Fermented Zucchini Relish
This fermented zucchini relish is a zesty & fun spin on zucchini!
Servings: 3 Pint Jars
Equipment
- 3 Pint (475 ml) Jars
- 1 Lid per Jar A regular lid will work. Optionally, you can use a specialty fermenting lid.
- 1 Mini grinder for spices (Optional)
Ingredients
- 2 lb zucchini (or 7 cups) diced
- 1 tbsp Salt Use a salt that does not contain anticaking agents.
- ½ cup Red Bell Pepper diced
- ¼ cup Onion diced
- 1 clove Garlic minced
- 1 handful Fresh Dill chopped
- 1½ tsp Dill Seeds fresh ground or crushed
- 1 tsp Mustard Seeds whole
- 3 wedges Lime
- 1-2 tsp Red Chili Pepper Flakes optional
- 3 Bay Leaves whole
Instructions
Prepare The Ingredients
- Dice the zucchini and place in a mixing bowl
- Sprinkle the salt overtop the zucchini, then mix to incorporate
- Add the remaining fresh ingredients into the same bowl with the zucchini & salt
- Place dill seeds into a grinder & grind. Then add to the bowl of ingredients
- Add the whole mustard seeds and red chili pepper flakes (optional)
- Squeeze the lime wedges over the ingredients. Lemon is good that is what you have, but lime is better
- With clean hands, massage all the ingredients together until the zucchini releases juice when squeezed and there is a formation of juicy brine in the bowl.
Load the Jars
- Add 1 to 2 handfuls or scoops to the jar including the juice mixed in. Then use either your fist or a tamper to press the ingredients down as to push out any air bubbles. Repeat.Using a canning funnel to load the jars helps prevent spills.
- After the next round of adding the ingredients to the jar and before packing it down, add the bay leaf by inserting it into the mixture and pushing it in.
- Pour any remaining brine from the mixing bowl evenly into each of the 3 jars.
- Use your fist or mallet to pack down again. The juice should rise above the zucchini mixture when pressing down. Leave about 1.5-2 inches (3-5cm) of jar headspace.
- Add a fermenting weight to help hold the ingredients down.
- Place a loose lid on the jar. If it is kept loose, the fermentation gasses will be able to naturally release without burping the jar.Alternative lids are a paper towel over the jar opening, secured with a rubber band or a coffee filter over the jar opening, secured by a jar ring.
The Fermentation Period
- Place the jars on the countertop at room temperature for a minimum of 3 days.
End The Fermentation & Storage
- Take a taste test starting on day 3 to see how the flavor is developing. If by day 3 you feel the flavor is perfecto, then remove the weight, put the lid on tight and transfer to the refrigerator. Once placed in the refrigerator the fermented zucchini relish will last about 2 weeks,If you want the flavor to continue mellowing & evolving, then allow zucchini relish to continue fermenting on the counter for 3 to 4 more days before transferring to the refrigerator. Taste test the zucchini relish every day to monitor how those flavors are coming along. End the fermentation following the instructions above once it tastes perfect to your palate.