Fermented Honey Mustard Pickles with Shallots and Dill

14 days 20 minutes

•Serves multiple

Fermented Pickles

Fermentation Expert

Crisp honey-mustard pickles with dill and shallot, fermented ~14 days at room temp.

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Fermented Pickles

Ingredients

1
Use a 32-oz wide-mouth jar. Select recommended cucumber types; follow slicing guidance.
2
Wash jar, weight, lid.
3
Wash cucumbers; slice as ripple chips or spears/halves.
4
Weigh all ingredients.
5
Add everything to the jar.
6
Secure lid; shake vigorously 2 minutes to dissolve salt.
7
Remove lid; place fermentation weight to keep contents submerged.
8
Secure lid (not overly tight).
9
Ferment 14 days at room temp; set jar in dish for possible spills.
10
If tightly sealed, burp daily during bubbling.
11
After 2 weeks, remove weight; smell/taste test; refrigerate.
12
Store refrigerated.

Use natural mustard with no artificial colors/flavors/preservatives; avoid oil-based mustards (used 365 brand honey mustard).
Plain mustard also works.