Relish de Courgettes | Zucchini Relish

Introduction

Crunchy fermented zucchini relish with honey, mustard seed, and a tannin-rich leaf for crispness. YUMMY!!! Source: https://bumblebeeapothecary.com/zucchini-relish/

Ingredients

• 1-2 small zucchinis, finely chopped
• 2 grape or oak leaves
• 1 garlic clove
• 1 onion
• 1 teaspoon mustard seed
• 1 tablespoon raw honey
• 1/2 red pepper
• 2 teaspoons mineral salt
• Filtered water

Directions

1. Chop zucchini, garlic, onion, and red pepper very finely. Mix with honey, salt, and mustard seed.
2. Place one grape or oak leaf in the bottom of a wide-mouth pint mason jar. Add the chopped vegetable mixture.
3. Place the second leaf on top. Add a fermentation weight if desired.
4. Pour filtered water to cover contents, leaving 1 inch headspace. Press leaf/weight down to keep vegetables submerged.
5. Lid tightly with a metal canning lid (or use a fermentation lid). Ferment at room temperature about 3 days, or until the metal lid no longer clicks down.
6. Once fermented to taste, move to the refrigerator.

Tips

• Keep all solids submerged to prevent mold; the leaves add tannins to keep the relish crisp.
• Taste daily; stop fermentation when acidity suits you. Cooler rooms may need more time.
• Ensure salt is fully dissolved; use non-chlorinated water to protect cultures.

Optional Additions

• Add a pinch of chili flakes for heat or dill seed for extra flavor.
• Use larger jars and scale salt/honey proportionally if making a bigger batch.