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Fermented zucchini relish

Course Side Dish
Cuisine American
Keyword condiment, fermented relish, lacto-fermentation, zucchini recipes
Prep Time 20 minutes
Total Time 20 minutes
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

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.