Fermented Relish: 4-5 pickling cucumbers, 2 T fresh dill or 2t dried dill, 1Tsalt, 4T Kefir. Wash cucumbers, finely dice. Stir in remaining ingredients. Place in quart size jar. Press down, add more kefir to cover if needed, at least an inch below the top of the jar to allow ferment. Cover tightly, room temperature 2 days, then fridge. Will last several months.