Dill Pickles

Perfect Pickles

Allergy Egg, Fish, Peanuts, Shellfish, Soy, Tree Nuts, Wheat
Dietary Gluten Free, Paleo, Vegan
Meal type Appetizer, Condiment, Side Dish
Misc Child Friendly
By author Sally Fallon
An easy recipe to make fermented vegetables. You could use cabbage, carrots, celery, cucumbers, beets... the possibilities are endless.

Ingredients

  • 4-5 pickling cucumbers
  • 1 tablespoon mustard seeds
  • 2 teaspoons fresh dill sprigs
  • 1 tablespoon sea salt
  • 4 tablespoons whey
  • 1 cup filtered water

Note

An easy recipe to make fermented vegetables. You could use cabbage, carrots, celery, cucumbers, beets... the possibilities are endless.

If you don't have whey you can increase the salt by 1 tablespoon.

Directions

Step 1. Wash cucumbers well and place in a quart-sized wide mouth jar.
Step 2. Combine remaining ingredients and pour it over the cucumbers. Add more water if necessary to cover the cucumbers but leave at least 1 inch of room at the top of the jar.
Step 3. Cover tightly and keep at room temperature for about 3 days before transferring to cold storage.
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