This paleo pickled relish has a taste almost exactly like the traditional jarred relish you would have bought in a grocery store, minus all the preservatives and added salt and sugars. With the 2-5 day fermenting period, it is best to make more then just a few jars of this recipe and store properly for future use, as you would be surprised as to how many uses and recipes pickled relish transforms the flavours in. A personal suggestion would be to make a few jars with the optional onion and red chilli, as well, as a few jars that without. This way you will be able to have a variety when it comes to how you want to incorporate the paleo pickled relish in to other recipes.
4 large cucumbers, seeded and chopped finely
2 tbsp fresh dill (or 2 tsp dried)
2 tbsp sea salt
1 small white onion, finely chopped
1 long red chilli, seeded and finely chopped
- In a bowl, mix the chopped cucumbers, dill, sea salt, and optional onion and red chilli if using.
- In a quart sized glass jar equipped with a lid, pack the cucumber mixture tightly with a wooden spoon or your fist, making sure to extract the most water out of the mixture. You want the water to cover the mixture for the fermentation process to happen and to prevent mold from forming.
- Add some filtered water if needed.
- Make sure that there is at least 1 inch of room between the liquid and the top of the jar as the mixture will expand during the fermentation time.
- Cover the glass jar tightly with the lid and leave in a warm place for 2 to 5 days. You can taste the relish during the fermentation process to know if it’s ready or not.
- When ready, transfer to the refrigerator and enjoy.