Here's the recipe:
So, is the salt concentration high enough for fermentation? Is that all that's happening in the recipe? Is the sun's heat just to speed the fermentation or does it serve another purpose? Any documented major food safety problems that immediately come to mind?
In the spirit of experimentation, I've had a quart jar with fermentation lock outside since noon in the Texas sun. One large cucumber, peeled since not organic, and cut into 1.5" slices; otherwise ingredients as stated. Appears peaceful. Will leave for another day at least (bring in at night to avoid possums/cats/raccoons).