Fermented Cucumbers and Zucchini -

Fermented Cucumbers and Zucchini

Enjoy your homemade fermented cucumbers and zucchini as a flavorful and nutritious addition to your meals!

Course miscellaneous, Side Dish

Cuisine All

Prep Time 25

Cook Time 0

Fermenting Time 5

Total Time 5 25

Servings servings

Calories 16kcal

Author Olga Caz

Equipment

1 Galon Glass Jar, Wide Mouth 130 fl oz

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
½ tbsp corriander seeds whole
½ tbsp dry dill weed
¼ 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.

Notes

Note: If you choose to cut the zucchini or any other vegetables, it’s crucial to ensure they are cut to the same size as the cucumbers. This ensures that all pieces ferment evenly, resulting in consistent texture and flavor throughout.

Nutrition