Description
This Sweet Fermented Cucumber Relish recipe is a great way to use up a bumper crop of cucumbers. Delicious with tuna salad, burgers, & more!
Ingredients
Scale
- 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
Instructions
- Add peppers and onions to a quart sized jar. I prefer wide mouth.
- Add unrefined sea salt.
- Add cucumbers to fill jar.
- In a small bowl (a glass measuring cup with handle and pour spout works well), mix honey, vinegar, whey, mustard seeds, and turmeric.
- Pour liquid into the jar until all veggies are submerged.
- Add a weight inside the jar and check to ensure all veggies are fully submerged.
- Add a fermentation lid and store at room temperature for 3 days.
- Cover with an airtight lid and store in the fridge for 6 months or so. (You can remove the weigh at this point.)
