Fermented Cucumber Relish Recipes

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FERMENTED CUCUMBER RELISH



Fermented Cucumber Relish image

Fermented cucumber relish is a must for barbecues and picnics. This salty-sweet condiment is probiotic and packed full of flavor. So quick and easy to make, you'll never bother with store-bought again!

Provided by Emillie

Categories     Condiment

Time 15m

Number Of Ingredients 9

1 1/2 cups pickling cucumbers, finely diced
2 Tbsp sweet red pepper, finely diced
2 Tbsp onion, finely diced
1 tsp salt (non-iodized)
1/2 tsp mustard seed
1/2 tsp coriander seed
2 Tbsp culture (optional, see section above for details)
1/2 cup water, enough to cover (chlorine-free)
1 to 3 Tbsp sugar (optional)

Steps:

  • Mix the diced vegetables, salt, and spices in a jar for fermenting.
  • Pour the water and starter over the vegetables. You should have enough liquid to cover the vegetables, if not top up with a little more water.
  • Use a weight to keep vegetables submerged below the brine. Ferment in a dark location for 2 days. After 2 days the relish will be slightly soft, if you want a really soft relish continue fermenting for up to 1 week.
  • After fermenting, drain all the brine. This is important because it will also reduce the saltiness of the relish to something more palatable. Sweeten to taste and store in the fridge.

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