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!
24 small cucumbers, finely chopped
2 tbs (30 ml) dill, chopped 1
1 tbs (15 ml) salt
In a bowl, combine the cucumbers, dill, and salt. Transfer the mixture to your Mortier Pilon jar. Make sure to leave 3⁄4 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.