Thursday, July 25, 2013

Pickled Cucumbers

Makes 1 quart 
4-5 pickling cucumbers
1 Tbsp mustard seeds
2 Tbsp fresh dill, snipped
1 Tbsp sea salt
4 Tbsp whey, or an additional 1 Tbsp sea 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 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.
From "Nourishing Traditions" by Sally Fallon, page 97. 

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