Sue's Fermented Mexican Cucumber Salsa
I created this recipe when I had just a handful of cucumbers and tomatoes to use. My sweetie loved it so much we made it all summer! It's a delicious salsa with chips but doubles as a great salad if you toss in a few croutons right before serving. We prepare this recipe with a variety of heirloom tomatoes and use a mild jalapeno-type pepper called 'Fooled You' for just the right amount of heat. Feel free to substitute a different variety of pepper but you may have to adjust the amount of diced peppers called for in this recipe.
4 cups diced cucumbers, unpeeled and seeded
2 cups diced peppers
2 cups diced red onion
4 cups diced tomatoes
1 1/2 tablespoons sea salt
1 1/2 tablespoons minced garlic
2 teaspoons dried oregano
1 1/2 tablespoons lime juice
Optional: 3/4 cup of whey
Combine all ingredients in a large bowl and allow to stand for 30 minutes to blend flavors, stirring occasionally. Place salsa in jars leaving room for expansion. With a fork, push diced vegetables under brine. More brine will be created during ferment time. Open jars daily, gently stir salsa and push diced vegetables under the brine. Allow to ferment for 2 to 3 days. Place in refrigerator where it can be stored for 1 to 2 months.