RECIPE TITLE
HERE

Prep time:
5 mins
Difficulty:
Easy
Fermentation:
2 weeks

Cucumbers, dill and a little salt: as far as fermented condiments go, you can’t do much simpler than this one. And yet, after trying this relish, we promise you’ll never look back. To make it a little fancier, combine it with a bit of lactofermented mayo (our picture), and you’ve got a homemade tartare sauce!

INGREDIENTS
DIRECTIONS

1/4 cup

(60 ml)

Ingredient #1

1/4 cup

(60 ml)

Ingredient #2

1/4 cup

(60 ml)

Ingredient #3

1/4 cup

(60 ml)

Ingredient #4

In a bowl, combine the cucumbers, dill, and salt. Transfer the mixture to your Mortier Pilon jar. Make sure to leave 3⁄4 of an inch (2 centimeters) of headspace between the mixture and the rim of the jar.

Let the mixture ferment at room temperature, covered, for at least 4 days. Once the desired level of fermentation has been reached, refrigerate or serve.

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