic wrap. (This is very important: there needs to be space under the cover to contain the fermentation caused by the bread.).
9. 9
   Place container in a warm, sunny place.
10. 10
    Carefully stir contents once a day, keeping the bread on top.
11. 11
    (If your pickle making location is hot and sunny the dill pickles could be ready in 2 - 2 1/2 days. If it isn't very warm, it might take more than 3 days).
12. 12
    Taste test.
13. 13
    When the pickles are sour enough strain and reserve their liquid.
14. 14
    Rinse the pickles in cold water.
15. 15
    Fill a clean container with your dill pickles and the reserved liquid. Cover tightly and refrigerate.
16. 16
    The pickles could be stored in the fridge for a week.