Tangy, crunchy homemade fermented zucchini and cucumbers with this easy-to-follow recipe instructions. Perfectly seasoned with garlic, dill, and a medley of whole spices, these pickles offer a burst of flavor in every bite. The addition of grape or bay leaves ensures a satisfying crunch, while the careful balance of salt in the brine enhances the natural flavors of the vegetables.
Whether you’re new to fermenting or a seasoned pro, this recipe is a must-try for anyone looking to add a healthy, probiotic-rich snack to their recipe favorites. Plus, the combination of cucumbers and zucchini creates a unique pickled texture and taste that will keep you coming back for more.
Perfect for enjoying on their own, adding to sandwiches, salads or serving as a side dish for your next meal. You can also enjoy the juice whenever you’re craving something salty or sour.
Why You Should Try To Ferment Zucchini and Cucumbers
Fermentation through brine-pickling turns ordinary vegetables, like zucchini and cucumbers, into nutrient-rich superfoods by boosting their vitamins and antioxidants while keeping their natural goodness intact.
Fermented zucchini and cucumbers are a sustainable and budget-friendly way to reduce food waste by extending the shelf life of your produce, letting you enjoy seasonal veggies all year round.
Plus, when you make your own fermented veggies at home, you control the ingredients, avoiding artificial preservatives and excess salt often found in store-bought options.
Instructions For Fermenting Zucchini and Cucumbers Together
- Wash and Cut Vegetables: Clean cucumbers and zucchinis, cutting the zucchinis to match the cucumbers’ size for even fermentation.
- Prepare Brine: Mix 1,500 ml filtered water with 45 grams of sea salt until dissolved.
- Pack Jar: Layer cucumbers, zucchini, garlic, spices and leaves (grape, oak, cherry, etc.) in a clean 1-gallon jar.
- Add Spices: Sprinkle dill seeds, peppercorns, mustard seeds, coriander, dry dill, and cayenne pepper (optional) over the vegetables.
- Add Brine: Pour the brine to fully cover the veggies, using a weight to keep them submerged.
- Ferment: Cover loosely and ferment in a cool, dark place for 5-7 days, checking daily.
- Store: Once fermented to taste, seal the jar and refrigerate for several months.
See detailed step-by-step instructions in the printable recipe card below.
FAQs
The zucchinis will develop a slightly different texture and flavor compared to the cucumbers. While both will absorb the tangy brine and spices, the zucchinis tend to be slightly softer and milder in flavor. They will still have a pleasant crunch, but it will be less firm than the cucumbers. The zucchinis will take on the brine’s tangy, savory notes but with a subtly sweeter and more delicate taste, providing a nice contrast to the crisp, sharper bite of the cucumbers. This combination adds variety to each bite, making the fermented mix more interesting and enjoyable.
If your fermented cucumbers and zucchini turn soft, it could be due to using a weak brine, not enough tannin-rich leaves (such as grape or bay leaves), or fermenting for too long. Ensure your brine is strong enough, use tannin-rich leaves, and check the vegetables regularly to maintain a desirable texture.
You’ll know they’re ready when they have a tangy, sour flavor, and the vegetables are still firm but slightly softer than their raw state. You can taste-test them starting on day 5 and decide when they reach your preferred level of fermentation. The brine should be cloudy, which indicates healthy fermentation.
To keep your fermented zucchini and cucumbers crunchy, add more tannin-rich leaves like grape, oak, or bay leaves to the ferment. Additionally, using a cooler fermentation environment and ensuring the vegetables are fresh when starting the process can help maintain their crunchiness.
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More Fermented Recipes
Printable Recipe
Fermented Cucumbers and Zucchini
Ingredients
- 2-2.5 lb pickling cucumbers - ~12 to 14 cucumbers (5-6 inch size)
- 1-2 lb zucchinis - about 5 zucchinis (~7 inches long)
- 15 cloves garlic
- 6-7 leaves grape, oak, cherry, currant or bay leaves (or mix) - for tannins
Spices
- 1.5 tbsp dill seeds - whole
- 1 tbsp black peppercorns - whole
- 1 tbsp mustard seeds - whole
- 1/2 tbsp corriander seeds - whole
- 1/2 tbsp dry dill weed
- 1/4 tsp cayenne pepper powder - optional (for heat)
Brine
- 1500 ml filtered water - ~ 6.35 cups
- 45 grams celtic sea salt - ~ 2.5-2.8 Tbsp
Instructions
Prepare the Vegetables:
- Start by thoroughly washing the pickling cucumbers and zucchinis. If any of the zucchinis are larger than the cucumbers, cut them into similar-sized pieces to ensure even fermentation. It’s important that all vegetables are of a consistent size so that they ferment uniformly.
Prepare the Brine:
- In a large bowl or jar, combine 1,500 ml of filtered water with 45 grams of Celtic sea salt (approximately 2.5 to 2.8 tablespoons). Stir well until the salt is completely dissolved.
Pack the Vegetables:
- In a clean, 1 galon large jar like this wide mouth mason jar with stainless steel handle, begin layering the cucumbers and zucchini. Tuck in the 15 garlic cloves and 6-7 grape, oak, cherry, currant, or bay leaves (or a mix) as you go. These leaves help maintain the crunchiness of the vegetables by providing tannins.
Add the Spices:
- Sprinkle the dill seeds, black peppercorns, mustard seeds, coriander seeds, dry dill weed, and cayenne pepper (if using) evenly over the vegetables.
Add the Brine:
- Pour the prepared brine over the vegetables, ensuring they are completely submerged. You may need to use a weight or a small plate to keep the vegetables fully submerged under the brine.
Fermentation Process:
- Cover the jar with a clean cloth or loose lid to allow gases to escape during fermentation. Place the jar in a cool, dark place, ideally at a temperature between 65-75°F (18-24°C). Allow the vegetables to ferment for 5-7 days, depending on your taste preference. Check them daily to ensure they remain submerged and taste test around day 5 to gauge the level of fermentation.
Final Steps:
- Once the desired flavor is reached, seal the jar with a lid and transfer it to the refrigerator. The fermented cucumbers and zucchini will continue to develop flavor and can be stored in the refrigerator for several months.
What You Need
Notes
Nutrition
The information shown is an estimate provided by an online nutrition calculator.
Siab
Saturday 14th of September 2024
Thank you for sharing!
HealthyTasteOfLife
Monday 16th of September 2024
You're welcome!