Fermented Zucchini Relish

Instructions

1. In a large bowl, combine the chopped zucchinis, diced onion, red bell pepper, and green bell pepper.

2. Sprinkle sea salt over the vegetable mix and toss gently to ensure even distribution. Let the mixture sit for about 1 hour to allow the salt to draw out excess moisture from the vegetables.

3. After an hour, rinse the vegetables under cold water to remove excess salt. Drain well.

4. In a separate saucepan, combine apple cider vinegar, honey, mustard seeds, celery seeds, turmeric, and black pepper. Bring the mixture to a simmer over medium heat, stirring until the honey is dissolved. Let the mixture cool slightly.

5. Add the drained vegetables to the saucepan with the vinegar mixture. Stir well to coat the vegetables evenly with the brine.

6. Transfer the mixture to a clean glass jar, pressing down gently to remove any air bubbles and ensure the vegetables are submerged in the liquid.

7. Cover the jar with a clean kitchen towel or cheesecloth and secure it with a rubber band. This allows air to circulate while preventing dust or insects from getting into the jar.

8. Place the jar in a cool, dark place, away from direct sunlight, to ferment for 3-5 days. Check the relish daily and press down on the vegetables to keep them submerged in the liquid.

9. Taste the relish after 3 days; if it has reached your desired level of tanginess, transfer it to the refrigerator. For a stronger flavor, continue fermenting for a few more days.

10. Once refrigerated, the Fermented Zucchini Relish will keep for several weeks. Enjoy it as a condiment on burgers, hot dogs, sandwiches, or as a zesty side dish.