Coarsely chop the cucumbers. Aim to have them all in uniform size so they fermented at an equal rate.

Once cucumbers are finished toss them in a bowl with garlic, salt, dill and whey.

Place into a clean jar. Sterilize glass jars by washing them and then place in an oven at 120 degrees C for 20 minutes. Preheat the oven first.

With the lid on, leave the jars to ferment at room temperature for 2 to 4 days until there are bubbles visibly rising through the pickle relish. Taste to test if the time has been long enough.