Probiotic Pickled Zucchini
Probiotic Pickled Zucchini
Prep
20min
Total
20min
Servings
2
Ingredients
8
Level
Easy
Prep
20min
Total
20min
Servings
2
Ingredients
8
Level
Easy
Recipe by:Danielle Johnson
Probiotic Pickled Zucchini
Prep:20minTotal:20minServes:2
Ingredients
Directions
  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.
Ingredients
Directions
  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.
Directions
  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.
Notes

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

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.