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These pickles are so easy and fun to make! They are delicious and go great on hamburgers and sandwiches. Lacto-fermented pickles are really good for you too. The lactobacilli bacteria help with digestion, especially when eating meat which is high in uric acid and can cause stones. Consuming lacto-fermented vegetables can also reduce asthma, autoimmune disorders, skin problems and normalizes stomach acidity. This is actually how they used to preserve fruits, vegetables, chutneys, etc.
This is just the beginning of my venture into lacto-fermentation. My next recipe will be sauerkraut. We’ll see how I like that one! I also want to try some salsa. We eat a lot of salsa, so that would be a good one to try. For now, though, here is the dill pickle recipe.
3-5 pickling cucumbers (the ones I got from the store were fairly large, and I only used 3 to fill up my quart jar)
1 tablespoon sea salt
4 tablespoons whey (here is a post that explains how to make whey)
1 clove garlic, chopped into a few pieces
1 tablespoon mustard seed
1 tablespoon dill seed
1 cup filtered water
1 quart canning jar
Wash and slice the cucumbers and place them in the quart jar. Add the salt, whey, garlic, mustard seed, dill seed, and water to the quart jar. Put a lid on it and shake it up to mix the contents well. I had to add a bit more water to make sure the cucumber slices were covered with water. You do want to leave about an inch head space in the jar though.
Tighten the lid on the quart jar and let sit on your kitchen counter for 2 days.
After 2 days, move to your refrigerator for long term storage.
Note: These are so good, they won’t last long. If you have a garden and have access to fresh cucumbers, this is a wonderful way to preserve your cukes…and they are SO good for you! If my garden takes off this year and we get some cucumbers, you know where most of them are going…into this recipe for more pickles!