# Dumb home canning question

**URL:** https://boards.straightdope.com/t/dumb-home-canning-question/353608
**Category:** Factual Questions
**Created:** [April 21, 2006, 1:34pm UTC](https://boards.straightdope.com/t/dumb-home-canning-question/353608 "2006-04-21T13:34:27Z")
**Posts on this page:** 1
**Showing post:** 12

<div class="post-metadata">

### Author: ![pulykamell](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/pulykamell/32/3166_2.png) [@pulykamell](https://boards.straightdope.com/u/pulykamell)
#### Post date: [April 22, 2006, 1:35am UTC](https://boards.straightdope.com/t/dumb-home-canning-question/353608/12 "2006-04-22T01:35:54Z")

</div>

> [@Zsofia](#):
>
> Okay, thanks - I guess it just takes forever to boil. Now, another question - some pickle recipes tell you to wait six weeks or so before you try them, so they get properly pickled I guess. They don’t all say that. Should you always wait anyway for pickles? And how long?

My favorite pickles are the naturally fermented kind that are made in the sun. They do this throughout Eastern Europe, Central Asia, and I suspect many other places. They have a very nice lactic rather than acetic flavor, and can be enjoyed in as little as three days. You don’t have to can them, or anything. I just put them in a giant 1 gallon jar, and place them out in the sun for 2 or 3 days.

Do a Google search on “sun pickles” or [look at this recipe.](http://homepage.interaccess.com/~june4/dillsunpickles.html)

---

_[View the full topic](https://boards.straightdope.com/t/dumb-home-canning-question/353608)._