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Zucchini Pickles with Rosemary and Sage(Paleo, Vegan, Gluten Free)

Zucchini Pickles with Rosemary and Sage

A delicious way to preserve the zucchini harvest.

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CourseSide Dish, Snack

CuisineFermented, GAPS, Paleo, Vegan, Vegetarian

Prep Time30 minutes

Cook Time0 minutes

Fermenting Time7 days

Total Time7 days 30 minutes

Servings1 pint

Calories104kcal

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

  • Mix sliced zucchini, onion and herbs and tightly pack into a clean, sterile 16-ounce glass jar until about 3/4 full.

  • Dissolve sea salt in water to create brine solution. Stir until salt is dissolved, then add vinegar, if using.

  • 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.

  • 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.
  • 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%