Lacto-Fermented Pickles
4 or 5 pickling cucumbers
1 tablespoon mustard seeds
2 tablespoons fresh dill, snipped
1 tablespoon sea salt
¼ cup whey (if you don't have whey use another tablespoon of salt)
1 cup filtered or bottled water
Wash your cucumbers well and slice them about ¼-inch thick. Place in clean sterilized quart-sized, Mason jar.
Combine remaining ingredients and pour over the cucumbers to 1 inch below the top of the jar. If needed you can add more water to cover the cucumbers.
Cover tightly.
Label the jar with the date. Keep it at room temperature for about two days before transferring to the refrigerator. It will be ready after few weeks' aging.
They will keep at least six months in refrigerator. If it smells rotten, it has gone bad throw it away!
This will work with most veggies!
