This naturally fermented sweet pickle relish, made with garden-fresh cucumbers, red pepper, and onion, is perfect for hamburgers, hot dogs, potato salad, and anything else. Since, during the fermentation process, the bacteria consume the sugars in the ingredients, the “sweet” in this relish (honey) is added at the end of fermentation. This recipe's ease and repeatable results are a welcome introduction to fermenting cucumbers.Homemade relish is rich in probiotics, deep in flavor, and lacking in nasty chemicals. So long, storebought. And, no thank you to high fructose corn syrup, aluminum sulfate, polysorbate 80, and artificial flavors and colors.
Salt (non-iodized)3% of the total weight of ingredients
2-3tbsphoneyideally, raw
Instructions
SET UP. Gather Supplies and Set Up ScalePlace your bowl on the scale. Either zero out your scale or write down the tare (weight) of your bowl.
CHOP. Prep Your VegetablesPrep your cucumbers, red pepper, and red onion. Add to your bowl along with mustard and coriander seeds.
SALT. Create Your BrineDetermine how much salt to add by multiplying the total weight of ingredients by 0.03 for a 3% salt concentration. For example, 600g ingredients x 0.03 = 18. Depending upon your scale, you may have to first subtract the weight of your bowl and ingredients from the weight of your bowl (tare). For example, weight of bowl + ingredients = 1674. Weight of bowl (tare) is 1074. 1674 - 1074 = 600. 600 is the number you’ll use to determine how much salt to add. Add the correct amount of salt, mix well, and leave to sit for 1-2 hours during which time the salt will pull water out of your chopped vegetables to create a brine.
PACK. Pack Mixture into JarPack the cucumber relish mixture into your jar leaving 1-2 inches of headspace. Be sure to scrap any brine or leftover bits in the bowl into your jar. Press the mixture down to remove any air pockets.
SUBMERGE. Hold Ferment Below BrineSeal the jar using a fermentation weight and airlock of your choosing. With the weight in place, you should see brine rise to the surface and cover your packed vegetables.
FERMENT. Ferment for 1 to 2 WeeksLabel your jar with the recipe name and the day you started fermenting. Place your jar in a small bowl to catch any brine that may overflow and leave it to ferment on your counter away from direct sunlight. Monitor daily, pressing down any bits that rise to the surface. Start tasting on day 5, stopping fermentation when the desired crunch and acidity are achieved.
SWEETEN. Drain and Add HoneyWhen fermented to your liking, remove the fermentation airlock and weight. Drain the relish. Be sure to save the brine. It can be used in salad dressings or sipped on for the beneficial probiotics, enzymes, and electrolytes. Place relish in a bowl and stir in a few tablespoons of honey, tasting as you go. I like just a hint of sweetness, others prefer more. Return to jar and store in your fridge, where it can keep for up to a year.
ENJOY! ENJOY! ENJOY!Use this relish to make a condiment for hamburgers and hot dogs, add it to salads, or enjoy it spoonful all on its own. Delish!
Notes
The number at the end of an ingredient item is the actual weight of the prepared ingredient and enables you to “Ferment by Numbers.“
If there are large seeds in your cucumbers, remove them as they go slimy when fermented.
If you want a smoother texture to your relish, feel free to chop the ingredients using a food processor being careful not to over-process.
Adjust quantities and seasonings to your liking. The weights listed are what I used in a recent recipe. I’m still adjusting the weight of the cucumbers to fill the jar closer to the ideal ¾‘s full.
No water or brine is added. Like with my sauerkraut recipes, the brine is created as the salt pulls the moisture out of the cucumbers.
The crunch (or, softness) of the final product is determined by how finely you dice, how warm your kitchen is, and how long you ferment.
This recipe is super adaptable. Use the quantities given as a guideline adjusting to what you like and what you have on hand. Keep notes!