Food tips with Chef Jana.

Classic homemade sweet and sour pickles: Still - and always - in the homemade comfort food vibe, I have decided to bring to you guys this easy pantry item largely present in the households worldwide... Cucumber pickles! :) Pickling is an ancient method of preservation which involves fermentation and dates from way back then, but during the time of war - where times were tough and food was scarce and rationed - pickles were vastly consumed again, mainly because pickles are very easy to make, requiring only a few ingredients and they have the advantage of lasting for a long time due to the aforementioned preservation method. Well, this easy food is undoubtedly one of my favorite little nibbles, goes well with almost anything but I really love it with a good sourdough bread and organic butter... plain, simple and extraordinarily delicious. I hope you guys enjoy it!!

Enough chitchat! Here is the recipe!


• 2 cucumbers
• 1 cup of KOSHER salt
• 3 tbsp of yellow mustard seeds
• 1 tbsp of whole black peppercorns
• 1/3 of cup of sugar
• 3 tbsp of Dried or fresh dill
• 1 tsp of turmeric
• 2 cloves of garlic, sliced
• 1/2 cup of finely sliced onions
• 1/3 of a cup of finely sliced red bell pepper or chili pepper (no seeds)
• 1 1/2 cups of white vinegar or apple vinegar
• 2 cups of water


  • 1.
    Wash the cucumbers and cut them into half centimeter circles, cut the red peppers into thin slices then small ribbons
  • 2.
    Cut the garlic cloves into slices, not so thin otherwise, they will break finely slide the onions into half moon shapes
  • 3.
    Add all the ingredients you've just chopped into a bowl then sprinkle with salt, cover it and put it in your fridge for minimum 2 hours, maximum 5 hours, stirring the mixture occasionally so the salt covers all the vegetables
  • 4.
    After this step is completed, discard the water present in the bowl, then rinse the vegetables THOROUGHLY, IT WILL BE ABOUT 7 MINUTES UNDER THE RUNNING WATER.
  • 5.
    Add the vegetables to a pot along with the rest of the ingredients, turn on the heat to medium and as soon you see the simmering bubbles forming in your pickles broth, you turn the heat off, add it to a clean and sterilized container, let it cool down on your counter than put it in the fridge.
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