Spiced zucchini relish from Fermented Vegetables, 10th Anniversary Edition: Creative Recipes for Fermenting 72 Vegetables, Fruits, & Herbs in Brined Pickles, Chutneys, Kimchis, Krauts, Pastes & Relishes (page 350) by Kirsten K. Shockey and Christopher Shockey

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Recipe is a variation of "Zucchini peach relish" on same page. Zucchini are dehydrated overnight, then fermented for 7-14 days.

  • Ganga108 on March 05, 2025

    I made this but it wasn't successful. I suspect the zucchini needs to be cut smaller for a relish (imo), but also that perhaps the zukes were dehydrated too long. They still need to exude enough moister for the brine to cover the pickle. Will try again.

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