In a Pickle

I have no idea how I managed to go so long in life without making pickles. I guess since I’ve never really been a fan of eating them, making them was pretty far down the list. I’m just not thrilled with the super-sour limp vinegar types I’ve had. But, an abundance of small, bumpy cucumbers came my way via my CSA box last week and I just had to give it a shot.

I knew my family probably wouldn’t eat them whole, but in slices they stood the chance of being added to a sandwich at least. Hubby had a couple on his ham sandwich today and agreed they were a nice addition.

Dill seemed a sensible flavoring. The instructions were almost ridiculously easy. The result, stunning. They are savory without being torturously tart, crisp and tasty. Best of all, because they are made with whey, they are a raw and probiotic food. This is just a “baby step” recipe, there’s nothing fancy here, so if you’re tempted to try pickles, here’s a great start:

Mild Dill Pickle Slices

5 pickling cucumbers
3 stems fresh dill
1 tablespoon sea salt
4 tablespoons whey
1 cup water

Wash and slice the cucumbers to your liking. Place in a clean quart-sized wide-mouth jar. Cut the frilly ends off the dill stems and discard the stems. Add the frills, the salt and whey to the jar and shake. Push down on the cucumbers a little (I use a meat hammer for this) and add water until the liquid is higher than the level of the cucumbers. Be sure the liquid is still at least an inch lower than the top of the jar. Label the jar and leave it on the counter for two days, then refrigerate. Larger slices like spears may take three days.

This post is part of Fight Back Fridays, hosted by Food Renegade.