Use up that never-ending supply of zucchini in the middle of summer! This recipe makes use of zucchini and other flavorful additions to create a tasty topping much like cucumber pickle relish for your favorite grilled meats and salads.
3 medium zucchini, grated
1 medium onion, finely diced
2 garlic cloves, finely diced
Handful of fresh dill, minced
1/2 teaspoon red pepper flakes
1/2 teaspoon mustard seeds
2 tablespoons sea salt
Oak, grape, or mesquite leaves, optional
Combine all ingredients, except the leaves, in a medium bowl and gently pound with potato masher for a few minutes, until a brine begins to form.
Transfer all ingredients to a quart jar and press down to allow brine to come up above vegetables, leaving 1-1/2 inches of headspace. Place leaves on top of vegetables followed by a weight to keep the vegetables submerged.
Place lid on quart jar, followed by airlock if using. Allow to ferment for 3 to 10 days at room temperature. If not using an airlock, “burp” jar every day for the first few days to allow gases to escape.
Transfer to cold storage once it is tangy and bubbly to suit your taste.