Healthy Pickled Veggie Relish Recipe
An easy and lightly-fermented pickled vegetable relish that serves as a delicious topping for just about everything.
Ingredients
- 4 whole bell peppers (red and orange are my faves, but yellow also works nicely here)
- 1 large handful fresh cilantro
- 1 large handful fresh parsley
- 2 whole small, spicy green peppers (your choice of variety and heat)
- 3 whole celery stalks
- 3 whole medium sweet red onions (or two large)
- 6-7 whole cloves of fresh garlic
- 4 tbsp extra virgin olive oil
- 1 whole lemon
- 2 tbsp kosher salt
- 1.5 cups hot water
- 1 tbsp freshly ground black pepper
Instructions
- Chop all your vegetables finely and layer in large glass jar (please don't use plastic or metal)
- Pour olive oil on top of your chopped veggie mixture
- Squeeze juice of one whole lemon and add to the jar
- Add black pepper
- In a separate bowl or large mug, add 1.5 cups of boiling water to your salt and mix until the salt is fully dissolved
- Allow the saltwater mixture to cool for about 5 minutes until it's warm, but no longer hot
- Add it to the top jar and place the lid on, shaking the contents a bit so every chopped veggie bit is coated in saltwater and lemon juice
- Leave the mixture on your counter for 2 to 4 days with the lid only partially screwed on, because fermentation creates lots of gas that needs a way to escape
- By the fourth day, your relish will be partially fermented and should be moved to the refrigerator (some people prefer to let this ferment more fully and go a full two weeks, but we could the flavor and texture is the most crisp with only light fermentation)