Pickled Cucumbers

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

Yield: 1 quart

Ingredients:

• 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)

Preparation:

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.