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Sweet Fermented Cucumber Relish | Roots & Boots

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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