3-5 pickling cucumbers (the ones I got from the store were fairly large, and I only used 3 to fill up my quart jar)
1 tablespoon sea salt
4 tablespoons whey (here is a post that explains how to make whey)
1 clove garlic, chopped into a few pieces
1 tablespoon mustard seed
1 tablespoon dill seed
1 cup filtered water
1 quart canning jar
1 tablespoon sea salt
4 tablespoons whey (here is a post that explains how to make whey)
1 clove garlic, chopped into a few pieces
1 tablespoon mustard seed
1 tablespoon dill seed
1 cup filtered water
1 quart canning jar
Wash and slice the cucumbers and place them in the quart jar. Add the salt, whey, garlic, mustard seed, dill seed, and water to the quart jar. Put a lid on it and shake it up to mix the contents well. I had to add a bit more water to make sure the cucumber slices were covered with water. You do want to leave about an inch head space in the jar though.
Tighten the lid on the quart jar and let sit on your kitchen counter for 2 days.
After 2 days, move to your refrigerator for long term storage.
Oh! We made these and they are so delicious! Amazing! Not hard at all to make and so very good for you. I think I need to make some more!
Love Always,
Mommy
