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Pickled Zucchini Recipe

Pickled Zucchini Recipe

  • Author: Gigi Mitts
  • Total Time: 30 minutes


These homemade fermented zucchini pickles are flavorful, crunchy and super easy to make.


  • 4 cups of zucchini thinly sliced into rounds
  • ¼ red onion thinly sliced
  • 3 garlic cloves peeled and halved
  • 2 teaspoons of grated ginger
  • 4 cups of filtered water
  • 2 tablespoons of sea salt


  1. Wash zucchini, trim them on both ends then slice them into even rounds.
  2. Pack zucchini into the glass jar.
  3. Add red onion, garlic and ginger.
  4. Make the brine by mixing ½ cup of warm water with the salt and stir until the salt has dissolved then add the remaining water.
  5. Pour the brine into the jar with zucchini leaving space of 1-inch at the top of the jar. The zucchinis should be submerged below the brine. If not, make more brine and pour it in.
  6. Cover the jar loosely with a lid and store in a cool and dry place without direct sunlight for 3-7 days.
  7. The brine will start to get cloudy after a couple of days. Don’t worry, this is expected.
  8. Start tasting the pickled zucchini after the third day. It should start getting sour and smell like pickles.
  9. Once the desired taste is achieved store the zucchini in the refrigerator for up to a month.


Equipment: 2-quart glass jar with lid

  • Prep Time: 30 minutes


  • Serving Size: 100 grams
  • Calories: 37
  • Sugar: 6.37 grams
  • Sodium: 168 mg
  • Fat: 0.24 grams
  • Carbohydrates: 8.57 grams
  • Fiber: 1.1 gram
  • Protein: 1.05 grams
  • Cholesterol: 0 mg