My mom's pickles are my first bite in every family dinner. They're crunchy, fresh, and stimulate my appetite as a starter, not to mention they can satisfy guests with a variety of dietary restrictions, like in our family! Plus, their ingredients can be found in nearly any kitchen. You should give it a try!

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• Small cucumbers20 (enough to fill the jar)
• Garlic4 cloves
• Hot green pepper1 small
• Salt20 grams
• Vinegar50 milliliters
• Washed dillHalf a bunch
• A glass jar with a lid, having a capacity of 850-900 ml. Grandma uses a Jacobs coffee jar (880 ml)

1. Optional (grandma never does it): curate the jar by filling a large pot with enough water to cover the jar, bring the water to boil, then carefully submerge the jar and lid in the boiling water for about 10 minutes. Remove them with clean tongs, and let them dry completely on a clean towel before use. This method eliminates bacteria and ensures the jar is prepared for safe fermentation. You’d probably finish the pickles before the bacteria will get any!
2. Fill the jar with small cucumbers.
3. Add garlic cloves and the hot, green pepper.
4. Pour in the vinegar. If using a Jacob’s Coffee, then pour directly to the lower level of the jar with the cucumbers inside (grandma doesn’t use a scale); see the lower level of the jar marked in black sharpie in the Image Gallery included in the online version of this Food Story (link in QR-code below).
5. Dissolve salt in 100 ml of boiling water, then add an equal amount of room temperature water. Pour in the water to the jar.
6. Place the dill on top and close the jar tightly. Fill with water up to 0.5 centimeters from the top and close the lid.
7. Shake the jar well.
8. After a few days (around 5 days in room temperature), when the water becomes cloudy, move the jar to the refrigerator.

My mom's pickles are my first bite in every family dinner. They're crunchy, fresh, and stimulate my appetite as a starter, not to mention they can satisfy guests with a variety of dietary restrictions, like in our family! Plus, their ingredients can be found in nearly any kitchen. You should give it a try!

X1

Convert unitsUnits

• Small cucumbers20 (enough to fill the jar)
• Garlic4 cloves
• Hot green pepper1 small
• Salt20 grams
• Vinegar50 milliliters
• Washed dillHalf a bunch
• A glass jar with a lid, having a capacity of 850-900 ml. Grandma uses a Jacobs coffee jar (880 ml)

1. Optional (grandma never does it): curate the jar by filling a large pot with enough water to cover the jar, bring the water to boil, then carefully submerge the jar and lid in the boiling water for about 10 minutes. Remove them with clean tongs, and let them dry completely on a clean towel before use. This method eliminates bacteria and ensures the jar is prepared for safe fermentation. You’d probably finish the pickles before the bacteria will get any!
2. Fill the jar with small cucumbers.
3. Add garlic cloves and the hot, green pepper.
4. Pour in the vinegar. If using a Jacob’s Coffee, then pour directly to the lower level of the jar with the cucumbers inside (grandma doesn’t use a scale); see the lower level of the jar marked in black sharpie in the Image Gallery included in the online version of this Food Story (link in QR-code below).
5. Dissolve salt in 100 ml of boiling water, then add an equal amount of room temperature water. Pour in the water to the jar.
6. Place the dill on top and close the jar tightly. Fill with water up to 0.5 centimeters from the top and close the lid.
7. Shake the jar well.
8. After a few days (around 5 days in room temperature), when the water becomes cloudy, move the jar to the refrigerator.