At Wylder Space, there are a handful of items we make weekly and that go onto all of our menu’s. Pickled vegetables are on that list. They’re delicious, crunchy, bright and bold in flavor.<br /> Pickled Vegetables<br /> This recipe is from Nourishing Traditions by Sally Fallon Recipe Notes: For good old fashioned pickle slices simply cut cucumbers into 1/4 inch slice and cut back the fermentation time to 2 days instead of 3. A struggle that I have is keeping the vegetables below the liquid level. I have yet to have a bad batch, but this can cause mold. One thing that I am considering purchasing from here is an airlock setup that allows the fermentation gases to escape while keeping air out.<br /> <br /> 4-5 different kinds of vegetables<br /> 1 tablespoon mustard seeds<br /> 2 tablespoons fresh dill, snipped<br /> 1 tablespoon sea salt<br /> 4 tablespoons whey (if not available, use an additional 1 tablespoon salt)<br /> 1 cup filtered water<br /> Wash vegetables well and place in a quart-sized wide mouth jar.<br /> Combine remaining ingredients and pour over veggies, adding more water if necessary to cover the them. The top of the liquid should be at least 1 inch below the top of the jar.<br /> Cover tightly and keep and keep at room temperature for about 3 days before transferring to cold storage.