FERMENTED RELISH

Cucumbers, dill and a little salt: as far as fermented condiments go, you can’t do much simpler than this one. And yet, after trying this relish, we promise you’ll never look back. To make it a little fancier, combine it with a bit of lactofermented mayo (our picture), and you’ve got a homemade tartare sauce!

  • Active time: 5 mins
  • Total time: 5 mins
  • Fermentation: 4 days

INGREDIENTS

  • 24 small cucumbers, finely chopped
  • 2 tbs (30 ml) dill, chopped
  • 1 tbs (15 ml) salt

DIRECTIONS

In a bowl, combine the cucumbers, dill and salt. Transfer the mixture to your Mortier Pilon jar. Make sure to leave ¾ of an inch (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, refrigerate or serve.

PRODUCTS USED TO CREATE THIS RECIPE 

FERMENTED RELISH

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