Pickled Cucumbers

Pickled Cucumbers

From Beth Ingham’s, Noonday Farm in Winchendon, workshop on Simple Lactofermentation 9/8/2012.

Yield: 1 quart


  • 4-5 pickling cucumbers
  • 1 T. mustard seeds
  • 2 T. fresh dill, finely snipped
  • 1 T. sea salt
  • 4 T. whey (drain from plain, whole milk yogurt with active cultures)
  • 1 or more cups filtered water (no chlorine or fluoride)


  1. Disolve salt in water. Place cucumbers in jar with spices and cover with brined water.
  2. Let sit for 3 days then move to 40-50 degree basement or refrigerator. It will keep for at least a year.