Homemade Pickle Relish Recipe
Make an easy home fermented pickle relish this summer once the cucumbers go wild! It's an easy keto side dish that adds a bit of probiotic spritz to any meal.
- 2 large cucumbers chopped
- 4 cloves garlic chopped
- 2 teaspoons salt
- 2 tbsps fresh dill or oregano
- 2 tbsps whey optional
Coarsely chop the cucumbers. Aim to have them all in uniform size so they fermented at an equal rate.
Once cucumbers are finished toss them in a bowl with garlic, salt, dill and whey.
Place into a clean jar. Sterilize glass jars by washing them and then place in an oven at 120 degrees C for 20 minutes. Preheat the oven first.
With the lid on, leave the jars to ferment at room temperature for 2 to 4 days until there are bubbles visibly rising through the pickle relish. Taste to test if the time has been long enough.
Calories: 14kcal | Carbohydrates: 3g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 777mg | Fiber: 1g | Net Carbohydrates: 2g