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Fresh Fermented Zucchini Relish

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A tangy, crunchy, probiotic-rich relish made from fresh zucchini, perfect for adding a flavorful probiotic boost to your meals. Simple to prepare and ideal for summer harvests.

Ingredients

Scale
  • 4–5 medium zucchinis (about 1.5 pounds / 700 grams), washed and thinly chopped or grated
  • 2 tablespoons (about 30 grams) non-iodized sea salt (such as Celtic sea salt)
  • 1 small yellow onion, finely chopped
  • 3 cloves garlic, minced
  • 1 tablespoon mustard seeds
  • 1 teaspoon celery seeds
  • 2 tablespoons chopped fresh dill (or 1 tablespoon dried dill)
  • 2 tablespoons apple cider vinegar (optional)
  • Filtered or spring water as needed to create the brine

Instructions

  1. Wash 4-5 medium zucchinis thoroughly. Trim the ends and chop or grate them into bite-sized pieces about 1/4 inch thick.
  2. Place the chopped zucchini in a large mixing bowl. Sprinkle 2 tablespoons of non-iodized sea salt evenly over the zucchini. Massage and mix the salt into the zucchini for 3-4 minutes until it releases water.
  3. Mix in 1 finely chopped small yellow onion, 3 minced garlic cloves, 1 tablespoon mustard seeds, 1 teaspoon celery seeds, and 2 tablespoons chopped fresh dill. Stir well to combine.
  4. Firmly pack the zucchini mixture into a clean quart-sized (1 liter) wide-mouth mason jar. Press down to remove air pockets and help the brine rise. Pour in any liquid released from the zucchini during salting. If dry, add filtered water to cover the vegetables completely, leaving about 1 inch of space at the top.
  5. Place a fermentation weight or a small glass inside the jar to keep the zucchini submerged below the brine. Loosely cover the jar with its lid or a cloth secured with a rubber band to allow gases to escape.
  6. Leave the jar at room temperature (68-72°F) away from direct sunlight for 5-7 days. Check daily to ensure vegetables remain submerged. Taste after day 5 and ferment longer if desired.
  7. Once the relish reaches preferred tanginess, seal the jar tightly and refrigerate. The relish keeps well for up to 2 months.

Notes

Use non-iodized sea salt to encourage proper fermentation. Keep vegetables submerged under brine to prevent mold. Loosen lid slightly during fermentation to release gases. Taste after 5 days and ferment longer for stronger tang. Refrigerate after fermentation to slow the process and preserve flavor. Avoid reheating to maintain probiotic benefits.

Nutrition

Keywords: fermented zucchini relish, probiotic relish, fermented vegetables, zucchini recipe, gut health, easy fermentation, summer relish

Find it online: https://gleefulfork.com/fresh-fermented-zucchini-relish-recipe-for-an-easy-tangy-probiotic-boost/