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For extra fermented meals recipes, be part of/renew for one or three years with code KITCHEN to say your free copy of The Fermentation Kitchen by Gabe Toth.
When you’ve got some additional pickling cucumbers that you simply have no idea what to do with, or perhaps you have already got jars of pickles stacked to the ceiling, you’ll be able to observe your knife abilities and make some dill relish.
Substances
- 2 pickling cucumbers, minced
- 3-4 sprigs of dills, finely chopped
- 1 clove of garlic (optionally available), minced
- salt, 3% by weight of different components
Instructions
1. Combine cucumber, dill, and garlic in a bowl. Weigh this combination in grams. Multiply that weight by 0.03 and add that quantity of salt in grams. Let sit for a few hours to permit the salt to tug moisture out of the greens.
2. Pack into pint or half-pint (500 or 250 mL) jars and put a weight on the combination to press the relish beneath the liquid degree.
3. Ferment for two–3 weeks.
This recipe comes from the e-book The Fermentation Kitchen by Gabe Toth.
