If you grow zucchini, you know how quickly it can pile up in the summer. Fermented zucchini relish is one of my favorite ways to turn that abundance into something flavorful, practical, and long-lasting.
This version skips the vinegar and the canner. Instead, salt and time do the work. The result is tangy, slightly crisp, and full of living flavor. It’s a simple way to preserve zucchini while adding the benefits of fermentation.
The recipe is flexible by design. Zucchini is the base, but you can adjust the onion, peppers, garlic, and spices to fit your taste. Use what you have. Keep it mild or make it spicy. Fermentation works beautifully when it fits your kitchen.
Check out my instagram reel tutorial here!
Ingredients
- 2 medium zucchini (~900g), finely chopped
- 1 red onion (~150g), diced
- 2 cayenne peppers or 1 sweet pepper, diced
- 2 garlic cloves, minced
- 28g fine sea salt (about 1 tablespoon)
- Optional: fresh dill, mustard seed, chili flakes, etc.
How to make it
- Combine all ingredients in a bowl and sprinkle with salt.
- Massage or lightly pound until liquid (brine) starts forming.
- Pack tightly into a clean jar, pressing down until the brine rises above the veggies.
- Add a fermentation weight or use a cabbage leaf to keep everything submerged.
- Cover with an airlock (or regular lid and “burp” the jar daily) and ferment at room temp for 4-10 days.
- Taste daily starting around day 4. Once tangy and bubbly, switch to a regular lid and transfer to the fridge. It will keep in the fridge for several months.
Storage & How to Use
Store the relish in the refrigerator, where it will keep for several months. The flavor will continue to develop slowly over time.
This fermented zucchini relish is delicious on sandwiches, burgers, and tacos. Stir it into egg salad or potato salad, spoon it over grilled meats, or add a scoop to a simple grain bowl. Anywhere you’d use traditional relish, this version adds a bright, tangy twist with the added benefits of fermentation.
I hope you give it a try!
