Lacto-fermented Cucumbers (Pickles)

Lacto-fermented cucumbers are very refreshing and far less acidic than pickles conserved in vinegar – one never grows tired of them. They are traditionally served with meats and sausages.

5-6 Pickling Cucumbers/ 15-20 gherkins
1 tbsp. mustard seeds, optional
2 tbsp. fresh dill, optional
2 cloves garlic, sliced thinly, optional
1 tbsp. grey Atlantic sea salt
1 cup boiling filtered water

1. Wash cucumbers well and place in wide-necked glass jar.
2. Dissolve salt in the boiling water and leave to cool.
3. Place water, garlic and dill in the jar and add more water if necessary to cover the cucumbers.
4. Top of the liquid should be 1 inch below top of jar. Cover tightly and leave at room temperature for about 3 days before putting in the fridge. The pickles should have a ‘fizz.’