Fermented Dill Cucumber Relish

Long before industrial canning, savvy gardeners would finely dice the season’s cucumbers and peppers, letting them briefly bubble into a tangy, living condiment.

Yield: Approximately 2 cups (1 pint)
Prep Time: 15 minutes
Fermentation Time: 2-3 days

Ingredients

• 1½ cups finely chopped organic cucumbers (dilly or Persian varieties stay crispest)
• ½ cup finely chopped organic onion
• ½ cup chopped organic bell peppers
• 3 tablespoons chopped fresh dill
• 1 tablespoon white vinegar
• 2 teaspoons quality sea salt (Celtic or Himalayan)

Preparation

1. Extract the brine: Combine all ingredients in a medium bowl. Toss thoroughly and let sit for 10-15 minutes to draw out the natural juices.

2. Pack the jar: Transfer the mixture into a clean quart-sized wide-mouth jar. Leave at least 2 inches of headspace.

3. Submerge: Press the vegetables down firmly with a spoon until the liquid rises above the relish.

4. Ferment: Cover with a lid tightened only fingertip-tight, or an airlock. Leave at room temperature (65°F-75°F) for 2-3 days. Burp the jar once daily.

5. Taste test: After 48 hours, sample a small amount. If it has a pleasantly sour taste and the raw bite of the onion has softened, it is ready.

Storage

Tighten the lid and transfer to the refrigerator. Will keep beautifully in cold storage for up to 6 months.

Notes

• Use pickling cucumbers rather than slicing varieties for better texture.
• You can replace the individual spices with 2-3 tablespoons of pre-mixed pickling spice.