This fermented onion capsicum pepper plant relish is a welcome condiment at any grill out . It ’s great on sandwiches and burgers , flux into tuna , stirred into pasta salad , or topped over tacos .
Yield:1 wide mouth quart jar
Ingredients
Read more : Check out this recipe for simple fermented mesa radishes !
Process
blank and chop ingredients , and shuffle them together with celery seeds . Sprinkle salt over the commixture and shake up well
wad fair quart canning jar with prepared ingredients , leaving 1 1/2 inches of headspace ( room from the top of the vegetable mixture to the brim of the jarful . A brine will naturally be created as the salt pulls liquid from the produce .
Use the back of a spoonful or your neat clenched fist to throng the ingredients tightly into the jar . If you have a little zymosis jar free weight , add it to the jar to take down the produce under the brine .
Wipe off the rim of the jar with a clean dampened towel . add together the Mason jar canning lid and tightly screw on the ring . Stephanie Thurow
Fermentation
This relish formula is a four - to - five - day ferment . Ferment at way temperature , ideally between 60 - 75 degree F ( 15 - 23 degrees C ) and keep out of direct sun .
Check on the ferment daily to verify the brine is hatch all the garden truck . If the produce has float above the saltwater stage , use a clean utensil to push it back below the brine or outdo it out and discard .
Burp the jolt daily . Unscrew the lid in short and tighten it back on to allow any build up - up gas to let go of ( and avoid possible jolt breakage or the fermentation from overflowing ) .
Stephanie Thurow
Once zymosis is complete , change the jolt into the refrigerator , with the brine and all .
Fermentation does not stop once the ferment is channel to the icebox , however it does slacken the process way down . The taste sensation and texture will continue to change , therefore this fermentation is best enjoyed within six months .
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Stephanie Thurow
Side Notes
If you do not have a field glass jolt weight , you may improvise by using an easily obliterable small food - grade meth dish that check inside the jolt . Or , if you have a smaller field glass canning jar that can fit into the mouth of the jar you are turn with , you may use that to keep the produce pushed under the brine .
If you are uncertain if your water is safe for fermentation , you’re able to boil it and allow it to cool to room temperature before stirring in the Strategic Arms Limitation Talks to make your brine .
You may stand in hunky-dory sea salt rather of coarse kosher salt if you prefer . The measurement will remain the same for this work Allium cepa white pepper relish recipe .
This recipe has been adapted fromCan It & Ferment It ( expanded 2020 edition)with permit from Skyhorse Publishing , Inc.
