The delicate tang of sweet pickle relish is a summertime favorite when slathered on a stadium hot dog or a hamburger from the backyard grill. By choosing to make a traditional fermented sweet pickle relish, it will taste similar to the jarred varieties you’ve been purchasing at the grocery store (most of which contain high-fructose corn syrup), instead it is chock-full of nutritious real food and fermented for a probiotic punch. You’ll get all the health benefits without anyone realizing you swapped in a fermented food.
New to Fermented Foods? Start HERE with the 5 Reasons to Eat Fermented Foods at Every Meal
A relish is a cooked, pickled, or chopped vegetable or fruit food item, typically used as a condiment. It originated in India as a delicious way to preserve vegetables through fermentation and has since become popular throughout the world.
Relish is a broad category of food items that are served alongside a meal for the purpose of a condiment. The overall taste sensation might be sweet or savory, mild or hot. Relish includes jams, sauce, chutneys, pickles, and more. Relishes in general contain vegetable and sometimes fruit pieces that are meatier than those found in chutneys, and the sauce they are immersed in is not that prominent.
In the United States, the most common commercially available relishes are made from pickled cucumbers and are known as pickle relishes. Two variants of are hamburger relish (pickle relish in a ketchup base or sauce) and hot dog relish (pickle relish in a mustard base or sauce).
With just a few simple ingredients and a little time, your going to be enjoying your homemade Fermented Sweet Pickle Relish.
And trust me, it’s taste is deliciously the same as you’d expect from the jarred variety, only this is healthy & homemade.
Fermented Sweet Pickle Relish
- Place the mixture in a quart jar and press to remove any air bubbles.
- In the same bowl, combine the honey, vinegar, Whey, mustard seeds, and turmeric and pour the liquid into the jar.
- Place a weight (such as a smaller glass jar) inside the jar to ensure the relish is fully submerged under the liquid.
- Cover the top of the jar with cheesecloth, and secure with a rubber band or string.
- Ferment at room temperature (roughly 70°F, or 21°C) for 3 days.
- Cover with an airtight lid and store in the refrigerator overnight for the flavors to combine. The relish will keep in the refrigerator for up to 6 months.