Recipe from Nourishing Traditions by Sally Fallon:
Makes 1 quart
- 4-5 pickling cucumbers or 15-20 gherkins
- 1 tablespoon mustard seeds
- 2 tablespoons fresh dill, snipped
- 1 tablespoon sea salt
- 4 tablespoons whey (if not available, or for vegan version, add additional tablespoon salt)
- 1 cup filtered water
Wash cucumbers well and place in a quart-sized, wide-mouth mason jar. Combine remaining ingredients and pour over cucumbers, adding more water if necessary to cover the cucumbers. The top of the liquid should be at least 1 inch below the top of the jar. Cover tightly and keep at room temperature for about 3 days before transferring to cold storage.
Added a few garlic cloves to mine because I’m partial to garlic dills.
This fermentation method can apply to the pickling of any kind of vegetable…carrots, celery sticks, onions, beets, etc…Crushed red pepper for heat and/or various combinations of other herbs and spices would be fun to try too.
Quick, easy, no heat, no vinegar, real, small-batch pickles!
Healthful and especially beneficial for aiding proper digestion.
Best of all these are the crunchiest, most delicious pickles, ever!