This is based on one of the great recipes from a favorite book of mine called Nourishing Traditions.  It's not only a unique cookbook full of traditional, nutritious recipes but also an extremely informative book just to read!  Please check out westonapricefoundation.com to learn more about the principles this cookbook is based on. The book points out that Pickled Cucumbers have been a traditional accompaniment to meats as they help prevent the formation of kidney stones due to excess uric acid which meat is high in.

Modern times have made us so dependent upon the supermarket for our food that we just don't realize how simple many ancient recipes are.  The difference to our health  has truly been devastating!  Rather than buying the heat processed pickles on the shelf, why not just spend the 10 minutes it takes to make a big jar of cultured cucumbers?  When you eat them and serve them to your family, relish in the fact that you're doing something good for your digestion, your gut and your body! 

          

Put 3 T of Sea Salt, 2 T Mustard Seed and 4 T Fresh or 1 T Dried Dill or Dill Seed, 3 Garlic Cloves, 6-8 Black Peppercorns and 1/4 t Hot Pepper Flakes in a 2 Quart Jar.

Slice up about 8-10 pickling cucumbers (they're just a little smaller and firmer than regular ones) about 1/4 inch thick.

Add the Cucumbers to the Jar and Add about 3 C fresh, filtered Water.


    

The Cucumbers should be at least an inch below the top of the jar.

Press some Plastic Wrap on the top of the Cucumbers and put the lid on the jar.

Set on your kitchen shelf for 2 days at room temperature, about 70-73 degrees, then refrigerate.

Sometimes I like to add 1/4 C of Apple Cider Vinegar and a drop or two of Stevia before refrigerating.

I've also heard that a few Grape Leaves helps make an extra  crunchy pickle, but haven't yet tried it out yet!