Lacto Fermented Dill Pickle Relish
5-6 C Cucumbers, chopped
1 Tbsp sea salt
2 Tbsp chopped fresh dill (2 tsp dried)
4 Tbsp Whey drained from plain yogurt
1. It takes about 1½ C of yogurt to obtain 4 Tbsp of whey. Start draining off whey about 1-2 hours before you start the relish. Combine all ingredients in a bowl and stir until mixed.
2. Combine all ingredients in a bowl and stir until mixed.
3. Place mixture in a wide mouth quart sized mason jar. Using a kitchen mallet or wooden spoon, squeeze cucumbers down until there is enough liquid to cover them. If you cannot obtain enough liquid add some filtered water. The top of the liquid should be at least 1 inch below the top of the jar to allow for fermentation.
4. Cover tightly and leave at room temperature for 2 days before transferring to cold storage.
5. Open and enjoy. This relish recipe produces an old-fashioned, fresh, dill pickle relish that will last up to a couple of months in the refrigerator, although moat of the pro-biotic benefit from the lactic acid fermentation will be gone by then. (In other words, the sooner you eat it the more healthful it is for you.