When Carrisa and I ended up with a bumper crop of cucumbers this summer we made dill pickles. We used Sally Fallon's recipe as our guide. The results were simply wonderful.
Lacto-Fermented Pickled Cucumbers
4 - 5 cucumbers
1 T. mustard seed
2 T. fresh dill, snipped
1 T. sea salt
4 T. whey
1 c. filtered water
Wash and scrub cucumbers. Slice into quarters and pack into a wide-mouth mason jar. Combine remaining ingredients and pour over cucumbers. Make sure cucumbers are covered with brine. Add more water or brine if necessary. 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. Store in the fridge.
 |
| Lacto-Fermented Dill Pickle |
No comments:
Post a Comment