One of the things I love summer for is the food that comes with it - pickles in the sun are just the right announcement of summer. We usually have scrambled eggs with the first cucumbers from the garden, which goes well with these quick pickles from the sun.

You just need a sunny day and you can put the jar by the window, on the balcony, in the garden or on a staircase, it doesn't matter. You can find the dill flowers when the dill is still young, but also when it has already sown. If you don't have your own garden, look for it at a local market, maybe your grandmother has a piece just for this purpose.
This recipe also reminds me of my childhood and summer holidays when you could see jars full of cucumbers in the windows.

Ingredients:

1 jar of approx. 33 fl oz (1l)

3-4 small fresh cucumbers (or as many as will fit in the jar)

Fill 6 fl oz cup 4/5 with water and 1/5 with alcoholic vinegar - or rice vinegar as a substitute. 

1 teaspoon of salt

1 teaspoon of sugar

1 fresh dill flower or a few leaves to taste

Preparation:

1. Wash the jar and the lid well and wash the cucumbers.
2. Cut the cucumbers in half lengthways, or into quarters if they are larger, but don't cut all the way through - you want them to stay together at one end.
Stack them lengthwise in the jar, as many as you can fit.
Mix the water, vinegar, salt and sugar together.
Pour the liquid into the jar with the cucumbers.
Put a flower or dill leaves on top.
Cover the jar with a lid and place the cucumbers in direct sunlight.
They need one to two days in the sun, depending on the strength of the sun. When they become a little brighter, they are ready.