For pickles that deliver good gut bacteria, you want fermented—not vinegar—pickles. The brine is the easiest way to spot the difference: If it’s cloudy, they’re fermented; a clear brine means they’re pickled. You can also check the ingredients. For milder spice, remove the chile seeds and membranes. This recipe also works for green beans, pickling cukes, and baby bell peppers.
1 1/2 pounds baby zucchini
1 teaspoon coriander seeds
12 dill sprigs
4 Fresno chiles, halved lengthwise
2 garlic cloves, halved
4 cups room-temperature water
2 tablespoons kosher salt
Added sugars 0g
Calcium 1% DV
Potassium 3% DV
How to Make It
Divide zucchini, coriander, dill, chiles,and garlic between 2 (1-quart) jars.
Combine 4 cups water and salt. Stir until salt dissolves fully.
Divide liquid between jars to cover zucchini, leaving about 1/2 inch of space between liquid and top of jar. (Add water as needed to ensure solids are covered.) Cover jars loosely with lids. Let stand in a cool, dry place away from direct sunlight for 5 to 7 days. The liquid will turn cloudy, then bubble and fizz after several days as it develops lactic acid. Once fermented, refrigerate pickles. They will keep in sealed jars for up to 3 months.
You May Like
Sign Up for our Newsletter
Join our newsletter for free recipes, healthy living inspiration, and special offers.