For the past few months I have been enjoying these fermented pickles with anything that sounds remotely good. On a hamburger (of course), with meatloaf, on a peanut butter sandwich, etc. They have a bit of a different flavor than dill pickles made with vinegar, but after you are accustomed to them it really grows on you. Plus, if you eat them with a meat it helps in your digestion of said food. I’m always amazed when I have them with a burger because I don’t get that ‘lead in the stomach’ feeling after eating.
I made these back at the end of the summer and they are still tasty, I wasn’t sure how long they would keep (because you store them in the fridge), so I only made four jars worth, but I think this may be the only kind I make this next year. 🙂
Here is the recipe from Nourishing Traditions:
- 4-5 pickling cucumbers or 15-20 gherkins
- 1 Tablespoon mustard seeds
- 2 Tablespoons fresh dill, snipped
- 1 Tablespoon sea salt
- 4 Tablespoons whey (or an additional 1 Tablespoon salt)
- 1 cup filtered water
Wash cucumbers well and place in a quart-sized, wide-mouth mason jar. Combine remaining ingredients and pour over cucumbers, adding more water if necessary to cover the cucumbers. The top of the liquid should be at least 1 inch below the top of the jar. Cover tightly and keep at room temperature for about 3 days before transferring to cold storage.
Variation: Pickled Cucumber Slices
Wash cucumbers well and slice at 1/4 inch intervals. Proceed with recipe. Pickles will be ready for cold storage after about 2 days at room temperature.
Do you have any fermented foods that you make and enjoy?