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
- Wash zucchini, trim them on both ends then slice them into even rounds.
- Pack zucchini into the glass jar.
- Add red onion, garlic and ginger.
- 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.
- 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.
- Cover the jar loosely with a lid and store in a cool and dry place without direct sunlight for 3-7 days.
- The brine will start to get cloudy after a couple of days. Don’t worry, this is expected.
- Start tasting the pickled zucchini after the third day. It should start getting sour and smell like pickles.
- Once the desired taste is achieved store the zucchini in the refrigerator for up to a month.
Equipment: 2-quart glass jar with lid
- 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