Onion and Pepper Relish

Delight in the flavors of this homemade fermented onion and bell pepper relish. This mild relish recipe offers a perfect balance of sweet and tangy flavors with a hint of spice. The fermentation process not only enhances the natural sweetness of the onions and bell peppers but also infuses them with a delightful tang and depth of flavor. With the addition of whole coriander seeds, cumin, and sauerkraut brine, this relish becomes a versatile condiment that can elevate a variety of dishes. Get ready to savor the complex flavors and probiotic benefits of this delightful homemade relish.

Yield: About 2 quarts
(Fermentation vessel: 2 quarts or larger)

INGREDIENTS:

• 5 large onions, sliced
• 5 large red or green bell peppers, or a combination, thinly sliced
• 1 tablespoon whole coriander seed, slightly cracked
• ½ teaspoon ground cumin
• 1–1½ tablespoons unrefined sea salt
• 1 tablespoon sauerkraut brine (from your stash in the fridge)

INSTRUCTIONS:

1. Prepare and season the onions and bell peppers.
2. Slice the onions and bell peppers into thin slices.
3. In a large bowl, combine the sliced onions, bell peppers, slightly cracked coriander seeds, ground cumin, unrefined sea salt, and sauerkraut brine.
4. Ensure that the onions and bell peppers are well mixed with the spices, salt, and sauerkraut brine.
5. Transfer to fermentation vessel.
6. Press the mixture of onions and bell peppers into a 2-quart or larger fermentation vessel, ensuring it is tightly packed.
7. Allow the brine to build up at the bottom of the vessel, covering the mixture.
8. Start the fermentation process by placing the fermentation vessel on a baking sheet and set it aside in a location nearby, away from direct sunlight, at a cool temperature.
9. Let the relish ferment for the recommended time based on your preference for taste and texture (7 to 14 days).
10. Check the ferment daily to ensure the onions and bell peppers remain submerged in the brine. If needed, press down on the mixture to bring the brine to the surface.
11. Any harmless scum that forms on top can be skimmed off, but remove any mold if you see it.
12. Once the fermentation process is complete, transfer the fermented onion and bell pepper relish to jars, leaving as little headroom as possible.
13. Press the mixture down under the brine to ensure it is fully submerged.
14. Tighten the lids on the jars.
15. Store the jars in the refrigerator.
16. This fermented onion and bell pepper relish will keep for up to several months when refrigerated.
17. Add a burst of flavor and complexity to your dishes with this homemade fermented onion and bell pepper relish. Spread it on sandwiches, burgers, or hot dogs, use it as a topping for tacos or grilled meats, or incorporate it into your favorite recipes for an added dimension of taste. Enjoy the tangy and probiotic-rich goodness of this delightful homemade relish.

TIPS:

• Ensure that your fermentation vessel is clean and sterilized before starting the process to avoid any unwanted bacteria or contamination.
• Use high-quality, fresh ingredients for the best flavor and results.
• Adjust the amount of salt according to your taste preference. Start with the lower end of the recommended range and add more if needed during the seasoning process.
• Massaging the salt into the onions and bell peppers helps to draw out their natural juices and create a brine. This brine is essential for the fermentation process.
• Keep an eye on the fermentation vessel daily to ensure the onions and bell peppers remain submerged in the brine. If needed, press down on the mixture to bring the brine to the surface.