Donna’s Dill Pickles
- 1 packet Cutting Edge Cultures – or ½ cup kefir whey
- 1 cup Water, spring or filtered with minerals – to mix starter culture
- 3-4 pounds pickling cucumbers – 3- to 5-inch is ideal, but if all you have is large cucumbers, cut them into spears
- 6 tablespoons Celtic Sea Salt
- 2 cloves garlic – peeled and chopped
- 3 tablespoons whole dill seed
- 2 tablespoons whole coriander seed
- 1 teaspoon whole mixed peppercorns
- 1 teaspoon juniper berries – Optional
- ½ teaspoon red pepper flakes
- 1 teaspoon dill weed
- filtered or spring water with minerals
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- If using the starter culture, stir together the culture and water. Let the mixture sit while you prepare the ingredients—around 10 minutes. If using kefir whey, add it when the recipe calls for culture.
- If you’re wanting spears, chop cucumbers in half. Place flat side down and cut into spears. You can also use whole little cukes made for pickling.
- Mix all seasonings and spices in a bowl with a spout for easy pouring.
- Place cucumbers in jars. (Some of the seeds fall to the bottom.)
- Add seasonings and spices and Cutting Edge Cultures (or kefir whey) to jars evenly. Cover with water, leaving an inch or two at the top.
- Seal the containers and let them sit on your kitchen counter, out of direct sunlight, for three days. After three days, place the container in the refrigerator.
- Check the vegetables every day to make sure they are fully submerged in the water. If they have risen above the water, simply push them down so they are fully covered by the water. If any white spots formed because the veggies rose above the water, do not worry. Remember, this isn’t harmful. Just scoop out the vegetables that have the white spots on them and push the rest back under the water.