Step 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.

Step 2

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

Step 3

Wash your zucchini in cool water.

Step 4

Slice the zucchini with a ripple cutter. (please see notes below)

Step 5

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

Step 6

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

Step 7

Weigh out the designated amount of zucchini.

Step 8

Add the zucchini and the designated amount of water to the jar.

Step 9

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

Step 10

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

Step 11

Add in all the spices.

Step 12

Place your standard mason jar lid on the jar, and secure. shake the jar vigorously for 2 minutes to dissolve all the salt.

Step 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.

Step 14

Secure the lid to the jar.

Step 15

Let the zucchini ferment for 14 days at room temperature. Set the jar in a glass dish to catch any spills.

Step 16

If using a regular mason jar lid, you will need to burp the jar daily when it is bubbling.

Step 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.