Fermented zucchini relish
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Grated zucchini, onion and red pepper with turmeric, nutmeg and horseradish, fermented into a tangy relish.
Ingredients
- 3 cups grated zucchini
- 1/2 medium onion finely diced
- 1/2 of sweet red pepper finely diced
- 2 1/2 tsp salt non-iodized
- 1 tsp ground turmeric (or 1 tsp fresh grated)
- 1/2 tsp ground nutmeg
- 1 Tbsp grated horseradish optional
- After fermentation: 1 to 4 Tbsp sugar, optional; 1 to 2 Tbsp cider vinegar, optional
Equipment
- mason jars
- fermentation weight
- mixing bowl
Directions
- Put the vegetables in a bowl and stir in the salt and spices.
- Press firmly into a quart-sized (1 L) fermenting jar. The zucchini should give off enough liquid to cover itself, and the mixture won’t fill the jar.
- Hold it below the brine with a weight, and cover with a lid that keeps fruit flies out while letting it bubble.
- Ferment in a cool, dark place for 3 days.
- Pour off the extra liquid, about 1/2 cup.
- If you like, stir in sugar and cider vinegar to taste.
- Refrigerate, and eat within 2 months.
Notes
Avoid store-bought prepared horseradish (high in sulfites); homemade or none is fine. Use a vegetable starter if concerned about bacteria. Discard if moldy, slimy or off-smelling.