This lacto-fermented asparagus relish recipe is the best way to satisfy your dill pickle cravings while waiting for your cucumbers to ripen. In just three days, you’ll have a crunchy, spicy and probiotic-rich relish for hamburgers, sandwiches, salads, grilled meats and more!
Why I Love Fermented Asparagus Relish
A great way to save money on groceries is to make your own condiments. They are easy to whip up, taste better than store-bought, and many can be lacto-fermented like this green hot sauce, homemade sriracha, from-scratch ketchup, green tomato salsa, or DIY mayonnaise.
Sweet pickle relish is a summer favorite at our house, and we are ready for it long before cucumbers are ready to harvest. Thankfully, fermented asparagus relish is a perfect good-for-you substitution.
This recipe yields about one quart, so if you have a large family like ours, you may want to double (or quadruple!) the batch so you have enough relish to last until you’re ready for pickling cucumbers. And don’t forget to share with friends, family, and neighbors!
Ways to Use Asparagus Relish
Fermented asparagus relish is a kicky condiment that can be used in a variety of ways. Just like classic relish, you can serve it on grilled sausages or other meats or stir it into picnic salads such as potato, egg, macaroni, or tuna salad. Here are some other creative ideas to try.
- Charcuterie – Our family loves charcuterie, and fermented asparagus relish adds a nice flavor to cheeses and cured meats.
- Asparagus and Avocado Salad – Combine fermented asparagus relish with diced avocado, red onion, and a squeeze of lemon juice.
- Asparagus and Cheese Omelette – For a delicious breakfast dish, Add fermented asparagus relish to an omelet filled with cheese and fresh herbs.
The Homestead Kitchen
This tutorial for fermented asparagus relish was featured in issue No.33 of the Homestead Kitchen magazine. This is the magazine we wish we had when we first started homesteading!
I wanted to make healthy, delicious meals from scratch that my family loved, but Better Homes & Gardens didn’t really prepare me for the overwhelming abundance of the seasonal, homesteading life.
What do you do with all those eggs? Those bushels of green beans? That 25-lb bag of wheat berries? Or all that basil?
We started publishing the Homestead Kitchen magazine to give homesteaders an affordable, inspiring read chock-full of the BEST recipes, DIY projects, and tips to make homesteading doable and FUN.
Now, the Homestead Kitchen magazine is available in print! So subscribe today and start enjoying this magazine in the palm of your hand.
Ingredients Needed
A full ingredients list, including measurements, can be found in the recipe card below.
- Fresh Asparagus Spears – Rinse and slice your spears at an angle into bite-sized pieces.
- Jalapeño Peppers – Adjust the amount according to your heat preference, and dice them finely.
- Onion – You can use red, white, or yellow onion and dice it small.
- Granulated Sugar – If you prefer, you can substitute raw honey.
- Whey – I get this from strained yogurt. Learn all about starter cultures here!
- Mustard Seeds – Did you know mustard seeds can be bought in bulk from Azure Standard, so you can make mustard from scratch, too?
Ingredient Substitutions
- Jalapeño Peppers – If you don’t want the spiciness of the jalapeños you can remove the seeds, or substitute a more mild pepper. Even bell peppers would be delicious.
- Onion – As mentioned, any color onion will do. You can also use shallots or the white bottom parts of green onions. The green tops can also be used, however, we find they get a little soft during the fermentation process.
- Whey – If you don’t have whey on hand, you can use some kombucha, sauerkraut brine or the liquid from any other ferment.
How to Make Fermented Asparagus
Step 1: Chop and mix vegetables together in a medium bowl.
Step 2: In a small bowl, combine the salt, dill, apple cider vinegar, sugar, whey, and mustard seeds.
Step 3: Pour the veggies into a quart-sized, wide-mouth Mason jar, pushing down as necessary (a sauerkraut pounder is great for this!). Vegetables should be about one inch below the mouth of the jar.
Step 4: Pour the liquid mixture over the vegetables in the jar.
