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.Print
Fermented Cucumber Relish
Fermented cucumber relish is a must for every summer barbecue. Salty, sweet and packed full of flavour, it is perfect for dogs, burgers and veggie cutlets. It is also amazing on cheese sandwiches.
- Prep Time: 15 minutes
- Total Time: 15 minutes
- Yield: 1 pint jar 1x
- Category: Condiment
- Method: Fermented
- Cuisine: American
- 1 1/2 cups pickling cucumbers, diced
- 2 tbsp sweet red pepper, diced
- 2 tbsp onion, diced
- 1/2 tsp mustard seed
- 1/2 tsp coriander seed
- 1 1/2 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 1/4 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!
Keywords: relish, sauce, hot dog, hamburger, vegan, summer, barbecue, picnic, probiotic