Print

Fermented Zucchini Relish

Salty, sweet and tangy fermented zucchini relish

Need a way to use up some giant garden zucchinis? Zucchini relish is a savoury and sweet condiment that is perfect with cheese or for a barbecue. This relish is fermented rather than cooked to soften the vegetables. Not only is fermenting EASIER than cooking, it also is probiotic!

Scale

Ingredients

Ferment

After fermentation

Instructions

  1. Combine all the vegetables and spices in a bowl, then mix in the salt.
  2. Pack the vegetables into a jar for fermenting. Use a spoon to really pack it in. The zucchini should sweat off enough liquid to cover the vegetables.
  3. Ferment in a cool dark location for 3 days (a closet is perfect.)
  4. Drain off the excess liquid.
  5. Stir in the sugar and cider vinegar. The total amount suggested is what you need to can the relish (see above.) If you plan on eating this fresh, then you don’t need to add any sugar or cider vinegar. Just flavour it to suit your taste buds.
  6. Store in the refrigerator and eat within 2 months.

Notes

Keywords: gluten free, vegan, keto, paleo, whole 30, sugar free, probiotic, preservation, summer, fall, garden, relish, chutney