Chapter 9

Fermented Sweet Pickle Relish

First created in India as a delicious way to preserve vegetables through fermentation, relish is now popular nearly everywhere. Relish is typically made from chopped vegetables that are seasoned and fermented for several days. It can be sweet, savory, mild, or hot.

Relish is a broad category of food items that are served alongside a meal for the purpose of a condiment.

In the United States, the most common commercially available relishes are made from pickled cucumbers and are known as pickle relishes. Two variants of pickle relish are hamburger relish (pickle relish in a ketchup base or sauce) and hot dog relish (pickle relish in a mustard base or sauce).

In this chapter, we will be making a traditional fermented sweet pickle relish. Although it will taste similar to the jarred varieties you’ve been purchasing at the grocery store (most of which contain high-fructose corn syrup), this one is chock-full of nutritious real food and fermented for a probiotic punch. You’ll get all the health benefits without anyone realizing you swapped in a fermented food.

◁ Fermented Sweet Pickle Relish

YIELD: ABOUT 3 CUPS (735 G)

Sweet pickle relish is also a favorite, and it’s so easy to make—just toss together the ingredients, cover, and allow the good bacteria to work their magic.

EQUIPMENT YOU’LL NEED:

Mixing bowl

Mixing spoon

1 glass quart (946 ml) jar with lid

Weight or smaller glass jar

Cheesecloth or cotton fabric square

Rubber band or string

INGREDIENTS:

3 cups (405 g) finely chopped cucumber

1/2 cup (75 g) finely chopped red bell pepper

1/2 cup (80 g) finely chopped onion

11/2 teaspoons sea salt

1/2 cup (170 g) raw honey

1/2 cup (60 ml) raw apple cider vinegar

1/4 cup (60 ml) Whey (See here) or brine from a vegetable ferment

1 tablespoon (11 g) mustard seeds

1/2 teaspoon ground turmeric

In a large bowl, mix together the cucumber, red bell pepper, onion, and salt. Place the mixture in a quart (950 ml) jar and press to remove any air bubbles.

In the same bowl, combine the honey, vinegar, Whey, mustard seeds, and turmeric and pour the liquid into the jar. Place a weight (such as a smaller glass jar) inside the jar to ensure the relish is fully submerged under the liquid.

Cover the top of the jar with cheesecloth and secure with a rubber band or string. Ferment at room temperature (roughly 70°F, or 21°C) for 3 days. Cover with an airtight lid and store in the refrigerator overnight for the flavors to combine. The relish will keep in the refrigerator for up to 1 month.

NOTE: If your ambient home temperature is colder than 68°F (20°C), create a warm fermentation station using the tips.

◁ Avocado Egg Salad

YIELD: 4 SERVINGS

Full of protein, healthy fats, and fermented ingredients, this avocado egg salad is the perfect way to start your day. Whether served on toasted sprouted-grain bread or atop a bed of mixed greens, this breakfast will keep you full and focused straight through until lunch.

6 large hard-boiled eggs, diced

1 avocado, pitted, peeled, and diced

2 tablespoons (30 g) plain or Greek Yogurt (See here)

2 tablespoons (28 g) (See Fermented Mayonnaise)

2 tablespoons (30 g) (See Fermented Sweet Pickle Relish)

2 tablespoons (13 g) finely chopped celery

1 tablespoon (10 g) finely chopped onion

Sea salt and ground black pepper, to taste

8 slices of sprouted-grain or gluten-free bread or 4 cups (220 g) mixed greens

In a large bowl, combine the eggs, avocado, Yogurt, Fermented Mayonnaise, Fermented Sweet Pickle Relish, celery, and onion, and season with salt and black pepper.

Serve as a sandwich on bread or serve on a bed of mixed greens for a grain-free, gluten-free, low-carb option.

Thai Chicken Lettuce Wraps

YIELD: 4 SERVINGS

Combining sweet and savory chicken with crispy slaw is the perfect, healthy, quick weeknight meal that’s going to wow your whole family. Instead of serving the chicken mixture wrapped in the lettuce, you could serve the chicken mixture and slaw over rice or on a bed of salad greens.

FOR THE THAI CHICKEN:

2 tablespoons (28 g) butter

1/2 of a medium onion, chopped

2 tablespoons (32 g) tomato paste

2 cloves of garlic, minced or pressed

3 tablespoons (42 g) Thai sweet chili sauce

1 tablespoon (15 ml) Worcestershire sauce

1 pound (455 g) boneless, skinless chicken thighs or breast, cut into bite-size pieces

FOR THE SLAW TOPPING:

3 tablespoons (45 g) (See Fermented Sweet Pickle Relish)

Juice of 1 lemon

2 tablespoons (40 g) raw honey

2 cups (140 g) shredded cabbage

1/4 cup (28 g) (See Fermented Ginger Orange Carrots)

Bibb or butter lettuce

MAKE THE THAI CHICKEN: In a large skillet over medium heat, melt the butter. Sauté the onion, tomato paste, and garlic until the onion is softened, about 4 minutes. Stir in the chili and Worcestershire sauces. Add the chicken. Cook, stirring occasionally, until the chicken is no longer pink in the center, 5 to 10 minutes.

