Fermented Zucchini Pickles
Lactofermented zucchini pickles can be made with squash too. This recipe makes 2 quarts or ½ gallon.
  • 4 cups of zucchini thinly sliced into rounds
  • ¼ of a medium sized red onion thinly sliced
  • 3 garlic gloves smashed
  • 2 teaspoons of grated ginger
  • 4 cups of filtered water
  • 2 tablespoons of fine celtic sea salt or other high quality sea salt
  • ½ teaspoon ground turmeric
  • 1 Half gallon jar or 2 quart sized jars
  1. Thinly slice the zucchini into rounds (I use a mandolin to get a nice even slice).
  2. Add the zucchini rounds to a half gallon jar or split between smaller jars.
  3. Add the red onion, garlic and ginger.
  4. Make the salt water brine by mixing ½ cup of warm water with the salt and stir until the salt has dissolved.
  5. Add the remaining water to the salt water once the salt has dissolved. Add the turmeric and mix well.
  6. Pour the brine into the jar with the zucchini. There should be enough to submerge the zucchini under the brine. If not, make more brine and add it to the jar.
  7. Cover the jar loosely with a lid and store in a cool, dry place away from direct sunlight for 3-7 days.
  8. Once the brine is cloudy, try a zucchini to see if it's ready. It should be sour and smell like pickles.
  9. Store in the refrigerator for up to a month.
You can either use pickling weights to keep the veggies submerged under the brine or shake the jar up every few days to prevent mold from growing on the surface. If mold develops on top, scrape it off. Everything under the brine is totally fine.
Recipe by Fermented Food Lab at https://www.fermentedfoodlab.com/fermented-zucchini-pickles/