Probiotic Pickled Zucchini - Raw Food Magazine

Probiotic Pickled Zucchini

Fermented Zucchini Pickles Recipe and Ingredients

Votes: 1
Rating: 5
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Votes: 1
Rating: 5
You:
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Probiotic Pickled Zucchini
Serves
Serves
2
2
Level
Level
Easy
Easy
Ingredients
Ingreds.
8
8
Total
Total
20min
20min
Votes: 1
Rating: 5
You:
Rate this recipe!
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
Probiotic Pickled Zucchini
Serves
Serves
2
2
Level
Level
Easy
Easy
Ingredients
Ingreds.
8
8
Total
Total
20min
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.

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!

Ingredients
Servings:
Units:
Directions
Prep
20 min
Total
20 min
  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. Add the red onion and garlic to the jar too.
  3. Make the salt water brine by mixing ½ cup of warm water with the salt and stir until the salt has dissolved.
  4. Add the remaining water to the salt water once the salt has dissolved. Add the turmeric and mix well.
  5. 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.
  6. Cover the jar loosely with a lid and store in a cool, dry place away from direct sunlight for 3-7 days.
  7. 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.

Zucchini Pickled Vegetables

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Votes: 1
Rating: 5
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Danielle Johnson

Chef: 

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.

 

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