Homemade Pickles (Lacto Fermented, Probiotic

• Produce

  • 1 tbsp Dill, dried
  • 2 Garlic cloves
  • 8 Pickling cucumbers, whole

• Baking & Spices

  • 1 tbsp Salt

• Dairy

  • 1/4 cup Whey made from separated raw milk or yogurt

• Tools & Equipment

  • 1 Mason jar with a lid, large

• Other

  • a cloth kitchen towel and a string or rubber band

Found on realfoodfamily.com

Description

Ingredients

• 8-10 whole pickling cucumbers, stems cut off
• *You can also cut the cucumbers into round slices, spears, halves, or any other shape
• 1/4 cup whey made from separated raw milk or yogurt (learn more about making whey here)
• 1 tablespoon dried dill
• 2 garlic cloves, finely chopped
• 1 tablespoon salt
• You will also need:
• 1 large mason jar with a lid, like one of these
• a cloth kitchen towel and a string or rubber band

Directions

• Place the cucumbers in a jar with the whey, dill, garlic and salt. Add enough water to cover the cucumbers, leaving a little bubble room at the top of the jar. Cover with a cloth and tie with a string or rubber band to keep pests out of the jar. Let the pickles stand at room temperature for 3-4 days until a pleasantly sour aroma develops. Transfer to the refrigerator and enjoy eating them plain or adding them to other recipes.
• *Small bubbles or an effervescence may be present. If a small amount of white spots or a film develop, simply remove with a spoon. These are bonds of harmless spores that have formed. A lacto-fermentation that has gone wrong will have a putrid small and be intolerable to consider eating.