ingredients: small pickling cucumbers 2 T course sea salt 1 T fresh dill (or more if you like) 1 t mustard seeds (optional) 2 to 4 cloves of garlic, quartered a dash of crushed red pepper (optional) filtered water
variation: add a few carrots, cauliflower or any other veggie
Place your ingredients in a quart sized mason jar and fill within one inch of the top with filtered water. (Use a small jar or fermenting weight to weigh down the cucumbers inside the large jar. You want the cucumbers fully covered with liquid.)
Cover the jar with the mason jar lid, screw the lid on and ferment in room temperature on your counter for 5 to 7 days. (Whole veggies take longer to ferment than shredded, so I like to leave mine for about 7 days)
Refrigerate to stop the fermentation process and enjoy! You know they are ready when they taste tangy and fermented instead of salty.