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homemade pickle relish recipe
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4 from 7 votes

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.
Prep Time10 minutes
Ferment Time:2 days
Total Time2 days 10 minutes
Course: Sides and Salads
Cuisine: American
Servings: 6
Calories: 14kcal
Author: Jessica Haggard

Ingredients

  • 2 large cucumbers chopped
  • 4 cloves garlic chopped
  • 2 teaspoons salt
  • 2 tablespoons fresh dill or oregano
  • 2 tablespoons whey optional
US Customary - Metric

Instructions

  • Coarsely chop the cucumbers. Aim to have them all in uniform size so they fermented at an equal rate.
    2 large cucumbers
  • Once cucumbers are finished toss them in a bowl with garlic, salt, dill and whey.
    4 cloves garlic, 2 teaspoons salt, 2 tablespoons fresh dill, 2 tablespoons whey
  • Place into a clean jar. Sterilize glass jars by washing them and then place in an oven at 120 °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.

Nutrition

Calories: 14kcal | Carbohydrates: 3g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 777mg | Fiber: 1g | Net Carbohydrates: 2g
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