0 1Twhey (see Yogurt Cheese recipe) or another T of salt 1Tkosher salt (PLEASE use kosher or sea salt, it does make a difference) 4green onions 3medium sized pickling cucumbers 0A wide-mouth quart mason jar with a lid (doesn't have to be canning-safe lid, and old pickle jars work great) 0Juice of 1 lime 3clovegarlic, peeled and halved (optional) 1tspred pepper flakes (optional) 1Twhey (see Yogurt Cheese recipe) or another T of salt 1Tkosher salt (PLEASE use kosher or sea salt, it does make a difference) 4green onions 3medium sized pickling cucumbers 0A wide-mouth quart mason jar with a lid (doesn't have to be canning-safe lid, and old pickle jars work great) 0Juice of 1 lime 3clovegarlic, peeled and halved (optional) 1tspred pepper flakes (optional) 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.