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Cucumber relish
Level 2 · some practice
Small cucumbers with onion, red bell pepper, dill and mustard seeds, fermented whole in brine and chopped fine at the end. A sour, salty relish for hot dogs, burgers, potato salad or deviled eggs.
- Salt
- 5% 50 g per liter of water
- Time
- Several weeks
- Temperature
- 68–72°F
- Jar
- 1L
The golden rule: keep everything under the brine and never use less than 2% salt over the water.
No sign-up. We guide you step by step, from the scale to the fridge.
Reviewed October 27, 2026 · 55 facts, each with its source
You'll need
- 1-liter wide-mouth glass jar (about a quart)
- Glass weight, or a sealed freezer bag filled with brine
- Airlock lid or a regular lid
- Kitchen scale
- Food processor, or a good knife
- Calibrated pH meter: strips only count if they read below 4.0
- Small clean glass jars with lids
Step by step
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Pick small cucumbers and trim the blossom end
Wash the jar, the weight and the cutting board in hot soapy water and rinse them well. Use small pickling cucumbers, firm and freshly picked. Rinse them in cold water, without scrubbing, and cut a thin slice off the blossom end, the one opposite the stem: it holds enzymes that soften the cucumber. If they're long, halve them lengthwise. Peel the onion and quarter it. Remove the stem, seeds and white ribs from the bell pepper and cut it into wide strips. Rinse the dill.
Tip: Leave out any cucumbers that are soft, hollow or bruised.
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Dissolve the salt in the water
Weigh the water and the salt and stir until it dissolves. Use salt without iodine or additives, such as canning salt.
Tip: Filtered or spring water is best: tap water usually has chlorine. Never use distilled water.
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Pack the vegetables in tightly
Fit the cucumbers, onion and pepper into the jar, packed tight so they don't move, with the dill and mustard seeds tucked in between. Keep everything below the shoulder of the jar.
Tip: Everything goes in large pieces: it gets chopped at the end, once it has fermented.
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Cover with the brine and add the weight
Pour the brine up to the neck of the jar. The vegetables need to sit 1 to 2 inches below it; set the weight on top so they don't float. With no weight, a zip-top freezer bag filled with brine and sealed does the same: it fits the mouth of the jar and, if it leaks, does not dilute the salt.
Tip: No more and no less than the neck. Filled to the brim, it can overflow as it bubbles; with lots of air at the top, mold comes more easily.
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Close it and wait 3 to 4 weeks
Close the jar and keep it at 68–72 °F: at that temperature, the cucumbers take 3 to 4 weeks. In the first week the brine turns cloudy and bubbles. Cut a cucumber open: when it's done, it's olive green and translucent to the center. Then it's time to chop it.
Close it the way you prefer
- Airlock lid
- The lid keeps air out and the airlock lets the gas escape: nothing to do.
- Regular lid
- Close it, and each time you check on it, loosen it for a moment to let the gas out. Close it again right away.
Tip: Above 77 °F they may spoil: in summer, find the coolest corner of the house. At 59–68 °F they take 5 to 6 weeks.
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Check the pH, chop it and into the fridge
Before you chop anything, look and smell: if the cucumbers are soft or slimy, or smell bad, throw it all out. Measure the pH of the brine: since relish isn't boiled, it must be below 4.4; better, 4.2 or lower. If it isn't there, let it ferment longer and measure again every day or two. Lift out the vegetables and keep the brine. Chop the cucumbers, onion and pepper very fine, by knife or with short pulses of the food processor, without making a purée. Mix it with a few spoonfuls of its brine, fill the small clean jars, pressing until the liquid covers it, close them and keep them in the fridge.
Tip: Don't add sugar or honey to the jar: it would start fermenting again. If you like it sweet, sweeten it on the plate.
No sign-up. We guide you step by step, from the scale to the fridge.
Variations
The same method, a different flavor. Once you have this one down, try one of these.
What you'll see
Relish is a condiment of chopped pickles. This one has no vinegar and no sugar: the cucumbers ferment whole in brine, with the onion, red bell pepper, dill and mustard seeds, just like dill pickles, and get chopped at the end. That way the fermentation is the usual one, whole vegetables under the brine, and the chopping comes once it is already sour. Cucumbers are watery and need a strong brine, 5%: 50 g of salt per liter of water. The result is a sour, fairly salty relish, used by the spoonful.
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How to tell it's going well
- Never less than 2% salt. Cutting the salt in a vegetable ferment is not safe.
- The salt is weighed against the water, not the vegetables.
- Everything under the brine, 1 to 2 inches, from start to finish. Mold needs air, and anything poking out can spoil.
- Fuzz or green, blue, brown or black spots: that's mold. Throw out the whole batch; it can't be scooped off.
