Fermented cucumber relish is perfect for summer barbecues. It’s a delicious and seasonally inspired relish really makes your burger or hotdog stand out. For a British inspired lunch, try fermented relish on cheese sandwiches.
- 1½ cups pickling cucumbers, diced
- 2 tbsp sweet red pepper, diced
- 2 tbsp onion, diced
- ½ tsp mustard seed
- ½ tsp coriander seed
- 1½ tsp salt (non-iodized)
- 2 tbsp culture (see notes)
- Water to cover (chlorine free)
- 1 tbsp sugar or other sweetener (optional)
- Mix the diced vegetables and spices in a sterilized 2 cup glass container.
- Dissolve salt in ¼ cup of water and pour over vegetables. You should have enough liquid to cover the vegetables, if not top up with a little more water. Add in the culture, if you are using one.
- Keep vegetables submerged and allow to ferment for 2 days at room temperature. After 2 days the relish will still have slightly softened. If you want a really soft relish continue fermenting for a few more days (to taste).
- After fermenting, drain off any excess liquid. This is important because it will also reduce the salt. Then sweeten to taste.
-Cucumbers are great at self-fermenting, which is why fermented pickles are so popular. However, I like to us a starter to speed up the ferment and soften the cucumbers. This would work with whey, sauerkraut juice or a purchased starter. If you aren’t using a starter, double the salt to ensure a good ferment.
-I used an airlock for my ferment. A mason jar with a smaller mason jar inside to keep the vegetables weighted down would also work.
-Thanks to the Food Renegade for the original inspiration!