Want to know what makes this homemade pickle relish special? It is fermented! All three of us have an ongoing love affair with naturally fermented foods. Homemade sauerkraut, water kefir, sour cream and cream cheese are among our favorites.
This fermented pickle relish is easy to make in your own kitchen and adds a welcomed spritz of naturally occurring probiotics and gut-healing microbes.
Fermenting times will very due to variations in weather temperature. My pickle relish is ready pretty fast, usually within two days. To preserve the crunchiness of the cucumber, I suggest coarsely chopping the cucumbers by hand rather than in a food processor to avoid an overly mushy result. Keep the pieces sizable and it will come out ok!
Let me show you my favorite recipes for FREE!
Sign up to get my new recipe ebook
This most may contain affiliate links. Primal Edge Health LLC may receive a small commission at no extra cost to you for any orders made through these links. All thoughts and opinions are my own and I never promote something I wouldn’t use myself.
If you have more questions about naturally fermented foods go to my sauerkraut article and scroll down to the “Tips” section.
Want homemade dill pickles instead?
If you prefer a simple pickled spear, check out The Kitchn’s cooking lesson on How To Make Dill Pickles, I’ve made these as well and they come out great! The skin retains a crunchy firmness, while the inside becomes softer the longer you leave it to pickle. This recipe made two one liter jars. They were gobbled up fast!
I love seeing when you make my recipes! Please share your version on Instagram with the hashtag #PEHrecipe and tag @PrimalEdgeHealth so I can repost my favorites.