- A white, gray or pink film: usually kahm yeast. Skim it off daily: too much of it lowers the acidity.
- Slimy or putrid-smelling: throw it out. Well fermented, it smells pleasantly sour.
- Below pH 4.6, the limit the guides set. We suggest waiting for 4.2 before the fridge.
- Once fermented, into the fridge. Left out, it keeps fermenting until it's too sour and no longer fit to eat.
Where every number comes from
Every number in this recipe comes from a food safety guide. We keep a copy of each source and quote its exact words.
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1
Chunks go in brine; shredded vegetables are dry-salted
“Liquid brines are usually used for fermenting chunks, whereas salt is directly mixed with shredded or minced foods like sauerkraut.”
UC Master Food Preservers, Inyo-Mono · Brine Math Made Easy · read on October 20, 2026
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2
50 g of salt per liter of water is a 5% brine
“5% 50 g / L liquid”
UC Master Food Preservers, Inyo-Mono · Brine Math Made Easy · read on October 20, 2026
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3
Tested recipes range from 2 to 10% salt
“Tested recipes will fall between 2% and 10% brine concentrations.”
UC Master Food Preservers, Inyo-Mono · Brine Math Made Easy · read on October 20, 2026
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4
It is not safe to cut the salt
“It is unsafe to reduce salt in lactofermented vegetables.”
UC Master Food Preservers, Inyo-Mono · Brine Math Made Easy · read on October 20, 2026
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5
About 450 g of vegetables and half a liter of brine per jar
“Plan on using about 1 pound of vegetables per 1-quart jar and about 2 cups of brine.”
K-State Research and Extension (Kansas State University) · Taking a New Look at Fermented Foods (MF3491, June 2020) · read on October 20, 2026
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6
Non-iodized salt
“Be sure to use non-iodized salt.”
K-State Research and Extension (Kansas State University) · Taking a New Look at Fermented Foods (MF3491, June 2020) · read on October 20, 2026
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7
Everything washed in hot soapy water and rinsed well
“Wash all surfaces and containers that will be used with hot sudsy water and rinse well before use.”
K-State Research and Extension (Kansas State University) · Taking a New Look at Fermented Foods (MF3491, June 2020) · read on October 20, 2026
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8
Chunks packed tightly before the brine goes in
“For brining, large vegetable chunks are packed tightly in a jar, before adding a salt water brine to cover them.”
K-State Research and Extension (Kansas State University) · Taking a New Look at Fermented Foods (MF3491, June 2020) · read on October 20, 2026
Show the remaining 47 claims
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9
Brine up to the neck of the jar
“Fill to the neck of the jar if using a brine.”
K-State Research and Extension (Kansas State University) · Taking a New Look at Fermented Foods (MF3491, June 2020) · read on October 20, 2026
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10
As it ferments it bubbles and can overflow
“Fermented vegetables are quite active and bubbly; they can ooze out of the jar if you are not careful.”
K-State Research and Extension (Kansas State University) · Taking a New Look at Fermented Foods (MF3491, June 2020) · read on October 20, 2026
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11
Lots of air at the top invites mold
“Leaving too much headspace in a jar will allow extra space for oxygen to collect, causing mold or scum to form on the surface.”
K-State Research and Extension (Kansas State University) · Taking a New Look at Fermented Foods (MF3491, June 2020) · read on October 20, 2026
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12
Anything poking out of the brine can spoil
“Fermenting vegetables may float to the surface and poke up out of the brine where they may spoil.”
K-State Research and Extension (Kansas State University) · Taking a New Look at Fermented Foods (MF3491, June 2020) · read on October 20, 2026
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13
A weight on top keeps it submerged
“Placing a weight (such as a jar or brine-filled bag) on top to keep them submerged is a good idea.”
K-State Research and Extension (Kansas State University) · Taking a New Look at Fermented Foods (MF3491, June 2020) · read on October 20, 2026
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14
The lid keeps air out and the airlock lets gas escape
“A lid prevents oxygen from entering the jar. However, it is important to vent the jar with a one-way valve to release the gases that form during fermentation.”
K-State Research and Extension (Kansas State University) · Taking a New Look at Fermented Foods (MF3491, June 2020) · read on October 20, 2026
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15
At 60–70 °F it's slower but better
“A slower ferment at 60° to 70° F will yield better results than one fermented at higher temps.”
K-State Research and Extension (Kansas State University) · Taking a New Look at Fermented Foods (MF3491, June 2020) · read on October 20, 2026
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16
In summer, check it often
“when fermenting in the summer, plan to check your ferments often for doneness.”
K-State Research and Extension (Kansas State University) · Taking a New Look at Fermented Foods (MF3491, June 2020) · read on October 20, 2026
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17
It usually takes several weeks
“it generally will take several weeks.”
