Fermented Cherry Pepper Relish

Instructions

1. Begin by finely chopping the cherry peppers. If you prefer a milder relish, you can keep some of the seeds for heat or remove them entirely for a more mild flavor.

2. In a large mixing bowl, combine the chopped cherry peppers, chopped onion, minced garlic, sea salt, black peppercorns, mustard seeds, and dried dill. Mix everything together until well combined.

3. Transfer the mixture into a clean, sterilized glass jar. Pack the ingredients down firmly using a clean spoon to release any air pockets.

4. Fill the jar with filtered water, leaving about an inch of space at the top to allow for expansion during fermentation. Make sure all the ingredients are submerged in the water.

5. Place a clean, weight on top of the ingredients to keep them submerged under the brine. This will help prevent mold growth and ensure proper fermentation.

6. Loosely cover the jar with a clean cloth or paper towel and secure it with a rubber band. This will allow gases to escape during fermentation while keeping out dust and debris.

7. Let the jar sit at room temperature, away from direct sunlight, for 3-5 days or until bubbles form and the mixture takes on a tangy flavor. Check the jar daily and press down on the weight to keep the ingredients submerged.

8. Once the relish reaches your desired level of fermentation, remove the weight and cover the jar with a lid. Store the jar in the refrigerator for up to several weeks to slow down the fermentation process.

9. Enjoy your homemade Fermented Cherry Pepper Relish as a flavorful condiment on sandwiches, burgers, salads, or as a delicious addition to your favorite recipes.