Step 5: Place a fermentation weight or smaller lid on top of your vegetables to keep them under the brine.
Step 6: Lightly screw a lid onto the jar or add a fermentation lid.
Step 7: Ferment the relish on your countertop for three days. If not using a fermentation lid, burp your relish once a day to prevent gasses from building up in the jar.
Step 8: After three days, taste your relish. If the flavor is to your liking, place it in the refrigerator. If you would like to ferment it more, leave it on the counter for an additional 24 hours.
Step 9: Store your relish in the refrigerator for up to 6 months.
Did you make this recipe? If so, please leave a star ⭐ rating and your comments in the recipe card below. Then snap a photo and tag us on social media @homesteadingfamily so we can see your fermented asparagus relish!
FAQ
Yes, in addition to the nutrition from the vegetables, it contains probiotics. These live bacteria are good for your gut. The fermentation process makes it rich in probiotics.
You can season it like fermented cucumbers. Try different herbs, spices, or a fermented sweet pickle relish. This will give you unique flavors.
You can top salads with it or add it to main dishes. The brine from fermentation can also enhance flavors.
Keep it refrigerated at a steady temperature. Use high-quality, raw ingredients and follow a tested recipe. This ensures great flavor and texture even after storage.
Other Posts You May Enjoy
- What is Fermentation? A Beginner’s Guide
- Easy Green Fermented Hot Sauce
- Green Tomato Salsa Recipe
- Fermented Sriracha Recipe (Easy & Kids Love It)
- Fermented Ketchup (Easy, Homemade, Probiotic & Kids Love It)
- Easy Homemade Lacto-Fermented Mayo
Fermented Asparagus Relish Recipe
Equipment
- Mixing Bowls
- Wide Mouth Glass Jar
- Fermentation Weight
- Fermentation Lid
Ingredients
- 3 cups Fresh Asparagus
- 2 whole Jalapeños
- 1 whole Onion
- 4 cloves Garlic
- 1/2 Tablespoon Salt
- 2 teaspoons Dried Dill
- 1/2 cup Apple Cider Vinegar
- 1/2 cup Granulated Sugar or honey
- 1/4 cup Whey strained from yogurt
- 1 Tablespoon Mustard Seeds
Instructions
- Mix vegetables together in a medium bowl.
- In a small bowl, combine the salt, dill, apple cider vinegar, sugar, whey, and mustard seeds.
- Pour the veggies into a quart-sized, wide-mouth Mason jar, pushing down as necessary (a sauerkraut pounder is great for this!). Vegetables should be about one inch below the mouth of the jar.
- Pour the liquid mixture over the vegetables in the jar.
- Place a fermentation weight or smaller lid on top of your vegetables to keep them under the brine.
- Lightly screw a lid onto the jar or add a fermentation lid.
- Ferment the relish on your countertop for three days. If not using a fermentation lid, burp your relish once a day to prevent gasses from building up in the jar.
- After three days, taste your relish. If the flavor is to your liking, place it in the refrigerator. If you would like to ferment it more, leave it on the counter for an additional 24 hours.
- Store your relish in the refrigerator for up to 6 months.
Notes
- Jalapeño Peppers – If you don’t want the spiciness of the jalapeños you can remove the seeds, or substitute a more mild pepper. Even bell peppers would be delicious.
- Onion – As mentioned, any color onion will do. You can also use shallots or the white bottom parts of green onions. The green tops can also be used, however, we find they get a little soft during the fermentation process.
- Whey – If you don’t have whey on hand, you can use some kombucha, sauerkraut brine or the liquid from any other ferment.
- Charcuterie – Our family loves charcuterie, and fermented asparagus relish adds a nice flavor to cheeses and cured meats.
- Asparagus and Avocado Salad – Combine fermented asparagus relish with diced avocado, red onion, and a squeeze of lemon juice.
- Asparagus and Cheese Omelette – For a delicious breakfast dish, Add fermented asparagus relish to an omelet filled with cheese and fresh herbs.
