How to Make Fermented Hot Pepper Relish

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Spicy fermented relish is a great addition to a sandwich, hotdog or on a burger. It is the ultimate condiment for those who like spicy food as it can be added to anything which needs a little more spice. Its sweetness cuts the acidity produced through the fermentation of the hot peppers making it easy to eat way too much of it.

Equipment:

Kitchen knife
Cutting board
Tablespoon
Grater
Glass jar with airlock or lid
Bowl large enough to hold all ingredients

Ingredients:

½ cup fermented hot peppers
1 cucumber
2-4 cloves garlic
½ cup sugar or honey
2 teaspoons salt

Instructions:

Roughly chop fermented peppers

Slice the cucumber in half and remove the seeds

Grate cucumber

Grated cucumber on a cutting board with grater in background

Crush garlic cloves and mince

Minced garlic and a knife in the background on a cutting board

Combine all ingredients in the bowl and mix thoroughly

ingredients for fermented hot pepper relish in a bowl. grated cucumber, garlic, jalapenos, sugar and salt

Pack into the jar and place airlock or lid

Ferment in a cool location (about 65℉℃) for 3-4 days
If not using an airlock burp the jar daily
Begin tasting relish after 3 days and refrigerate when it has reached desired tartness

Notes:

Consume this relish quickly as it will continue to ferment even in the fridge, slowly becoming more acidic until it will be too tart to eat.
To reduce the liquid in the relish drain the grated cucumber for 15-30 minutes prior to combining with the other ingredients.

Michael Grant

Mike has been an enthusiast of fermentation for over ten years. With humble beginnings of making kombucha for himself to the intricacies of making miso, vinegar and kefir. He makes a wide variety of fermented foods and drinks for his own consumption and family and friends. Being a serial learner he began experimenting with a wide variety of fermented products and learning widely from books, online from content and scientific studies about fermentation, its health benefits, how to use fermented food products in everyday life and the various techniques used to produce them both traditionally and commercially. With a focus on producing his own fermented products in an urban environment with little access to garden space he began Urban Fermentation to help others who want to get the benefits of fermentation in their lives. He provides a wide variety of content covering fermented drinks like kombucha and water kefir, milk kefir and yogurt, vinegar production and lacto-fermentation such as pickles, sauerkraut for those who have to rely on others for food production. With an insatiable hunger to know more about fermentation from all nations and cultures he also has learned to make natto, miso and soy sauce, with more to come as the body of knowledge about fermentation is constantly expanding and becoming more popular as time passes.

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