Crunchy, salty, and satisfying, lacto-fermented zucchini pickles are a delicious, gut-healthy treat and the perfect solution to an abundance of zucchini.
Do you have loads of zucchini overflowing from your garden? I know the feeling! I'm buried in oversized zucchini, trying to use it all up by making everything from bread to art (yes, zucchini art is a thing!). But what if there was a delicious, gut-healthy way to preserve all those zucchinis?
Enter lacto-fermented zucchini pickles. Crisp, zesty, and just as satisfying as my fermented dill pickles, these are a must-try. Add garlic and fresh herbs for an extra burst of flavor, and you have a tasty, probiotic-rich snack.
Fermented zucchini relish or pickles?
I tried two methods of fermenting zucchini. First, I made the most terrible zucchini relish. It was horrible. I gave it to the chickens, and even they weren't sure what to make of the mushy stuff. Maybe I didn't prepare it correctly. One site suggested using only the small zucchini for relish as the oversized zucchini are much juicier. This was likely the problem.
The second method I experimented with was zucchini pickles, which I prepared similarly to my fermented pickles. I much prefer to make lacto-fermented zucchini pickles (or cubes in my case) as I am only left with oversized zucchini at the end of the harvest season.
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Ingredients
- 4 cups, or enough to fill your jars, chopped fresh zucchini (I left the skin on, but I cut out the seeded middle)
- 4 cups, room temperature, unchlorinated water (Note: If your tap water is chlorinated and you don't have a filter, let the water stand overnight and the chlorine will evaporate.)
- 2 tablespoon unrefined sea salt
- 6 to 8 sprigs of fresh dill (or parsley, if you prefer)
- 2 cloves garlic, halved
Equipment
- 2 1-quart glass mason jars - Wide-mouth mason jars work best for packing and cleaning.
- Fermentation weights - Used to keep the zucchini fully submerged in brine (liquid). For my first experiment, I used a slice of zucchini, but I eventually switched to these glass fermentation weights (amazon.com or amazon.ca), and I love them. You can also use a fermentation lid or an airlock lid, which lets gases escape automatically and avoids the rust that regular metal lids usually develop over time.
Instructions
STEP 1
Wash and dry your mason jars.
STEP 2
Make the brine (salted water) by dissolving the salt in the water. Note: You want to ensure your tap water is free from chlorine. Chlorinated water during the fermentation process will slow or prevent the growth of the beneficial bacteria and yeasts.
STEP 3
Wash your zucchini and put aside any bruised or questionable-looking specimens.
STEP 4
Pack the herbs, garlic, and zucchini tightly into each quart jar and cover with brine. Leave about 1 inch of headspace at the mouth of the jars so the bubbling brine has room to expand.
Now, this is really important - make sure there is enough brine to cover the vegetables at all times, or else they will start developing mold and your ferment may be ruined. So long as they remain under the anaerobic safety of the brine, they'll be fine.
To keep the vegetables submerged, you could use a cabbage leaf or a piece of cheesecloth, for example, followed by some type of weight. Check out this post for some creative weight ideas. You can also buy fermentation weights.
STEP 5
Screw on the lids (but not too tightly to let some of the fermentation gases escape) and set in a location at room temperature, out of direct sunlight. Soon you'll see bubbles of carbon dioxide gas in the brine, which means you've been successful and the brine has started to acidify. This is the stage in which you will begin to "burp" your jar every couple of days if you are using a regular metal lid. Simply unscrew the lid slightly and allow the gas to escape.
STEP 6
Over time, the mixture will become cloudy and start to develop a pleasantly sour smell. Lactobacillus species are most abundant during this time. Now, you can start to taste-test the zucchini.
But here is the tricky part. There doesn't seem to be a cut-and-dry date for when lacto-fermented zucchini is done. It seems to depend on the temperature of your home and how sour you like them. It may take a week or two. Remember: Fermented zucchini should smell pleasantly sour. Never eat fermented vegetables that smell bad. You may also want to avoid ferments that smell like alcohol (unless you want to get a bit tipsy).
