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Fermented Pickles

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5 from 4 reviews

Fermented Zucchini Pickles with Thyme and Lemon

In the summertime in Louisiana, my favorite vegetable to ferment is zucchini! So I’m very excited to share this easy fermented zucchini recipe. I went for a light and fresh flavor with thyme, lemon, and red pepper. You can try other spices in this recipe too.

  • Prep: 20 minutes
  • Cook: 0 minutes
  • Total Time: 20 minutes

Ingredients

  • 400 grams zucchini
  • 400 grams water
  • 1 thin slice lemon
  • 1 tsp red pepper flakes
  • 1 thyme sprig
  • 28 grams salt

Instructions

  1. This recipe at 1x works best with a 32-ounce wide mouth jar. Please see equipment recommendations above. Please use quality organic or homegrown zucchini. Recommendations can be found in the first paragraph of the blog post. Please also read the slicing recommendations.
  2. Wash all of your fermentation equipment (jar, weight and lid)
  3. Wash your zucchini in cool water.
  4. Slice the zucchini with a ripple cutter. (please see notes below)
  5. Place your kitchen scale on the counter. Turn it on and set it to weigh in grams.
  6. Place a mixing bowl on your kitchen scale and tare/zero the scale.
  7. Weigh out the designated amount of zucchini.
  8. Add the zucchini and the designated amount of water to the jar.
  9. Place a small bowl on your scale and tare/zero the scale.
  10. Weigh out the salt. Then add salt to the jar of zucchini and water.
  11. Add in all the spices.
  12. Place your standard mason jar lid on the jar, and secure. shake the jar vigorously for 2 minutes to dissolve all the salt.
  13. Remove the lid. Place your clean fermentation weight in the jar making sure to submerge the zucchini pieces and weight fully in the liquid.
  14. Secure the lid to the jar.
  15. Let the zucchini ferment for 14 days at room temperature. Set the jar in a glass dish to catch any spills.
  16. If using a regular mason jar lid, you will need to burp the jar daily when it is bubbling.
  17. After 2 weeks, remove the fermentation weight and smell and taste test. Your fermented zucchini pickles should smell pleasantly sour. They should taste tart, like a smoother version of a vinegar pickle.

Notes

  • Do not expect this recipe to result in a crisp pickle texture. If using good zucchini, it will be firm, with good texture, but it will not be “crisp.” When fermenting zucchini, the texture will be naturally softer than a cucumber pickle since fresh zucchini already has a soft, spongy texture. 
  • If you want to ferment a large zucchini that may be overripe and has a spongy texture already, you should ferment it as a relish. Grate it into shreds and ferment it as a relish, so if it’s a little soggy, it won’t matter.
  • You can add bay leaves, green tea leaves, or grape leaves to encourage firmer fermented zucchini

Did you make this recipe?

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Nutrition information is auto-calculated and estimated as close as possible. We are not responsible for any errors. We have tested the recipe for accuracy, but your results may vary.

Find it online: https://cultured.guru/blog/easy-fermented-zucchini