Spicy dill pickles

I am currently in California at my parent's house. Baby is down for a nap so it's a perfect time for my mom and I to make some pickles. Pickles are easy and quick to make, but they can turn out delicious or lacking, and everyone likes their pickles slightly different. The trick with pickles is to try out a few recipes and find the flavor, consistency and salt level you like.

This recipe is my mom's and it's a huge hit among everyone who tries them. The peppers are an option for those of us who like a little bite, but if you shy from heat, they can be ommitted.

We used:
17 small cucumbers (sometimes called Persian or Cocktail cucumbers)
1/2 package of dill (about 10 stems)
1 Serrano pepper
2 garlic cloves
Brine (see below)

Cut the very tip of the cucumber off, on the side where the stem grows. This speeds up the pickling process and helps eliminate any bitterness the cucumber may have. Slice the pepper into 4 pieces, seeds included, and slice garlic into thick slices.

Using a clean jar, place all the cucumbers vertically, nice and tight. Any extra cucumbers can be laid on top. Integrate the pepper, garlic and whole dill stems throughout.

Mix up a brine of 3 TBS salt to 1 liter water and mix thoroughly until salt has dissolved.  Pour the brine over the cucumbers ensuring they are completely covered. We leave the jar open to allow air bubbles to escape and to prevent fermentation, so it's important to place a heavy bowl or small plate on top of the cucumbers to keep them submerged. Cucumbers that are exposed to air can pick up bacteria.









Let the jar sit, open, for about three days, making sure the cucumbers are always submerged. After 4 days take a taste. I like my cucumbers crispy and lightly pickled, so 4 days are perfect. If you like a stronger pickle, give it a couple more days. Once the desired pickle is achieved, close the jar and stick them in the fridge, where they will keep for up to a month. Enjoy!