Sun Pickles

This is a recipe I have NEVER heard of!  A student of mine told me about it, and I had to share it with all of you!  While I can not endorse it, as you will probably be able to tell by the recipe, it was totally interesting to me.  See what you think!

Sun Pickles

Fill a gallon jar half full of water.  Add 1/4 cup canning salt.  Dissolve.  Add
3-4 grape leaves.  Layer pickling cucumbers and dill tops.  Add two cloves of
garlic and top with a piece of bread.  Cover the top with a gallon plastic bag
and attach it by placing a rubber band around the rim.  Leave in a sunny
location for 3-4 days.  Strain out the leaves, dill tops and garlic.  Place the
pickles in a container with the brine and put into the refrigerator.

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