Wow, have I got a treat for you! Garlic, ginger, turmeric and a few slices of onion flavor these pickles to sour, zingy perfection. Stained golden yellow from the turmeric and sliced thin into rounds makes them fit perfectly on sandwiches and burgers.

My garden has been producing loads of zucchini. I can only eat zucchini so many days in a row before I am sick to death of it. Fermenting it is the perfect way to preserve the bountiful harvest. So if you are like me and have zucchini coming out your ears or just love pickles, you have to try this recipe.

Health Benefits of Fermented Zucchini Pickles

I use the lacto-fermentation method for pickling, because it has many health benefits. This method of pickling will give you more energy and a healthy, vibrant body, because it…

• Aids in digestion
• Helps vitamins and minerals be absorbed better by your body
• Balances your gut micro-biome

Other popular recipes on this blog that use this same method are my Pickled Skinny Asparagus Snacks, How to Make Crunchy Pickles and Pickled Onions.

What You Will Need

Making pickles using this method is straight forward and requires no fancy equipment. You will need two quart sized jars, spices, purified water and high quality sea salt.

What To Expect

For the first few days the brine will be clear. About 3 days into fermentation the brine will get cloudy. This is a good thing. It means the lactic-acid bacteria are doing their job.

Once the brine is cloudy after 3-5 days, try one. It should taste sour. If they are not sour leave them out another day or two and try one again. Once they are to your liking place them in the fridge. They are ready to eat!

Fermented Zucchini Pickles

 

Print

Lactofermented zucchini pickles can be made with squash too. This recipe makes 2 quarts or ½ gallon.

Author: Danielle

Ingredients

• 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

Instructions

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.

Notes

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.

3.5.3226

Happy Fermenting!

Danielle

[optinlock id=”4″][/optinlock]

Some links on this page are affiliate links and they are all for companies that I support and buy from myself.  If you decide to purchase any of these products through these links, I will earn a small commission and you will have my sincere thanks for supporting Fermented Food Lab.