Ingredients
- 1 small red onion very thinly sliced OR 2 shallots, sliced OR 1/2 cup chives, chopped
- 2 cups zucchini or yellow summer squash, sliced into rounds or ribbons
- 2 to 4 sprigs fresh rosemary stems removed
- 4 to 6 leaves fresh sage chopped roughly
- 1 Tbsp. sea salt
- 1 cup purified water
- 1/3 cup raw apple cider vinegar (optional for speed pickles. Do not use if fermenting.)
Instructions
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Mix sliced zucchini, onion and herbs and tightly pack into a clean, sterile 16-ounce glass jar until about 3/4 full.
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Dissolve sea salt in water to create brine solution. Stir until salt is dissolved, then add vinegar, if using.
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Pour liquid into jar to cover zucchini and herbs. Add more filtered water if necessary so you only leave about an inch of room at the top.
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Close the jar and leave on your counter for 3-7 days (or longer if you prefer) until naturally pickled by fermentation. Unless you are using an airlock lid, loosen the lid a little every two days to let built-up carbon dioxide out.
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Or, if using vinegar for fast pickles, refrigerate for about an hour until chilled. (Better if left to pickle longer though.)
Nutrition
Serving: 2oz. | Calories: 104kcal | Carbohydrates: 19g | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Sodium: 5769mg | Potassium: 866mg | Fiber: 4g | Sugar: 11g | Vitamin A: 9.9% | Vitamin C: 63.7% | Calcium: 6.5% | Iron: 6.4%
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