MAKE THE SLAW TOPPING: In a large bowl, whisk together the Fermented Sweet Pickle Relish, lemon juice, and honey. Add the cabbage and Fermented Ginger Orange Carrots, mixing well to coat with the dressing.

Serve the chicken wrapped in lettuce leaves, topped generously with the slaw.

◁ Ham Salad Spread

YIELD: 3 CUPS (680 G)

This is a great recipe to repurpose your leftover holiday ham in a brand new way. It’s great as a dip, spread, or sandwich filling, and with my Fermented Sweet Pickle Relish, it’s packed with probiotics!

1 pound (455 g) cooked ham, chopped

1/2 cup (115 g) (See Fermented Mayonnaise)

1/3 cup (82 g) (See Fermented Sweet Pickle Relish)

2 tablespoons (20 g) finely chopped onion

2 tablespoons (15 g) finely chopped celery

Pulse the chopped ham in a food processor until you have very small pieces. Take care not to overprocess.

Transfer the ham to a medium bowl and add the Fermented Sweet Pickle Relish, Fermented Mayonnaise, relish, onion, and celery, folding to combine. Serve chilled, as a sandwich spread or a topper for crackers or cucumber slices. It’s also good served on a bed of fresh greens. The spread will keep in the refrigerator for up to 1 week.

NOTE: Add additional Fermented Mayonnaise if think your ham salad is dry. For a softer ham salad—more like the type you might purchase at a deli counter—use a meat grinder to grind your ham.

VARIATION:

Use turkey in place of the ham for a delicious turkey salad.

Sweet Pimento Cheese Dip

YIELD: 2 CUPS (455 G)

This wonderful homemade pimento cheese spread can be used for grilled cheese sandwiches, as a spread for crackers, or served on top of celery sticks for a delightful snack.

2 cups (240 g) grated sharp Cheddar cheese

1/4 cup (60 g) (See Fermented Sweet Pickle Relish)

1/4 cup (60 g) Greek Yogurt (See here)

1/4 cup (60 g) (See Fermented Mayonnaise)

1 jar (4 ounces, or 115 g) pimentos, drained and chopped

1 medium jalapeño, seeded and chopped

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/4 teaspoon sea salt

1/2 teaspoon ground black pepper

In a medium bowl, combine the cheese, Fermented Sweet Pickle Relish, Yogurt, Fermented Mayonnaise, pimentos, jalapeño, garlic powder, onion powder, salt, and pepper. Mix well. Refrigerate overnight to allow the flavors to combine.

Serve with crackers or as a topping on celery sticks. Store any remaining Pimento Cheese Dip in the refrigerator for up to 1 week.

◁ Salmon Salad–Stuffed Tomatoes

YIELD: 6 SERVINGS

By using salmon in this recipe, you ramp up your omega-3 fatty acid intake up to nine times the amount supplied by tuna in a typical tuna salad recipe! You can make it with canned or grilled salmon.

6 tomatoes (each the size of a baseball)

1 cup (215 g) flaked cooked wild-caught salmon

2 tablespoons (30 g) (See Fermented Sweet Pickle Relish)

2 tablespoons (13 g) chopped celery

2 tablespoons (20 g) chopped onion

2 tablespoons (30 g) Greek Yogurt (See here)

2 tablespoons (28 g) (See Fermented Mayonnaise)

1 tablespoon (4 g) chopped fresh flat-leaf parsley

1 teaspoon horseradish mustard

Sea salt and ground black pepper, to taste

Remove the cores and carefully hollow out the insides of the tomatoes with a spoon, making space for a generous serving of Salmon Salad. Set aside.

In a medium bowl, combine the salmon, Fermented Sweet Pickle Relish, celery, onion, Yogurt, Fermented Mayonnaise, parsley, and mustard, and season with sea salt and pepper.

Fill each hollowed-out tomato with one-sixth of the Salmon Salad. Serve immediately.

◁ Confetti Herbed Potato Salad

YIELD: 4 SERVINGS

Picnic-ready dishes like macaroni and potato salad have been around forever. They can be made healthier with fresh ingredients and fermented mayonnaise that supply a good dose of probiotic bacteria. The flavors combine to make the perfect side dish for your next cookout, especially when filled with the flavors of freshly chopped herbs. Although most everyone enjoys their potato salad chilled, I prefer mine right after it’s been mixed and the potatoes are still warm!