Once the zucchini is done to your liking, screw the lids on tight and place them in the fridge or other cold storage facility. You may also want to label your ferments with the date.
What is Lacto-Fermented Zucchini?
Lacto-fermentation is the ancient art of pickling, long before there was canning. During traditional fermentation, bacteria eat the vegetable's sugars, releasing lactic acid. This acid acts as a preservative, preventing the growth of unwanted bacteria.
This lacto-fermentation method doesn't require heat, so you retain all of the raw vegetables' vitamins, minerals, and enzymes.
Potential Health Benefits
Fermented foods are full of good bacteria and enzymes that are produced during the fermenting process. So, in other words, fermentation turns your food into natural probiotics. Instead of popping a probiotic pill, you could eat fermented carrots instead, which may contain more probiotics than a pricey supplement.
One quick search on the Internet will result in tonnes of information on the health benefits of probiotics, from boosting your immune system to improving digestion. I don't know if it's all true, but I feel better when fermented foods, like carrots, are a regular part of my diet.
New to fermenting?
Here are the biggest fermentation mistakes I've made and how to avoid them.
Why Salt Matters (& What Kind to Use)
Salt is the MOST crucial ingredient in this recipe. It is a preservative that can keep vegetables edible for months… maybe even years!!! Can I get a "hooray" for salt! In fermentation, the salt draws juices from the vegetable's cells and creates that lovely, cloudy brine rich with gut-healthy, lactic acid bacteria.
The salinity of the brine encourages good bacteria to flourish and inhibits the growth of unwanted bacteria and yeast that could make us sick. Salt also helps keep your vegetables crispy by hardening the pectin in the cells of the vegetables.
What kind of salt should you use?
Use a non-iodized salt, such as fine sea salt or kosher salt. Iodized table salt can interfere with the fermentation process and may cause off flavors or cloudy brine.
Storage
Once your fermented zucchini tastes pleasantly sour and is done to your liking, tighten the lid and transfer the jar to the refrigerator or another cold storage space. Cold temperatures slow the fermentation process and help preserve the texture and flavor.
Make sure the zucchini stays below the brine during storage. If pieces float above the liquid for too long, they are more likely to spoil.
Properly fermented zucchini can last for several months in the fridge, as long as it stays submerged in brine and smells pleasantly sour. The flavor will continue to develop over time, and the texture may gradually soften.
Always check for signs of spoilage before eating. If the zucchini smells rotten, becomes slimy in an unpleasant way, or shows fuzzy mold, it is best to discard it.
FAQ
Yes. Oversized zucchini can work well for fermented zucchini pickles, especially if you cut away the soft, seedy center. Smaller zucchini may stay a bit firmer, but large zucchini are still a great way to preserve an abundant harvest.
No, you do not need to peel zucchini before fermenting. The peel can be left on, especially if the zucchini is fresh and clean.
Most recommendations are to ferment between 55°F and 75°F, which is especially conducive to L. plantarum and L. brevis lactobacillus bacteria, according to the book, Fermented Vegetables.
Fermented zucchini usually takes about 5 to 14 days, depending on the temperature of your home and how sour you like it. Warmer rooms speed up fermentation, while cooler rooms slow it down.
Fermented zucchini is ready when it smells pleasantly sour, the brine looks cloudy, and the flavor tastes tangy and salty. Start tasting after about 5 to 7 days and refrigerate it once it reaches a flavor you enjoy.
Fermented zucchini can turn soft if the zucchini is overripe, too watery, not fully submerged, or fermented too long in a very warm room. Using firmer zucchini, enough salt, and keeping everything below the brine can help improve texture
Once the zucchini is fermented to your liking, seal the jar tightly and store it in the refrigerator or another very cold place. Keep the zucchini submerged in brine during storage for the best results.
Fermented zucchini can last for several months in the refrigerator if it is properly fermented, kept cold, and stays below the brine. It may soften over time, so it is usually best enjoyed sooner rather than later for the best texture.
Now, are you ready to try fermented zucchini pickles? If not, you can always make zucchini art. I hear it's a really cool thing to do.
