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" 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.