Sweet Fermented Cucumber Relish

Sweet Fermented Cucumber Relish | Roots & Boots

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This Sweet Fermented Cucumber Relish recipe is a great way to use up a bumper crop of cucumbers. 

Sweet fermented cucumber relish

I love to turn cucumbers into Fermented Dill Pickles, but this recipe for sweet fermented cucumber relish is especially great for cucumbers that aren’t the perfect size for whole pickles. 

In other words, if you accidentally let some of your cukes get too big, you can chop them up and turn them into this yummy relish.  It’s great to have options!

Sweet Fermented Cucumber Relish | Roots & Boots
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I love this relish with tuna salad.  It’s also delicious with burgers!  I’m sure you can think of other tasty ways to enjoy this sweet fermented cucumber relish.

How to make fermented cucumber relish

To make this sweet fermented relish, you will need cucumbers, sweet bell peppers, and onions.

You’ll also need salt, honey, apple cider vinegar, whey or brine, mustard seeds, and ground turmeric.

Note that you will need fermentation weights (or your own improvised equivalent) and lids plus a quart-sized mason jar in order to ferment cucumbers.  Another option is a fermentation crock.

Sweet Fermented Cucumber Relish | Roots & Boots
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The basic idea:

  1. Dice veggies and add to a quart-sized mason jar.
  2. Add salt.
  3. Mix remaining ingredients and pour into jar to cover veggies.
  4. Add fermentation weight and lid.
  5. Ferment for 3 days at room temperature, then add an airtight lid and store in the fridge for 6 months or so.
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Sweet Fermented Cucumber Relish | Roots & Boots
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Sweet Fermented Cucumber Relish

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  • Author: Kathleen | Roots & Boots


This Sweet Fermented Cucumber Relish recipe is a great way to use up a bumper crop of cucumbers. Delicious with tuna salad, burgers, & more!


  • 3 cups diced cucumber
  • 1/2 cup diced sweet bell pepper
  • 1/2 cup diced onion
  • 1 1/2 teaspoon unrefined sea salt
  • 1/2 cup honey (raw, local is best!)
  • 1/2 cup apple cider vinegar
  • 1/4 cup whey or brine from a previous ferment
  • 1 tablespoon mustard seeds
  • 1/2 teaspoon ground turmeric


  1. Add peppers and onions to a quart sized jar.  I prefer wide mouth.
  2. Add unrefined sea salt.
  3. Add cucumbers to fill jar.
  4. In a small bowl (a glass measuring cup with handle and pour spout works well), mix honey, vinegar, whey, mustard seeds, and turmeric.
  5. Pour liquid into the jar until all veggies are submerged.
  6. Add a weight inside the jar and check to ensure all veggies are fully submerged.
  7. Add a fermentation lid and store at room temperature for 3 days.
  8. Cover with an airtight lid and store in the fridge for 6 months or so.  (You can remove the weigh at this point.)

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Kathleen | Roots & Boots

Let's get real! I’m Kathleen Henderson, your Natural Living Mentor. I’m on a mission to help families see the joy in real food, while finding natural remedies and creating a nontoxic home. Learn more about my story >>

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