I just spent the last little while making 3 quarts of lacto-fermented pickles with my three year old. I love the way these turn out! Here's what I used for 1 quart:
4-5 cucumbers from my garden
2 dill clippings from my garden
1 TBLS mustard seeds
1 TBLS Real Salt
4-5 TBLS whey
1-2 cups water
2-3 bulbs of garlic, optional
I got out a clean, glass Mason jar. I peeled my garlic and sliced each bulb in half. I put those at the bottom of the jar. I rinsed 1 of the dill clippings and put that in next. Then I washed the cucumbers and sliced them about 1/4 inch thick. (Do not peel them.) I filled the jar half full of the slices and then added another dill clipping, and then filled the jar the rest of the way with slices. I then added the mustard seed. In a little measuring cup I mixed 1 cup of water with the whey and salt. I poured this over the sliced cucumbers. (If that doesn't fill the jar to almost the top I add more water.) Twist a lid firmly on the jar and it's done! With a Sharpie I labeled the jar, "Garlic." I also wrote the time of day and then, "2 days." I stuck the jar in the pantry and in two days we'll open the jar and enjoy the pickles!
A note on lacto-fermentation:
This is how our ancestors made pickles! They didn't use vinegar or cook them. The whey is the magic ingredient. It is a dairy product that you can make at home from yogurt. Sitting for two days cures the pickles. After two days you put them in the refridgerator. They last for months! Sally Fallon's book, Nourishing Traditions, is FULL of great lacto-fermented recipes. If you want details on how to obtain whey let me know!