Old-School Fermented Dill-Pickle Relish

If your a regular around these parts then I don’t have to tell you how much I LOVE pickles, and all things pickled.  Over the past year I have taken to real, traditional, and even some grain free styles of food. Although I always strive to make food homemade, I’m overhauling my house even further. (realistically) I’m really trying to limit my sugar, and as always I am willing to balance and compromise when necessary. I am really trying to find a healthier, but still happy-lifestyle that suits my families nutritional needs. (and wants) Modifying, substituting, swapping and enriching our lives with nutrition. It is a big monumental task when you have the pissy palate posse to accommodate.

Naturally Fermented Dill-Relish & Homemade Sweet Pickle Relish

Relish is something that I happen to be very keen on. I grew up with this recipe for homemade sweet pickle relish. Every spoon full is a happy, satisfying memory. I have eaten plenty of jars with a spoon, in one sitting. So it is important to share that with my family. They love it, and deserve to have things that truly make them happy. This recipe is a new version of the old, an entirely different treat that I CAN eat by the spoon full without thinking I just added a bowl of sugar to my butt’s zip code.

Previously dill relish was the only relish I would purchase from the store because I simply never thought to make it myself. My favorite brand or relish runs around $5 a jar. Bubbie’s products are naturally fermented and really great. If I HAVE to buy pickles or relish, all of their products really are tasty. This recipe is as good, or maybe even better than Bubbie’s because you can add as much garlic and dill as you like. This is seriously a traditional, old-school, old timey delight. Perfectly sour, and of course a nutrient dense!

Naturally Fermented Dill-Pickle Relish
  • 2 large cucumbers, chopped
  • 4-5 garlic cloves, chopped
  • 2 green onions, chopped
  • 2 teaspoons coarse sea salt
  • 2 teaspoons dried dill (or a few tablespoons, fresh if available)
  • 1 or 2 spoon fulls of Whey (optional)
  1. In a small chopper or food processor chop cucumbers.
  2. Pulse 6-10 times until pieces are roughly the same size. (You can finely chop by hand, you want the pieces to be smaller than 2mm but not a wet mess.)
  3. Once cucumbers are finished toss them in a bowl.
  4. Chop green onion, or about 1/2 of a small white onion with the garlic. (You do not want large pieces of garlic and/or onion to bite into.)
  5. Toss together cucumbers, garlic and onion mixture with salt, dill and whey.
  6. Place into a clean jar. Cover with a ring and lid (if using a mason jar) and allow to rest at room temperature for 2-4 days or until it smells sweet and sour and tastes as you like it.

Time will vary according to the temperature of your home. My house is always cold, 3 days seems to be about perfect for my ferments. It’s what this relish, kimchi, fermented salsa and even beets take and it seems to be a predictable time table. If it doesn’t fizz when you open it, shut it back up and give it another 8-12 hours. Rinse and repeat until the ferment tastes good to you.