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.

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.

Author: Emillie
Prep Time: 15 minutes
Total Time: 15 minutes
Yield: 1 pint jar 1x
Category: Condiment
Method: Fermented
Cuisine: American

Scale

Ingredients

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)

Instructions

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.

Notes

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!