Pickled Cucumbers Recipe

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

1. Prep: Wash and slice cucumbers into 1/4-inch rounds. Place in a wide-mouth mason jar.
2. Combine: Combine remaining ingredients (garlic, dill, salt, whey/salt, water, lemon/lime juice) and pour over the cucumbers.
3. Fill: Top off with liquid to 1 inch below the top of the jar.
4. Ferment: Cover loosely with a plastic lid. Keep at room temperature for 2-3 days.
5. Store: Tighten the lid and transfer to the refrigerator. Enjoy!