Easiest Homade Pickles Ever!

I have NEVER liked pickles. Couldn't tell you why, until I started eating fermenting foods. It's the VINEGAR!!!

The only vinegar I have ever been able to like and tolerate is apple cider vinegar - made from (wait for it....) FERMENTED apples.

I decided to give this recipe a try only because we have so many cucumbers, I didn't know what else to do with them.

I absolutely LOVE these pickles. They are so delicious, EASY and full of probiotic health. Think of them as Life in a Jar.  You will never find a pickle recipe as easy as this - or as good. Betcha! And - you can make them from regular cucumbers - don't need pickling cucumbers! Great for your overflow garden produce!

Ingredients 

• 3-4 lbs of cucumbers (small to medium is ideal, but if all you have is large, cut them into spears)

• 5 Tbsp sea salt

• 2-4 Cloves of garlic

• 3 Tbsp whole dill seed

• 2 Tbsp whole cumin seed

• 1 tsp whole mixed peppercorns

• 1/4 to 1/2 tsp red pepper flakes

• 1/2 cup whey

• Purified/filtered water (not chlorinated or distilled)

• A handful of fresh, clean grape leaves, oak leaves, or cherry leaves, raspberry or blackberry leaves work, too. (It's the tannins you want in the leaves that makes them crispy). 

Instructions 

1. Chop cucumbers in half place flat side down on surface and cut into spears.

2. Place cucumbers in 4- 4 quart jars or 1 gallon jar (glass). Place other ingredients in a measuring cup with a spout for easy pouring.

3. Mix all ingredients until well combined.

4. Pour mixture into jars making sure that each jar gets equal amounts of ingredients. (Some of the seed may fall to the bottom).

5. Fill the jars with purified water leaving a 1 1/2 inches of room at the top and making sure veggies are below the water. The veggies will mold if left above the water. (If this happens scrape off the mold or discard veggies and push the others below the water. The mold is harmless and won't hurt anything, but it can ruin the taste of the veggies.)

6. Set at room temperature (70 - 85 degrees) for 2 days and then place in the refrigerator. If your house is cooler than this, it may take extra time. Just taste the pickles each day until they taste the way you want them to. Then put them in the fridge.