All these recipes, the pickles, the cream cheese, the yogurt are from Nourishing Traditions, which if you’re interested in this stuff you really need to buy. It’s an awesome reference.
I finally got by the health food store to buy real moist light grey sea salt this weekend. We keep it in a jar.
Salt and dill for the pickles. A tablespoon of salt, 2 tablespoons of dill, 2 tablespoons of whey
Cucumbers cut into spears. They’re not specific pickling cucumbers, they’re the only organic cucumbers that Walmart had. And whey in the background from the still-dripping cream cheese.
All mixed up with filtered water.
We want a tight seal so the fermentation can be done anaerobically (without air). The white plastic lids don’t hold tight enough, I don’t think. And allow to rest for 4 days before transferring to the fridge.