1 3medium-sized pickling cukes 4green onions 1Tkosher or sea salt 1Twhey* or another T salt 1lime, juiced 3clovegarlic, peeled and halved 0.5tred pepper flakes Slice the cukes into rounds; leave the skin on if it's thin or a pickling cuke. Chop the green onions, including the green parts. In a wide, flat bowl, mix the cukes and green onions with the other ingredients. Take a meat hammer or other pounder (I use the end of my rolling pin, which is just a thick wooden dowel) and lightly pound the veggies to release some of their juices. Pack everything into the mason jar, including the juice, and pound lightly again. There should be AT LEAST an inch of head space in the jar. Close the lid tightly and leave in a warm (but not too warm) place for two to three days, depending on the temperature. Leave out longer if it's cool, shorter if it's warm. At the end of the fermentation time, transfer to the fridge. The pickles should smell like pickles--sour and mouth-watering! If they smell unappetizing or have any kind of mold or bacteria growing on them, discard them. They will last in the fridge for some months (but rarely do because they get eaten at our house) and if they sit longer than a week they may develop a harmless and rather delightful sparkle. I have yet to have a batch of pickles go bad. Once you've gotten into the habit of making pickles, you can use your pickle juice instead of the whey to get things going. Don't use commercial pickle juice! It won't work.