I have scaled down the recipe I found in Real Food Fermentation cookbook.
1-2 lbs of cucumbers and peppers or okra
2 1/2 cups chlorine-free water (I boil tap water and then let it come to room temp)
1/4 cup sea salt
1/4 cup whey (drained from plain whole milk yogurt)
1 1/2 cups raw apple cider vinegar
1 T black peppercorns
1 tsp crushed red pepper flakes
2 T dried dill or a bunch of fresh dill
2 bay leaves
6 whole garlic cloves
Make the brine – Mix salt, water, apple cider vinegar and whey in a bowl. Put seasonings (peppercorns, dill, red pepper, bay leaves and garlic) in the bottom of a half gallon sized glass jar. I like these jars the best for pickling. Add in sliced cucumbers and peppers or whole okra and really pack them in. Pour brine in until it is over the top of the vegetables. Use a smaller mason jar or a ziploc bag full of water to push the vegetables down below the brine. Close the lid and let it sit in your pantry at room temperature for 2 days. After 2 days – open and taste the pickles – if they are crisp then they are ready! If they are really mushy then something went wrong and you should try again.
Photo credit: Chiot’s Run, on flickr