It's Zucchini Season! Learn how to make Fermented Pickled Zucchini

It's Zucchini season!! Here's an idea for how to preserve some of these beauties so you can enjoy them in the coming months.

Lacto-Fermented Pickled Zucchini


  • 4 cups of zucchini thinly sliced into rounds

  • ¼ of a medium sized red onion thinly sliced

  • 3 garlic gloves smashed

  • 2 teaspoons of grated ginger

  • 1 whole fresh chili pepper

  • 4 cups of unchlorinated water **

  • 2 tablespoons of  high quality sea salt

  • 1 Half gallon jar or 2 quart sized jars


  1. Thinly slice the zucchini into rounds (I used my food processor, but a mandolin or sharp knife would also do the trick).
  2. Add the zucchini rounds to a half gallon jar or split between smaller jars.
  3. Add the red onion, chili and garlic to the jar too.
  4. Putting layers of zucchini and then onion and garlic as you go.
  5. Make the salt water brine by mixing ½ cup of warm water with the salt and stir until the salt has dissolved.
  6. Add the remaining water to the salt water once the salt has dissolved. 
  7. 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.
  8. Put a weight on top of your pickles so that they are full submerged in the bring.
  9. Cover the jar loosely with a lid (so no fruit flies or other contaminant get into your ferment). Store in a cool, dry place away from direct sunlight for a minimum of 7 days.
  10. Once the brine is cloudy, try a zucchini to see if it's ready. It should be sour and smell like pickles.
  11. Store in the refrigerator.


If mold develops on top, scrape it off. Everything under the brine is totally fine.

**To remove chlorine from tap water - pour water into a container with the lid off, let sit on your counter for a minimum of 30 mins. This allows for the chlorine to dissipate.