Wild Fermented Zucchini Relish

March 6, 2019 (Last Updated: August 7, 2021)
Wild fermented zucchini relish

Wild fermented zucchini relish is a fantastic, probiotic-packed staple to have on hand to eat with brats, hot dogs, or other sausages. It’s extremely easy to make and will provide that spicy-sour kick you’re craving.

This wild fermented zucchini relish recipe is extremely simple. It only takes a few minutes to throw it together. The best part is, you don’t need any fancy equipment to make it.

Things You will Need

  • Quart Jar or other fermentation vessel of similar size
  • Coffee filter or cloth
  • Rubber Band or string
  • Fermentation weight, or zip-lock bag filled with water
  • Food ingredients from the recipe below

How to Make Wild Fermented Zucchini Relish

Start by grating up the zucchinis and mincing the other vegetables into small bits. A food processor can save you some time here, and can be very useful for someone who does not have great knife skills.

Combine all of your ingredients in a medium-sized bowl, and begin to massage the mixture with your hands to release the juices. I feel that it is always more effective to get in there and get your hands dirty, but that method is not for everyone.

If you prefer, you can use a tamper, the handle of a baseball bat, or any other object useful for pounding. As long as you get the juices flowing and can form a brine, that is all that matters.

When you have plenty of liquid pooling in the bottom of the bowl, begin transferring the relish to your jar or fermentation vessel.

Wild fermented zucchini relish

Pack your relish in about 4 layers, pressing down to submerge the vegetables with each one. Place a fermentation weight or a ziplock bag filled with water on top to weigh down and fully submerge the vegetables.

Be sure to leave at least 1 inch at the top of the jar. As your relish ferments, bubbles will form in the mixture, and everything will expand and take up more room in the jar.

If you are worried about it overflowing, place a dish or plate under the jar to catch any liquid that may get pushed out.

When you have a recipe like this wild fermented zucchini relish, the vegetables are in tiny pieces and may float to the top. This is fine, and I usually just scrape those pieces off if needed.

If mold ever forms at the top of the jar, don’t worry, your ferment can still be saved. Just scrape the mold off. Anything submerged below the brine is usually safe and protected by the lactic acid bacteria.

Wild fermented zucchini relish

And Now We Wait…

Loosely place a lid on top of the jar, and set on the counter or in a pantry out of direct sunlight. Allow fermenting for 4-5 days, or until it has reached your flavor preference. Ideal temperature is between 65-70 degrees.

I like to smell and take a taste after day 3 and taste every day after that until I am satisfied with the flavor. Sometimes my intuition just tells me when it’s ready to eat as well.

You can store this wild fermented zucchini relish in the refrigerator for about 3 months, longer if the vegetables remain submerged in the brine. If you do not have extra juice, be sure to stir the relish once per week.

For larger batches, you can store this recipe in a cold storage for up to a year, as long as the vegetables remain submerged. The temperature must remain below 55 degrees, or fermentation will continue and you may end up with a slimy, mushy mess.

Serve with your favorite brats, hot dogs, sausages, or just enjoy as a probiotic-packed snack. Brats are delicious served with this zucchini relish, some homemade sauerkraut, and some spicy mustard.

Wild fermented zucchini relish

Wild Fermented Zucchini Relish

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By Curie Ganio
Prep Time: 15 Min Cooking Time: 4-5 Days


  • 2-3 Medium Zuchinnis (grated)
  • 1 Clove Garlic (minced)
  • ½ Sweet Onion (minced)
  • 2 tsp Mustard Seed
  • 2 tsp Dill
  • 1 tsp Red Pepper Flakes
  • 1 tsp Sea Salt



Combine all ingredients in a medium-sized bowl.


Massage the mixture with your hands, or use a tamper to release the juices.


Wash a quart jar with soap and hot water, and begin packing the relish tightly into the jar and pressing down with each layer.


Press and weigh the vegetables down below the brine so that it is fully submerged using a fermentation weight or other object (a zip-lock bag filled with water works well too).


Allow fermenting for 4-5 days or until the relish has reached the desired flavor.


If some mold grows on the top, simply scrape it off. Anything below the mold should be safe to eat.


Can be stored in the refrigerator for 3-4 months, longer if it is kept below the brine or stirred weekly to prevent mold forming on the top.

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