Pickled Cucumbers

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This recipe is from Sally Fallon Morell’s Nourishing Traditions p. 97. This recipe is being published during the fifth month of the year, when we are focused on the fifth of our 11 Wise Traditions Dietary Principles, which is to include fermented food and beverages in your diet. This recipe is made by lacto-fermentation.

The following recipe makes 1 quart:

Ingredients

• 4-5 pickling cucumbers or 15-20 gherkins
• 1 tablespoon mustard seeds
• 2 tablespoons fresh dill, snipped
• 1 tablespoon sea salt
• 4 tablespoons [homemade] whey. If not available, use an additional 1 tablespoon salt.
• 1 cup filtered water
  

Instructions

1. Wash cucumbers well and place in a quart-sized, wide-mouth mason jar.
2. Combine remaining ingredients and pour over cucumbers, adding more water if necessary to cover the cucumbers.
3. The top of the liquid should be at least 1 inch below the top of the jar.
4. Cover tightly and keep at room temperature for about 3 days before transferring to cold storage.

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