2 pounds (910 g) Yukon gold or red-skinned potatoes (about 4 medium-large)

3 large hard-boiled eggs, peeled and chopped

2 celery stalks, finely chopped

1 red bell pepper, finely chopped

5 or 6 scallions (white and green parts), finely chopped

1/4 cup (61 g) (See Fermented Sweet Pickle Relish)

2 tablespoons (8 g) chopped fresh flat-leaf parsley

2 tablespoons (6 g) chopped fresh chives

1 tablespoon (15 g) Dijon mustard

1 teaspoon prepared horseradish

1 cup (225 g) (See Fermented Mayonnaise), or more as needed

Sea salt and ground black pepper, to taste

Bring a large pot of salted water to a boil and cook the potatoes for 10 to 15 minutes until the potatoes are easily pierced with a paring knife. Drain and let cool until just cool enough to handle. Peel the skins from the potatoes and cut into bite-size pieces.

In a large bowl, combine the cooked potatoes, eggs, celery, red bell pepper, scallions,Fermented Sweet Pickle Relish, parsley, chives, mustard, horseradish, and Fermented Mayonnaise, and stir to coat, using additional mayonnaise if needed. Season with sea salt and black pepper.

Serve right away while still warm, or refrigerate and serve chilled.

◁ Swiss Mushroom Melt

YIELD: 4 SANDWICHES

Flavorful mushrooms surrounded by gooey melted Swiss cheese: Can you go wrong? To make it a heartier meal, add a hamburger patty or a slice of leftover meat loaf.

FOR THE SANDWICH SPREAD:

3 tablespoons (45 g) (See Fermented Sweet Pickle Relish)

3 tablespoons (42 g) (See Fermented Mayonnaise)

1 tablespoon (15 g) (See Fermented Ketchup)

FOR THE SWISS MUSHROOM MELT:

1/3 cup (75 g) butter, divided

8 ounces (225 g) white mushrooms, sliced

1 teaspoon Worcestershire sauce

1/2 teaspoon garlic powder

1/4 teaspoon dried thyme

Sea salt and ground black pepper,to taste

8 slices of sprouted-grain or gluten-free bread

8 slices of Swiss cheese

4 slices of provolone cheese

MAKE THE SANDWICH SPREAD: In a small bowl, combine the Fermented Sweet Pickle Relish, Fermented Mayonnaise, and Fermented Ketchup. Set aside.

MAKE THE SWISS MUSHROOM MELT: In a medium skillet over medium-low heat, melt 2 tablespoons (28 g) of the butter. Sauté the mushrooms for 3 to 4 minutes until cooked through.

Add the Worcestershire sauce, garlic powder, thyme, salt, and pepper and continue cooking the mushrooms until all the liquid has evaporated.

With the remaining butter, butter one side of each slice of bread. Assemble each sandwich, buttered side out, with 1 slice of Swiss, 1 slice of provolone, a generous layer of sautéed mushrooms, and a second slice of Swiss.

In a large skillet over medium-low heat, cook the sandwiches until golden brown and the cheese is melted, about 3 minutes per side.

Remove the sandwiches from the stove and allow to cool slightly. Open each sandwich and add a thin layer of the Sandwich Spread. Serve immediately.

“Everything” Hot Dog Sauce

YIELD: 11/2 CUPS (355 ML)

This is the perfect blend of all your favorite hot dog toppings already mixed together. No more lugging multiple bottles of condiments when camping or picnicking! It’s great not only on hot dogs, but on brats and burgers too.

1/2 cup (123 g) (See Fermented Sweet Pickle Relish)

2 tablespoons (22 g) yellow mustard

2 tablespoons (30 g) (See Fermented Ketchup)

1/2 cup (80 g) finely chopped onion

In a bowl, combine the Fermented Sweet Pickle Relish, mustard, Fermented Ketchup, and onion. Mix well. Transfer to a jar, cover, and store in the refrigerator for up to 1 month. Serve as a topping for hot dogs or burgers.

◁ Crab and Shrimp Louis

YIELD: 4 SERVINGS

This California original of seafood atop fresh greens is defined, in part, by its creamy Thousand Island Dressing. If you wish, you can use either all shrimp or all crab.

FOR THE THOUSAND ISLAND DRESSING:

1/2 cup (115 g) (See Fermented Mayonnaise)

1/4 cup (61 g) (See Fermented Sweet Pickle Relish)

1/4 cup (60 g) (See Fermented Ketchup)

FOR THE SALAD:

1 head of romaine lettuce, shredded

1/2 of an English cucumber, thinly sliced

1 ripe avocado, pitted, peeled, and sliced

2 medium tomatoes, quartered

4 large hard-boiled eggs, peeled and sliced

8 ounces (225 g) lump crabmeat (fresh or canned)

8 ounces (225 g) cooked and peeled wild-caught shrimp

MAKE THE THOUSAND ISLAND DRESSING: Combine the Fermented Mayonnaise, Fermented Sweet Pickle Relish, and Fermented Ketchup. Mix well.

MAKE THE SALADS: Evenly divide the lettuce, cucumber, avocado, tomatoes, eggs, crab, and shrimp among 4 salad plates. Spoon the Thousand Island Dressing over the salad just before serving.