This is my new-and-improved version, and is really good! Not too salty, crisp and tasty, with the probiotic benefits of naturally fermented vegetables. Based on recipe from Nourishing Traditions by Sally Fallon.
Ingredients: (to fill a quart Agee jar)
Sufficient sliced cucumber (can also be made with whole pickling cucumbers or gherkins)
1 TBSP mustard seeds
2 TBSP fresh dill OR 1/2 TBSP dill seed OR 1/2 TBSP dried dill tips
2 TBSP non-iodised sea salt (OR 1 TBSP salt and 4 TBSP whey if available)
1 cup filtered water plus more to top up
Sufficient sliced cucumber (can also be made with whole pickling cucumbers or gherkins)
1 TBSP mustard seeds
2 TBSP fresh dill OR 1/2 TBSP dill seed OR 1/2 TBSP dried dill tips
2 TBSP non-iodised sea salt (OR 1 TBSP salt and 4 TBSP whey if available)
1 cup filtered water plus more to top up
Method:
Wash cucumber and slice into 1/4 inch slices. Pack into 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 an inch below the rim. Add something to weight down the slices - I put a silicone muffin cup in the top of each jar. Cover tightly, set into something to catch any overflow and keep at room temperature for 2 days. Refrigerate and enjoy.
Note: if using whole pickling cucumbers/gherkins, keep at room temp for 3 days.
Wash cucumber and slice into 1/4 inch slices. Pack into 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 an inch below the rim. Add something to weight down the slices - I put a silicone muffin cup in the top of each jar. Cover tightly, set into something to catch any overflow and keep at room temperature for 2 days. Refrigerate and enjoy.
Note: if using whole pickling cucumbers/gherkins, keep at room temp for 3 days.
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