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RECIPE: LACTO-FERMENTED CUCUMBER RELISH

Recipe: Lacto-Fermented Cucumber Relish


Rated 5.0 stars by 1 users

A little lighter than traditional pickle relish, with the extra benefit of a little savory spice.


20 minutes

180 minutes

4



INGREDIENTS AND EQUIPMENT AVAILABLE AT CULTURES FOR HEALTH

Fermented Vegetable Kit

Vegetables Fermented Vegetable Kit

Fermented Vegetable Kit

$40.99

Make tasty fermented veggies at home with our DIY Fermented Vegetable Kit!

This kit is also great for making kimchi, sauerkraut, and more! Equipment in the kit may appear different than pictured.






 

INGREDIENTS:

  • 3 cups shredded cucumbers
  • 2 red bell peppers, seeded and chopped
  • 1 small onion, diced
  • Dill seed
  • Mustard seed
  • 2-3 Tbsp. sea salt
  • 1 quart filtered water

INSTRUCTIONS:

  1. Sanitize one quart jar, with an airlock lid or standard ring-and-band.
  2. In a large bowl, combine the cucumbers, peppers, and onion. Toss to combine.
  3. Add 1 tsp. of dill seed, and 1/2 tsp. mustard seed. Stir with a wooden spoon.
  4. Allow the vegetable mixture to sit, covered , on the kitchen counter for 30 minutes to let the juices combine a little.
  5. Meanwhile, make a light brine using the filtered water and sea salt, and chill it.
  6. Begin filling the quart jar with the relish, pounding it down a bit to get the juices together and to get it to fit into the jar. Fill only to 1 inch below the rim of the jar.
  7. Fill the jar with the light brine, using a butter knife to release any air bubbles caught against the side of the jar.
  8. Screw down the lid of the jar and set it somewhere away from drafts and direct sunlight. Let it sit for 3 to 4 days, or until it becomes bubbly and fragrant.
    Place the jar in the refrigerator until you are ready to use it.

    download our lacto-fermentation guide and recipe book