Makes 1 (32 oz) quart jar

You will need

• 1 ½ lbs pickling cucumbers
• 1 small red onion, quartered
• 1 small red pepper, quartered
• 3 cloves garlic, chopped
• 1 tsp turmeric
• 1 tsp mustard seeds
• ¼ tsp cinnamon
• ½ tsp ground black pepper
• ½-1 teaspoon chili flakes
• 3 whole cloves
• 1 Tbsp Ball® Salt for Pickling and Preserving
   

Directions

Please read FAQ insert before beginning.

1. Combine the first 4 ingredients in the bowl of a food processor and pulse to finely chop careful not to puree the relish. Pour relish into a bowl with spices and salt and stir to combine; pack into a clean 1 quart jar leaving 2 inches of headspace.
2. Place spring on top of relish then twist lid on. Brine may billow out and some vegetable pieces may float to the top as the spring displaces relish.
3. Wipe jar down. Place the jar on a plate and store in a cool (65°-75°) clean place in your kitchen or pantry.
4. Check jar and taste salsa after 48 hours, there will be some fermenting activity visible as little bubbles on the top of the brine. Any white film forming in the brine is kham yeast, which is naturally occurring and perfectly safe for your ferment. (see FAQ for more on kham yeast).
5. Fermentation is complete in 5-8 days. Relish will have separated into solids and liquids that can be stirred before serving.*
6. Once the vegetables have finished the fermenting process remove lid and spring, wipe jar rim and wash fermenting lid before replacing or use a traditional Ball® canning lid.
7. Store in refrigerator. Relish will keep for 3 months.

*For a traditional sweet relish stir in up to a ¼ cup sugar after fermentation is complete.