- 4–5 cucumbers, preferably unwaxed
- 1 T fresh whey
- 4 tsp sea salt
- 1 tsp mustard seeds
- 1–2 T fresh dill
- clean water
Cut the cucumbers into spears by quartering lengthwise. In a clean jar, pack the cucumbers with the dill, leaving an inch of headspace at the top of the jar.
Spoon the whey, sea salt, and mustard seeds over the cucumbers. Pour water over the cucumbers until it fills the jar with a half-inch to spare at the top. Screw on the lid tightly and gently shake to combine the salt and the water.
Leave your pickles at room temperature for 3–5 days, tasting periodically until your brine and pickles taste just as you’d like them. When your pickles are ready, stop the fermentation process by putting the jar in the fridge.
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