Caitlin Bensel
Active Time
10 Mins
Total Time
120 Hours
Serves 20 (serving size: 1 pickle)

This pickled zucchini recipe also works for green beans, pickling cukes, and baby bell peppers. Salty, sour, sweet, and a touch spicy, these crunchy little zucchini pickles make a perfect snack. They would also be delicious sliced for sandwiches, burgers, grain bowls, and salads. 

For pickles that delivers 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.

Learn more about the health benefits of pickles here

How to Make It

Step 1

Divide zucchini, coriander, dill, chiles,and garlic between 2 (1-quart) jars.

Step 2

Combine 4 cups water and salt. Stir until salt dissolves fully.

Step 3

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.

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