Fermented Zucchini Pickles

We love fermented food here at the Farm. Filled with beneficial microorganisms, these Fermented Zucchini Pickles are just as delicious as they are nutritious!

Fermented Zucchini Pickles

4 C zucchini, thinly sliced into rounds
¼ of a medium sized red onion, thinly sliced
3 garlic cloves, smashed
2 t grated ginger
4 C filtered water
2 T sea salt
½ t ground turmeric  
Thinly slice zucchini into rounds & add to a half gallon jar or split between smaller jars. Add the red onion, garlic and ginger.

Make the salt water brine by mixing ½ C of warm water with the salt and stir until dissolved.

Add the remaining water to the salt water once the salt has dissolved. Add turmeric & mix.

Pour brine over zucchini. There should be enough to submerge the zucchini under the brine. If not, make more brine and add it to the jar.

Cover jar loosely with lid & store in a cool, dry place away from direct sunlight for 3-7 days.

Once the brine is cloudy, try a zucchini to see if it's ready. It should be sour and smell like pickles.

Store in the refrigerator for up to a month.


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