Cucumbers, dill and a little salt: as far as fermented condiments go, you can’t find a simpler recipe than this one. And yet, after trying this relish, we promise you’ll never look back.
6 small cucumbers, finely chopped
3 tablespoons dill, chopped
1 tablespoon salt
- In a bowl, combine the cucumbers, dill and salt. Transfer the mixture to your Mortier Pilon jar. Make sure to leave 2 centimeters of headspace between the mixture and the rim of the jar.
- Let the mixture ferment at room temperature, covered, for at least 4 days. Once the desired level of fermentation has been reached, transfer to your Mortier Pilon Mason Jars, then refrigerate or serve.
To make it a little fancier, add it to some lacto-fermented mayo and you’ve got a homemade tartare sauce!