Pickled Cucumbers
Simple, tangy, and naturally probiotic-rich fermented pickles.
Ingredients
- 3 cucumbers
- 6 cloves garlic
- 1 Tbsp. fresh dill (or pickling spices)
- 1 Tbsp. sea salt
- 4 Tbsp. whey (or an extra 1 Tbsp. salt)
- 1 cup filtered water (plus lemon/lime juice, optional)
Instructions
- Prep: Wash and slice cucumbers into 1/4-inch rounds. Place in a wide-mouth mason jar.
- Combine: Combine remaining ingredients (garlic, dill, salt, whey/salt, water, lemon/lime juice) and pour over the cucumbers.
- Fill: Top off with liquid to 1 inch below the top of the jar.
- Ferment: Cover loosely with a plastic lid. Keep at room temperature for 2-3 days.
- Store: Tighten the lid and transfer to the refrigerator. Enjoy!