K-State Research and Extension (Kansas State University) · Taking a New Look at Fermented Foods (MF3491, June 2020) · read on October 20, 2026
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18
In the fridge it keeps crisp for months
“Storing fermented vegetables in the refrigerator will keep them fresh and crisp for many months.”
K-State Research and Extension (Kansas State University) · Taking a New Look at Fermented Foods (MF3491, June 2020) · read on October 20, 2026
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19
Left out, it keeps fermenting until it's no longer fit to eat
“if left out at room temperature they will continue fermenting, becoming very sour and ripening beyond palatability and safety.”
K-State Research and Extension (Kansas State University) · Taking a New Look at Fermented Foods (MF3491, June 2020) · read on October 20, 2026
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20
Without an airlock, loosen the lid now and then
“If a one-way valve is not used, the gases will need to be released manually by loosening the lid occasionally.”
K-State Research and Extension (Kansas State University) · Taking a New Look at Fermented Foods (MF3491, June 2020) · read on October 20, 2026
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21
Cucumbers are watery and need a stronger brine
“Vegetables with a high water content, such as cucumbers or peppers, require a stronger brine”
K-State Research and Extension (Kansas State University) · Taking a New Look at Fermented Foods (MF3491, June 2020) · read on October 20, 2026
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22
For large vegetables such as cucumbers and carrots, a 5% brine
“Generally 5% salt concentrations are used for large vegetables (cucumbers and carrots)”
University of Illinois Extension · Fermentation handout (2020) · read on October 20, 2026
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23
Salt is best weighed
“It is best to weigh salt for accuracy.”
University of Illinois Extension · Fermentation handout (2020) · read on October 20, 2026
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24
Salt without additives, such as canning salt
“The salt used in fermentation should contain no additives. Canning or pickling salt is recommended”
University of Illinois Extension · Fermentation handout (2020) · read on October 20, 2026
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25
Filtered or spring water is best
“Filtered water or spring water are preferred.”
University of Illinois Extension · Fermentation handout (2020) · read on October 20, 2026
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26
Tap water usually has chlorine
“Tap water usually contains chlorine, chloramines and fluoride that must be removed before culturing.”
University of Illinois Extension · Fermentation handout (2020) · read on October 20, 2026
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27
Never distilled water
“Do not use distilled water.”
University of Illinois Extension · Fermentation handout (2020) · read on October 20, 2026
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28
The freshest vegetables you can get
“Use the freshest produce possible”
University of Illinois Extension · Fermentation handout (2020) · read on October 20, 2026
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29
1 to 2 inches below the brine
“Your fermenting product should be kept 1-2 inches below the brine.”
University of Illinois Extension · Fermentation handout (2020) · read on October 20, 2026
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30
Ideally 68–72 °F
“Control room temperature– ideal=68-72°F”
University of Illinois Extension · Fermentation handout (2020) · read on October 20, 2026
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31
Less time, less sour; more time, more sour
“Generally, if you want a less sour product, use a shorter fermentation time; longer for more tang.”
University of Illinois Extension · Fermentation handout (2020) · read on October 20, 2026
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32
Bubbles are gas from the lactic acid bacteria
“This is because Lactic acid bacteria produce gases and this shows up in the form of bubbles.”
University of Illinois Extension · Fermentation handout (2020) · read on October 20, 2026
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33
If it's slimy or smells rotten, throw it out
“If fermented product is slimy, smells spoiled/rotten, discard it.”
University of Illinois Extension · Fermentation handout (2020) · read on October 20, 2026
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34
Mold needs air
“Molds require oxygen to grow.”
UC Davis, Department of Food Science and Technology · Common issues with fermented fruits and vegetables (v1.0, 15-mar-2022) · read on October 20, 2026
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35
If there's mold, the whole batch goes
“If you confirm mold growth on any part of a ferment, it should be immediately discarded.”
UC Davis, Department of Food Science and Technology · Common issues with fermented fruits and vegetables (v1.0, 15-mar-2022) · read on October 20, 2026
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36
Mold is usually green, blue, brown or black
“Mold is typically green, blue, brown, or black in color.”
UC Davis, Department of Food Science and Technology · Common issues with fermented fruits and vegetables (v1.0, 15-mar-2022) · read on October 20, 2026
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37
A white, gray or pink film may form
“White, grey, or pink films may form on the surface of fermenting fruits or vegetables.”
UC Davis, Department of Food Science and Technology · Common issues with fermented fruits and vegetables (v1.0, 15-mar-2022) · read on October 20, 2026
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38
That film is usually kahm yeast
“This film is typically yeast, often referred to by home fermenters as Kahm yeast.”
