Lynn's Favorite Fermented Pickles

Summary

Yield0
Prep Time15 minutes
RecipesCanning and Preserving

Description

Ingredients

  • 1T whey (see Yogurt Cheese recipe) or another T of salt
  • 1T kosher salt (PLEASE use kosher or sea salt, it does make a difference)
  • 4 green onions
  • 3 medium sized pickling cucumbers
  • A wide-mouth quart mason jar with a lid (doesn't have to be canning-safe lid, and old pickle jars work great)
  • Juice of 1 lime
  • 3clove garlic, peeled and halved (optional)
  • 1tsp red pepper flakes (optional)
  • 1T whey (see Yogurt Cheese recipe) or another T of salt
  • 1T kosher salt (PLEASE use kosher or sea salt, it does make a difference)
  • 4 green onions
  • 3 medium sized pickling cucumbers
  • A wide-mouth quart mason jar with a lid (doesn't have to be canning-safe lid, and old pickle jars work great)
  • Juice of 1 lime
  • 3clove garlic, peeled and halved (optional)
  • 1tsp red pepper flakes (optional)

Instructions

Slice the cucumber--or leave them whole. Chop the green onions. Toss in a bowl with the salt, lime juice, garlic, whey and pepper flakes. Pack in the mason jar, screw the lid on loosely. Leave on the counter at room temperature for at least two days and then put in the bottom of the fridge for at least two days more. Eat! Enjoy!

If your pickles get mushy, leave out the whey next time and/or add fresh whole grape leaves. The grape leaves firm up the pickles and also make terrific dolmas wrappers.

Notes

These are not canned-type pickles; these are fermented on the counter for a few days like kimchi, then put in the fridge or another cool spot. They are super super delicious and extremely good for you! You should eat something fermented with every meal; very good for the digestion. As with any preservation process, you should wash your utensils, hands and jars very well before using, but unlike canning you don't need to sterilize jars in this case. (You can if you want and are cautious, but I don't.)