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Author Notes: PICKLED ZUCCHINIS —RawSpiceBar
- RawSpiceBar’s Vert Pickling Spices
- 1/2 quart quart water
- 2 tablespoons kosher salt
- 1/2 liter zucchinis
- 2/3 peeled garlic cloves
- 1/3 quart jar and small 4 oz jelly jar
- In a medium pan, combine water and salt. Bring to a boil and heat until the salt is fully dissolved. Set aside and let brine fully cool.
- Trim ends of zucchinis. Pack into the ½ quart jar with garlic cloves and RawSpiceBar’s Vert Pickling Spice. Pour cooled brine over the zucchinis. Tap the jar gently to remove any air bubbles.
- Place 4-ounce jelly jar into the mouth of the quart jar and fill it with some of the brine. Press it down inside of the quart jar so that it holds the zucchinis in place.
- Put a small square of cheesecloth or a tea towel over quart jar and secure it with a rubber band. Set quart jar on a small plate or saucer and tuck it into a corner of your kitchen that’s cool and out of direct sunlight.
- Check the jar every day to ensure that the zucchinis remain submerged in the brine. After a week, slice off a small amount of zucchinis and taste. If you like the level of sourness that the pickle has reached, remove the jelly jar from the mouth of the quart, place a lid on the jar and move it to the fridge.
- If you think they need to continue to sour, let them sit out for a few more days. Zucchinis can continue their fermentation process for up to three weeks. They will last up to a year in the fridge.