Fermented cucumber relish is perfect for picnics and barbecues. It’s a delicious and seasonally inspired relish really makes your burger or hotdog stand out. For a British inspired lunch, try a relish and cheese sandwich.Print
Fermented Cucumber Relish
Fermented cucumber relish is a must for barbecues and picnics. This salty, sweet condiment is probiotic and packed full of flavour. It is perfect for dogs, burgers, veggie cutlets and 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, finely diced
- 2 tbsp sweet red pepper, finely diced
- 2 tbsp onion, finely diced
- 1/2 tsp mustard seed
- 1/2 tsp coriander seed
- 1 1/2 tsp salt (non-iodized)
- 2 tbsp culture (see notes)
- 1/4 cup water, enough to cover (chlorine free)
- 1 1/2 tbsp sugar or other sweetener (optional)
- Mix the diced vegetables and spices in a container for fermenting.
- Dissolve the salt in 1/4 cup of water and add in the culture. Pour over 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 and allow the vegetables to ferment for 2 days at room temperature. After 2 days the relish will be slightly soft, if you want a really soft relish continue fermenting for a few more days. However, don’t go too long as the cucumbers and peppers become mushy after about 5 days of fermentation.
- 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.
Keywords: relish, sauce, hot dog, hamburger, vegan, summer, spring, fall barbecue, picnic, probiotic, gluten free, sugar free, vegan, dairy free, nut free