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One Jar at a Time.
Recipe for 1 pint jar of lacto-fermented dill relish.
1 cucumber, about 7 inches
1/4 cup onion, organic
1/4 cup green pepper, organic
1/2 tsp Real Salt
1/4 tsp mustard seed
1/4 tsp dill seed
1/4 tsp dill weed
1 Tblsp whey
1/8 tsp tumeric
Coarsely grate the cucumber, (for 1 jar I seeded it, the other jar I did not) chop the onion and the green pepper into tiny pieces. Stir in remaining ingredients, mix together. Spoon into a pint canning jar leaving 1/2 inch head room. This mixture will bubble up slightly (some more than others) meaning that the lacto-fermentation process is working. Put the lid on lightly. Leave out in the counter for 24 hours. Tighten lid to store in cool place (the fridge or celler)
I have found that the rubber seal on the canning lids keeps the air out of my lacto-fermented foods. When I store them with a non-airtight lid, they turn a darker color on top. With my saurkraut I just took a fork and romoved the top layer of kraut and ate the rest. Not at one sitting. Lacto-fermented foods are made to eat in small quantities.
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Where would I get whey? Is it in liquid form? Do I need to make cheese to get it or can I buy it?
My whey comes from making cottage cheese. Whey can be made by letting raw milk sit out on the counter until it separates. Strain the curds and use the whey.
I am SO GLAD I found your site!! I’ve been searching for a lacto-fermented relish recipe and NOW HAVE ONE!! Trying your banana pepper recipe this week!
Thanks for the info
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