How to Make Cucumber relish
Fermented cucumber relish transforms fresh cucumbers into a tangy, probiotic-rich condiment with bright flavors perfect for topping hot dogs, burgers, and sandwiches.
Category: Vegetables · Method: Lactic Acid · Time: 5-10d · Difficulty: 1/5 · Yield: varies · Temp: 18-22°C
History
Relishes have been a staple of American cuisine since colonial times, with fermented versions predating the vinegar-based varieties now common in stores.
Ingredients
- 2 lbs Cucumbers — Pickling variety preferred
- 1 medium Onion — Diced
- 2 tbsp Salt — Non-iodized
- 1 tbsp Mustard seeds — Optional
- 2 tbsp Dill — Fresh or dried
Equipment
- Food processor or knife
- Glass jar
- Fermentation weight
Instructions
Chop vegetables
Finely dice cucumbers and onion. For the best texture, remove the blossom end of the cucumbers as they contain enzymes that can cause softening.
Time: 20 min
Pack jar
Press the mixture firmly into a clean glass jar using a tamper or spoon to release natural juices. Ensure the vegetables are packed tightly to eliminate air pockets.
Time: 10 min
Weight and Submerge
Place a fermentation weight on top to keep vegetables submerged. If the natural juices do not fully cover the vegetables after packing, add a 2% salt-water brine (1 tsp salt per 1 cup water) until they are covered by at least one inch of liquid.
Time: 5 min
Ferment
Store in a cool, dark place (18-22°C). Check daily to ensure the relish remains submerged. Ferment for 5-7 days until the desired tanginess is achieved.
Time: 5-7 days
Fermentation Timeline
- Day 1-2: Start — Salt draws out liquid.
- Day 3-5: Active — Bubbling, tang develops.
- Day 6-7: Ready — Bright, tangy relish.
Signs of Success & Spoilage
Good signs
- Active bubbling
- Tangy, pickle-like aroma
- Brine becomes cloudy
- Vegetables turn a duller olive green
Warning signs
- Fuzzy mold (black, green, or pink)
- Slimy or mushy texture
- Putrid or sulfurous odor
- Note: A thin, white, matte film on the surface is likely Kahm yeast; it is harmless but should be scraped off to prevent flavor spoilage.
Troubleshooting
- Too salty
- Cause: Excess salt or high evaporation Solution: Do not rinse, as this removes probiotics. Instead, mix in some freshly diced cucumber or a pinch of sugar to balance the palate before serving.
- White film on top
- Cause: Kahm yeast due to oxygen exposure Solution: Carefully scrape off the film. Ensure the jar is properly sealed or the weight is keeping everything submerged.
Storage
Refrigerate Keeps 3-6 months. Keeps crunchy when cold.
Health Benefits
- Probiotics
- Low calorie
- Vitamins K and C
- Electrolytes
Serving Suggestions
- Hot dogs
- Burgers
- Sandwiches
- Potato salad
- Tartar sauce base
Related Vegetables Ferments
Other Lactic Acid Ferments
- Kefir — Dairy
- Yogurt — Dairy
- Hot Sauce — Condiment
- Water Kefir — Beverage
- Fermented Radishes — Vegetables
- Fermented Green Beans — Vegetables
- Fermented Okra — Vegetables
- Fermented Asparagus — Vegetables