Sun Pickles

• ½ t Alum
• 1 Pint White Vinegar
• 1 T Pickling Spice
• 3 Hot Peppers
• 6 Dill Heads
• ½ Cup Kosher Salt
• 1 ½ Quarts of Water
• 4 Cloves of Garlic
• 2 Slices of Rye Bread
• Small cucumbers (enough to fill the jug)
Combine all ingredients in Large Jug/Bottle and place rye bread on top and seal with lid. I like to use aluminum foil. Leave in sun for exactly 3 days. Do not exceed 3 days.