Probiotic Pickled Zucchini

Name: Probiotic Pickled Zucchini
Prep time: 20 min
Cook time: 20 min
Yield: 2
Cuisine: Asia
Ingredients: 4 cups zucchini ((thinly sliced into rounds)); 1/4 onion ((red, medium sized, thinly sliced)); 3 garlic cloves ((smashed)); 2 tsp ginger ((grated)); 4 cups filtered water; 2 Tbsp celtic sea salt ((or other high-quality sea salt)); 1/2 tsp turmeric ((ground))

Posted on November 2, 2015 by Danielle Johnson in Fermented, Snacks

Fermented Zucchini Pickles Recipe and Ingredients

Serves

Level

Easy

Ingredients

Ingreds.

Total

20min

Serves

Level

Easy

Ingredients

Ingreds.

Total

20min

Garlic, ginger, turmeric, and pickles. If those words have got you salivating, then this fermented zucchini pickles recipe is for you.

Pickling is a great way to introduce interesting flavors into your routine, to preserve veggies you grew or bought, and it even has all kinds of health benefits to boot. These zucchini pickles are great on burgers, as a tangy side dish, or just for a snack!

You don’t need any special equipment aside from a couple quart jars and some good salt. Lacto-bacteria will do most of the work for you!

Garlic, ginger, turmeric, and pickles. If those words have got you salivating, then this fermented zucchini pickles recipe is for you.

You don’t need any special equipment aside from a couple quart jars and some good salt. Lacto-bacteria will do most of the work for you!

Ingredients

4 cups zucchini (thinly sliced into rounds)
1/4 onion (red, medium sized, thinly sliced)
3 garlic cloves (smashed)
2 tsp ginger (grated)
4 cups filtered water
2 Tbsp celtic sea salt (or other high-quality sea salt)
1/2 tsp turmeric (ground)

Servings:

Units:

Directions

Prep

20 min

Total

20 min

Thinly slice the zucchini into rounds (I use a mandolin to get a nice even slice).
Add the zucchini rounds to a half gallon jar or split between smaller jars. Add the red onion and garlic to the jar too.
Make the salt water brine by mixing ½ cup of warm water with the salt and stir until the salt has dissolved.
Add the remaining water to the salt water once the salt has dissolved. Add the turmeric and mix well.
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.
Cover the jar loosely with a lid and 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.

Nutritional Information (per serving)

Calories: Fat: Carbs: Protein:

Note: 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.

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Chef: Danielle Johnson

Hi! I’m Danielle, fermented food lover and blogger. I’ve been making fermented foods for about four years. My adventures into fermented foods started with coconut water kefir and eventually I got into making fermented veggies such as sauerkraut and pickles.