Optional Tools for Easier Fermenting
You definitely do not need any special equipment to make fermented zucchini. But if you plan to ferment regularly, a few tools can make the job easier and a little less messy.
- Glass fermentation weights - Weights keep the zucchini fully submerged in the brine, which helps prevent mold and makes fermenting more reliable. I bought these glass fermentation weights, and I love them.
- Fermentation lids or airlock lids - These lids allow fermentation gases to escape automatically, so you don't have to "burp" the jar every day.
Fermented Zucchini Pickles with Dill & Garlic
Ingredients
Equipment
Method
- Wash and dry your pickling jars.
- Make the brine by dissolving the salt in the water. Note: You want to ensure your water is free from chlorine. Chlorinated water for fermentation will slow or prevent the growth of the beneficial lacto-bacteria and yeasts.
- Wash your zucchini and put aside any bruised or questionable looking specimens.
- Pack the herbs, garlic, and zucchini tightly into each quart jar and cover with brine, leaving about 1 inch of headspace so your bottles don't explode when the brine begins to bubble up.
- Now, this is really important - the brine should cover the vegetables at all times or else they will start developing mould and your ferment may be ruined. So long as they remain under the anaerobic safety of the brine, they'll be fine.
- To keep the vegetables submerged, you could use a cabbage leaf or a piece of cheesecloth, for example, followed by a fermentation weight.
- Screw on the lids (but not too tightly in order to let some of the fermentation gasses escape) and set in a location at room temperature, out of direct sunlight. Soon you'll see bubbles of carbon dioxide gas in the brine, which means you've been successful and the brine has started to acidify. This is the stage in which you will begin to "burp" your jar every couple of days if you are using a standard sealing lid. Simply unscrew the lid slightly and allow the gas to escape. Over time, the mixture will become cloudy and start to develop a pleasantly sour smell. Lactobacillus species are most abundant during this time. Now, you can start to taste test the zucchini.
- But here is the tricky part. There doesn't seem to be a cut and dry date for when fermented zucchinis are done. It seems to depend on the temperature of your home and how sour you like them. It may take a week or two. Remember: Fermented zucchini should smell pleasantly sour. Never eat fermented vegetables that smell bad. You may also want to avoid ferments that smell like alcohol (unless you want to get a bit tipsy).
- Once the zucchini is done to your liking, screw the lids on tight and place them in the fridge or other cold storage facility. You may also want to label your ferments with the date.
Notes
Tried this recipe?
Let us know how it was!PIN IT FOR LATER!
Enjoyed this post? Check out my other recipes in the 12-month Fermentation Challenge series:
Month #12 - FERMENTED GINGERBREAD COOKIES DIPPED IN DARK CHOCOLATE
Month #11 - HONEY FERMENTED CRANBERRIES - 3 WAYS!
Month #10 - FERMENTED TOMATOES - THE FASTEST WAY TO CAN TOMATOES
Month #9 - HONEY & PUMPKIN PIE SPICED FERMENTED APPLESAUCE
Month #8 - EASY FERMENTED BELL PEPPERS & TOMATO LEAF "SALSA"
Month #7 - SPICY FERMENTED GREEN BEANS WITH CURRY & GINGER
Month #6 - SPICED LACTO-FERMENTED RHUBARB WITH ORANGES & CINNAMON
Month #5 - EASIEST FERMENTED SAUERKRAUT RECIPE
Month #4 - LACTO-FERMENTED RADISHES WITH DILL
Month #3 - FERMENTED GINGER CARROTS
Month #2 - FERMENTED ZUCCHINI WITH DILL AND GARLIC
Month #1 - LEMON GINGER WATER KEFIR
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Viktoria Landing says
Great recipe, thank you!
I learned from a chinese cook on youtube, that the best way to get a crunchy pickle, is to let the cut vegetables rest and dry on the countertop over night prior to adding the brine.
I've tried that a few times now and it has really worked! The crunch is amazing 🙂
Kimberlee Bastien says
Thank you so much! I will try this tip next time. Thanks again!