Lacto-Fermented Spicy Dill Pickled Cucumber

Clean a 1 quart jar. Put the head of dill in the bottom along with the garlic clove, jalapeno pepper, and mustard seeds. Then layer the sliced cucumbers in the jar leaving 1 inch at the top of the jar. Mix the salt, whey, and water. Pour over cucumbers again leaving an inch at the top of the jar. Cover with the ball jar lid. Set it on the counter for 2 days. Then  store in the refigerator.

These pickles are tangy. The fresher the cucumbers the better. If you can pick them from the garden and pickle them that day, it will be crispier depending on the moisture content.

...be a joyful mother of children.

Psalm 113:9

 

 

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