📝 About This Recipe
This vibrant, fermented spread is a modern tribute to Central European pickling traditions, balancing the deep tang of cured cabbage with a crisp, sweet-and-sour medley of fresh garden vegetables. It is an explosion of textures—crunchy, juicy, and bright—elevated by a subtle infusion of celery seed and mustard. Perfect for cutting through the richness of grilled meats or adding a sophisticated probiotic punch to your next charcuterie board.
🥗 Ingredients
The Fermented Base
- 32 ounces Sauerkraut (high quality, drained and squeezed dry)
The Garden Crunch
- 1 large Red Bell Pepper (finely diced)
- 1 large Green Bell Pepper (finely diced)
- 1 medium Yellow Onion (finely minced)
- 3 ribs Celery Stalks (finely diced)
- 1 large Carrot (peeled and finely shredded)
Sweet & Tangy Brine
- 1 cup Apple Cider Vinegar (raw and unfiltered preferred)
- 3/4 cup Granulated Sugar (can adjust for sweetness preference)
- 1 teaspoon Celery Seed (whole)
- 1 teaspoon Mustard Seed (yellow or brown)
- 1/2 teaspoon Sea Salt (to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
- 1/4 teaspoon Turmeric (for a golden hue)
👨🍳 Instructions
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1
Begin by draining the sauerkraut in a fine-mesh sieve. Use your hands or the back of a spoon to press out as much liquid as possible; this ensures the relish isn't watery.
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2
Transfer the drained sauerkraut to a large cutting board and roughly chop it into smaller, bite-sized pieces so it incorporates evenly with the other vegetables.
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3
Finely dice the red and green bell peppers, onion, and celery. Aim for a uniform size (about 1/8 inch) to create a beautiful, jeweled appearance.
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4
Shred the carrot using the fine side of a box grater and set aside.
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5
In a large non-reactive mixing bowl, combine the chopped sauerkraut, diced peppers, onion, celery, and shredded carrots. Toss thoroughly with tongs.
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6
In a small stainless steel saucepan over medium heat, combine the apple cider vinegar, sugar, celery seed, mustard seed, salt, pepper, and turmeric.
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7
Bring the vinegar mixture to a gentle simmer, stirring constantly until the sugar has completely dissolved. This should take about 3-5 minutes.
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8
Remove the brine from the heat and let it cool for about 5-10 minutes. It should be warm, but not boiling, when added to the vegetables to keep them crisp.
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9
Pour the warm brine over the vegetable mixture and stir well to ensure every piece is coated.
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10
Cover the bowl tightly with plastic wrap or transfer the mixture into clean glass Mason jars.
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11
Refrigerate the relish for at least 24 hours before serving. This 'curing' time is essential for the flavors to meld and the cabbage to absorb the aromatics.
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12
Before serving, give the relish a quick stir to redistribute the juices that may have settled at the bottom.
💡 Chef's Tips
Always use glass or stainless steel bowls, as the vinegar can react with aluminum or plastic and affect the flavor. For a spicier kick, add a finely minced jalapeño or a teaspoon of red pepper flakes to the brine. If you find the relish too sweet, increase the vinegar by 2 tablespoons; if too tart, add a touch more sugar while the brine is hot. This relish keeps beautifully in the refrigerator for up to 3 weeks, and the flavor actually improves after the first week. Ensure you squeeze the sauerkraut very dry; if it's too wet, the brine will be diluted and the flavor won't be as punchy.
🍽️ Serving Suggestions
Heap onto a toasted bratwurst or Italian sausage for the ultimate gourmet hot dog experience. Mix a few tablespoons into a classic potato salad or tuna salad for unexpected crunch and tang. Serve as a bright accompaniment on a deli platter alongside pastrami, rye bread, and sharp Swiss cheese. Pair with a crisp, cold Pilsner or a dry Riesling to complement the fermented acidity. Use as a topping for grilled pork chops or roasted salmon to cut through the fat.