7.2.10 The Real Dill
- — 4-5 Kirby cucumbers, or other type of pickling cuke
- — 5 garlic scapes, chopped into 1-2" pieces; or 2-3 whole cloves garlic, peeled
- — 3-5 large sprigs fresh dill
- — 1 tablespoon yellow mustard seeds
- — 1 tablespoon sea salt
- — 4 tablespoons whey (or substitute an additional tablespoon of salt)
- — 1 cup water
Wash the cucumbers. Slice off both ends and discard. For spears, slice them lengthwise. For chips, slice into 1/4"-thick rounds.
Place cucumbers, dill, mustard seeds and garlic scapes or cloves into a quart-sized wide-mouth mason jar. Mix salt and water in a small bowl and pour into the jar. Add additional water, if needed, so that the vegetables are completely covered and the liquid comes to about 1 inch below the top of the jar. Screw the lid on tightly and keep at room temperature for three days. The liquid will become cloudy and a bit fizzy; this is what you want. Now you can store in the fridge or move to your cold cellar.