Fermented Zucchini Pickles with Thyme and Lemon

Step 1

Wash all of your fermentation equipment (jar, weight, and lid)

Step 2

Wash your zucchini in cool water. (Be sure you are using quality zucchini. Reference the “choosing quality zucchini section of this blog post).

Step 3

Slice your zucchini. You can slice them in spears, chips, or spirals.

Step 4

Place your kitchen scale on the counter. Turn it on and set it to weigh in grams.

Step 5

Place a mixing bowl on your kitchen scale and tare/zero* the scale.

Step 6

After taring/zeroing the scale, the scale should read 0.0 with the container on it.

Step 7

Add the zucchini into the bowl on your scale until the scale reads 200 grams.

Step 8

Remove the bowl from your scale and set it aside.

Step 9

Place your empty, clean mason jar on the scale, and tare/zero the scale. Make sure your scale is still set to grams and add 200 grams of filtered water to your mason jar.

Step 10

Add the 200 grams of zucchini from your bowl, into the mason jar with water.

Step 11

Place a small bowl on your scale and tare/zero the scale.

Step 12

Weigh out 12 grams of salt. Then add the 12 grams of salt to the jar of zucchini and water.

Step 13

Add in any spices you choose.

Step 14

Place your standard mason jar lid on the jar, and secure it. shake the jar vigorously for 2 minutes.

Step 15

Remove the silver standard mason jar lid. Place your clean fermentation weight in the jar making sure to submerge the zucchini pieces and weight fully in the liquid.

Step 16

Secure the standard mason jar lid to the mason jar.

Step 17

Let the zucchini ferment for 14 days before storing it in the fridge.

Step 18

Burp the jar when it is bubbly.