Like their cucumber counterparts, zucchini pickles are easy to make and even easier to eat. Curtis and I grew zucchini from seed last year. At first it looked like only one seed grew into a plant, but then another couple of plants unexpectedly reared their heads. By the end of summer I could no longer keep up with the dozens of zucchini coming up in the garden, so I decided to try making zucchini pickles. I even made them with a couple of oversized zucchinis that had fairly tough skins and were considered largely inedible. To my surprise, the fermentation processes softened the skins, and the resulting pickles were delicious. Of course, if you’re trying this recipe with marrow zucchini with seriously thick and hard skins, it may not work, so do so at your own risk. But this recipe works very well with softer-skinned zucchinis and is a great way to use up any summer stash you might have.
Ingredients
- ½ teaspoon whole coriander seeds
- ½ dried cayenne chili, crushed
- 2 whole cloves
- ½ teaspoon anise seeds
- ½ teaspoon mustard seeds
- ½ teaspoon ground turmeric
- ¼ teaspoon ground pepper
- 2 large or 4 small zucchinis, cut into 1-inch chunks or long, thin spears, approximately 3 inches long, ½ inch across
- 3 tablespoons unrefined fine sea salt or 6 tablespoons unrefined coarse sea salt
- 2 quarts (or liters) filtered water
- Combine the coriander, chili, cloves, anise, mustard, turmeric, and pepper in a small to medium crock. Add the zucchini and stir to combine. Weigh down the zucchini with clean, food-safe weights or a jar or bowl of water.
- In a pitcher or large measuring cup, dissolve the salt in the water, stirring if necessary to encourage the salt to dissolve. Pour the saltwater into the crock until the ingredients are submerged, leaving a couple of inches of room at the top for the ingredients to expand.
- Cover with a lid or a cloth, and allow it to ferment for five to seven days, or until it has reached your desired tanginess. Remove the weights, dish out into jars or a bowl, cover, and refrigerate, where the pickles should last for six months to one year.