Lindsay Wilson brought so many yummy fermentation recipes to her class at the Fall Conference 2014. We're going to post them here in a series, so come back and look for more! Our fourth installment: Pickles!
“Health and homeostasis require the humans coexist with microorganisms.” ~ Sandor Katz
Makes about a quart
4-5 cucumbers (small/medium-sized)
2-3 cloves of garlic
2 Tbsp fresh dill or 1 Tbsp dill seeds
1 Tbsp sea salt
1-2 cups of spring/filtered water (or more if needed)
4 Tbsp whey
couple grape or oak leaves
If you don’t have whey, use one more tbsp of sea salt. I definitely prefer whey when I make my ferments, though.
Place the leaves (tannins in the leaves keep the pickles nice and crisp), garlic, and dill into the jar.
Pack the jar snug with quartered cucumbers (or smaller sections).