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Lacto-fermented Cucumber Relish

A little lighter than traditional pickle relish, with the extra benefit of a little savory spice.



  • 3 cups shredded cucumbers
  • 2 red bell peppers, seeded and chopped
  • 1 small onion, diced
  • Dill seed
  • Mustard seed
  • 2 to 3 tablespoons sea salt
  • 1 quart filtered water



  1. Sanitize one quart jar, with an airlock lid or standard ring-and-band.
  2. In a large bowl, combine the cucumbers, peppers, and onion. Toss to combine.
  3. Add 1 teaspoon of dill seed, and 1/2 teaspoon mustard seed. Stir with a wooden spoon.
  4. Allow the vegetable mixture to sit, covered, on the kitchen counter for 30 minutes to let the juices combine a little.
  5. Meanwhile, make a light brine using the filtered water and sea salt, and chill it.
  6. Begin filling the quart jar with the relish, pounding it down a bit to get the juices together and to get it to fit into the jar. Fill only to 1 inch below the rim of the jar.
  7. Fill the jar with the light brine, using a butter knife to release any air bubbles caught against the side of the jar.
  8. Screw down the lid of the jar and set it somewhere away from drafts and direct sunlight. Let it sit for 3 to 4 days, or until it becomes bubbly and fragrant.


Place the jar in the refrigerator until you are ready to use it.



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Cucumber Relish

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