Naturally Fermented Cucumbers (Pickles)
Fresh garlic, peeled
Sea salt (NO table salt!)
optional: mustard seeds
Slice the cucumbers (if large) or leave whole if on the smaller side.
Place cucumbers, fresh sprig of dill, 1 clove of garlic and 1 tbsp. of sea salt into a large mason jar. If you prefer mustard seeds, you can add these at this point too.
Fill mason jar with filtered water, leaving about 1 inch of space at the top of the jar.
Cover the jar and leave at room temperature for 7 days. After a few days you will need to "burp" or release pressure from the jar.
Store pickles in the refrigerator after 7 days.
If you slice your pickles, try adding black leaf tea leaves, grape leaf, oak leaves or horseradish leaves to keep them crunchy.
*Always use organic, local and natural ingredients whenever possible.
Inspired by The Nourishing Traditions Cookbook for Children