So I'm not sure when I became obsessed with pickles. I think it started a a year or so ago. For some reason I decided to make kimchi which led me to the whole idea of fermenting my own vegetables. This is my first attempt at actual "kosher" dill pickles; mason jar fermented, no vinegar, no sugar. I also got a batch of sauerkraut going. Could not have been easier. Cut, salt, smash, jar. Let's hope I don't give myself botulism.