What are benefits of hot-sun in pickling?

Hot sun is an economical and effective way to dry sterilize and pasteurize pickles

Sterilization by ultra-violet rays

The ultra-violet rays c-band in the sun-light kills bacteria viruses fungi and mold on the surface. UV-C rays basically sterilize the pickle. E Coli is destroyed.

During winter, ultra-violet rays in North America and Canada can not do the job effectively.

One can invest in buying special light sources available to this end but not necessary. During the entire pickling process, one needs to be just careful of contamination and using sterilized utensils

Drying

After initial washing and rinsing the exemplar, it is continuously dried in hot-sun till the end of aging when ready to eat. High acid and low moisture are key to prevent spoilage.

At a given amount of acid, the availability of water to microbial, enzymatic, or chemical activity determines the rate of deterioration of pickle. Lower the water content, higher the ability to inhibit food spoilage microorganisms.

Low temperature pasteurization

During hot-sun, the exemplar temperature can reach over 145º F and start killing many pathogens. However, the temperature still stays under 185º F  Temperature over 185º F will start breaking down pectin and make the exemplar soft.

Low temperature pasteurization refers to a temperature between 145º F and 185º F where the bacteria is killed, without effecting pectin cell-walls.