UC Davis, Department of Food Science and Technology · Common issues with fermented fruits and vegetables (v1.0, 15-mar-2022) · read on October 20, 2026
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39
Too much yeast lowers the acidity
“Excessive yeast growth can lead to off flavors or textures and reduce acidity.”
UC Davis, Department of Food Science and Technology · Common issues with fermented fruits and vegetables (v1.0, 15-mar-2022) · read on October 20, 2026
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40
A putrid smell means a failed ferment
“A putrid smell indicates a failed fermentation.”
UC Davis, Department of Food Science and Technology · Common issues with fermented fruits and vegetables (v1.0, 15-mar-2022) · read on October 20, 2026
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41
It smells pleasantly sour, not putrid
“A fermented fruit or vegetable will smell pleasantly sour but not putrid.”
UC Davis, Department of Food Science and Technology · Common issues with fermented fruits and vegetables (v1.0, 15-mar-2022) · read on October 20, 2026
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42
The pH must not rise above 4.6
“The pH can be checked periodically to ensure it does not rise above 4.6.”
UC Davis, Department of Food Science and Technology · Common issues with fermented fruits and vegetables (v1.0, 15-mar-2022) · read on October 20, 2026
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43
Mold can't be scooped off
“The mold cannot be scooped out, as the roots will still be in your food and could make you sick.”
Ask Extension (Clackamas County Extension, Oregon State University) · Pickle/olive brine surface mold spots #889210 · read on October 20, 2026
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44
Skim kahm off daily
“we recommend skimming the yeast off daily”
Ask Extension (Clackamas County Extension, Oregon State University) · Pickle/olive brine surface mold spots #889210 · read on October 20, 2026
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45
Open the lid only briefly
“The lid should only be opened briefly to limit oxygen from entering the container.”
University of Minnesota Extension · Preserving food at home: Fermentation (reviewed 2026) · read on October 25, 2026
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46
The bag holds brine: if it leaks, the salt is not diluted
“It is recommended that the brine solution be stored in plastic bags to ensure that the fermentation brine is not diluted should the bag leak or break.”
Virginia Cooperative Extension (Virginia Tech) · Vegetable fermentation (FST-328, reviewed 2025) · read on October 26, 2026
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47
The bag, well sealed
“Be sure to seal the plastic bag.”
National Center for Home Food Preservation (USDA, University of Georgia) · Suitable Containers, Covers, and Weights for Fermenting Food · read on October 26, 2026
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48
Cucumbers washed, blossom end cut off
“Wash cucumbers, cut off blossom end.”
BC Centre for Disease Control, Environmental Health Services · Safety of Fermented Foods, Section 3.1: Fermented Vegetables (August 2024, updated December 2024) · read on October 25, 2026
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49
For pickles, ideally 68–72 °F for 3 to 4 weeks
“The ideal temperature for a cucumber pickle fermentation is 20-22°C for approximately 3 to 4 weeks.”
BC Centre for Disease Control, Environmental Health Services · Safety of Fermented Foods, Section 3.1: Fermented Vegetables (August 2024, updated December 2024) · read on October 25, 2026
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50
At 59–68 °F they take 5 to 6 weeks
“At temperatures of 15-20°C fermentation periods of 5 to 6 weeks are typical.”
BC Centre for Disease Control, Environmental Health Services · Safety of Fermented Foods, Section 3.1: Fermented Vegetables (August 2024, updated December 2024) · read on October 25, 2026
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51
Above 77 °F they may spoil
“fermentation at temperatures higher than 25°C may result in spoilage.”
BC Centre for Disease Control, Environmental Health Services · Safety of Fermented Foods, Section 3.1: Fermented Vegetables (August 2024, updated December 2024) · read on October 25, 2026
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52
Unpasteurized and refrigerated, below pH 4.4 to control Listeria
“A pH of lower than 4.4 is recommended for unpasteurized pickled vegetables held under refrigeration for L. monocytogenes control.”
BC Centre for Disease Control, Environmental Health Services · Safety of Fermented Foods, Section 3.1: Fermented Vegetables (August 2024, updated December 2024) · read on October 25, 2026
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53
If they turn soft, slimy or smell bad, they go
“Caution: If the pickles become soft, slimy, or develop a disagreeable odor, discard them.”
National Center for Home Food Preservation (USDA, University of Georgia) · Dill Pickles · read on October 26, 2026
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54
At pH 4.0 or above, a two-decimal pH meter is needed
“the processor must use a pH meter with two decimal places accuracy if the final pH is 4.0 or above”
Cornell Food Venture Center (Cornell AgriTech) · Acid & Acidified Foods · read on October 25, 2026
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55
Below 4.0, strips will do
“If the pH is below 4.0, other methods can be used such as pH paper or a pH meter with one decimal place.”
Cornell Food Venture Center (Cornell AgriTech) · Acid & Acidified Foods · read on October 25, 2026
