Sweet Pickle Relish
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Sweet Pickle Relish
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Votes: 1
Rating: 5
You:
Rate this recipe!
CulturedFoodLife.com
CulturedFoodLife.com Print Recipe
Servings: 1quart
Servings: 1quart
You can also make these into bread and butter chip pickles. Just don't chop and dice but leave the cucumbers and onions in thin slices. These are really good on sandwiches.
~Donna
Ingredients
  • 1/2 teaspoon Caldwell’s Starter Culture or 1/4 cup kefir whey
  • 3 cups cucumbers chopped and diced
  • 1/2 cup sliced onions chopped and diced
  • 1/2 cup honey or maple syrup
  • 1/2 red pepper chopped and diced
  • 1 1/2 teaspoon Celtic sea salt
  • 1 tablespoon whole celery seeds
  • 1 teaspoon turmeric
  • 1/2 tablespoon yellow mustard seeds
Servings: quart
Units:
Instructions
  1. If using the starter culture, place 1⁄2 cup of water in a glass measuring cup and add the culture and stir until dissolved. Let the mixture sit while you prepare the vegetables anywhere between 5 and 15 minutes. If using kefir whey, add it when the recipe calls for culture in step 3.
  2. In large bowl, mix cucumbers with onion and place in 1 quart-sized, wide-mouthed mason jars, pressing down lightly with a pounder or meat hammer.
  3. Combine remaining ingredients and whey and pour the liquid over cucumbers, adding more water if necessary to cover.
  4. Keep the top of the liquid 1 inch below the top of the jar.
  5. Cover tightly and keep at room temperature for about 3 days before transferring to the refrigerator.
  6. These will last at least a year in your fridge.
CulturedFoodLife.com