Name: Fermented Summer Squash and Banana Pepper Relish
Prep time: 336 h 20 min
Total time: 336 h 20 min
Ingredients: 400 grams banana peppers, chopped; 450 grams summer squash, chopped; 100 grams water; 34 grams sea salt; 1 large lettuce leaf or cabbage leaf

Relish & Salsa

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Fermented Summer Squash and Banana Pepper Relish

Preserve all those summer squash and peppers from the garden with this probiotic, fermented relish recipe! It’s made with summer squash and banana peppers and ready in just 10-14 days.

Prep: 20 minutes
Total Time: 336 hours 20 minutes

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Ingredients

400 grams banana peppers, chopped
450 grams summer squash, chopped
100 grams water
34 grams sea salt
1 large lettuce leaf or cabbage leaf

Instructions

This recipe at 1x works best with a 32-ounce jar.
Wash your banana peppers and summer squash in cool water.
Make sure your fermentation jar, weight and lid are washed and clean.
Mix all the ingredients together in a large bowl to get the salt evenly distributed.
Transfer everything, including the liquid to the jar and pack it in.
Use a piece of a lettuce leaf or cabbage leaf to tuck the relish in the brine, and place your fermentation weight on top to keep everything submerged.
Place the lid on the jar (you don’t have to tighten it super-duper tight, just close it). Place the jar in a dish to catch any spills and let it ferment at room temp. for 2 weeks.
If you do tighten the lid a lot, you should burp the jar daily when it is bubbling. It also helps to open up the jar daily to rinse the lid clean and re-submerge or scoop out any floating bits.
After 2 weeks, remove the fermentation weight and smell and taste test. Your relish should smell pleasantly sour and taste tart and salty. (if it’s warmer in your kitchen you can taste test around 10 days).
Too salty for you? Pour off half the brine into an empty jar and top off the relish with apple cider vinegar! Shake to combine. Save the extra salty brine to make my probiotic pickled garlic or probiotic pickled onions.
Store in the fridge. Please leave a five-star rating below if you love this recipe!

Notes

The timeline is adjustable based on temperature. Fermentation is faster at warm temperatures. You can taste test at 10 days and see how you like them.
This recipe at 1x is for a 32- ounce jar.
You can use any peppers you want in this recipe! Peppers above 500,000 Scoville units contain an extremely high concentration of capsaicin. At those levels, capsaicin is bactericidal and can prevent or stall natural fermentation.
Taring/zeroing the scale with a container on it subtracts the weight of the container, allowing you to weigh only what is added to the container. After taring/zeroing the scale, the scale should read 0.0 with the container on it.
Peppers and summer squash sold in a bags are sometimes triple-washed. If they are they may lack essential microbes for fermentation. If using bagged vegetables, I highly suggest adding two fresh cabbage leaves to this recipe as a “starter” for fermentation. You can eat the cabbage leaves after or compost them.

Find it online: https://cultured.guru/blog/fermented-summer-squash-and-banana-pepper-relish