Fermented Zucchini Pickles Recipes

FERMENTED ZUCCHINI PICKLES

Steps:

• Thinly slice the zucchini into rounds (I use a mandolin to get a nice even slice).
• Add the zucchini rounds to a half gallon jar or split between smaller jars.
• Add the red onion, garlic and ginger.
• Make the salt water brine by mixing ½ cup of warm water with the salt and stir until the salt has dissolved.
• Add the remaining water to the salt water once the salt has dissolved. Add the turmeric and mix well.
• 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.
• Cover the jar loosely with a lid and store in a cool, dry place away from direct sunlight for 3-7 days.
• 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.

ZUCCHINI PICKLES

Steps:

• Place zucchini and onions into a large bowl, cover with water, and stir in salt until dissolved. Let the vegetables soak in the salted water for at least 2 hours; drain and transfer to a large heatproof bowl.
• Bring sugar, vinegar, celery seed, turmeric, mustard, and mustard seeds to a boil in a saucepan; pour the mixture over the zucchini and onions. Let the mixture stand for at least 2 more hours. Return zucchini, onions, and pickling liquid with spices to a large pot and bring to a boil. Boil for 3 minutes.
• While vegetables are soaking in pickling liquid, sterilize jars and lids in boiling water for at least 5 minutes. Pack the zucchini and onion into the hot, sterilized jars, filling the jars to within 1/4 inch of the top with pickling liquid. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
• Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 10 minutes.
• Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area, and wait at least 24 hours before opening.