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There always seems to be too much zucchini and squash in the garden. It can be hard to find enough ways to use it all up. Fortunately, this recipe for savory zucchini pickles will help you make the most of an abundant harvest and add some probiotics to your diet, too.
More Zucchini Recipes
More Pickle Recipes
- Garlic Pickled Greens
- Small Footprint Dill Pickles
- Heirloom Tomato Pickles
- Simple Pickled Beets
- Watermelon Rind Pickles
- 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 filtered water
- 1/3 cup raw apple cider vinegar, (OPTIONAL for speed pickles. Do not use if fermenting.)
- Mix sliced zucchini, onion and herbs and tightly pack into a clean, sterile 16-ounce (pint) glass jar until about 3/4 full.
- Dissolve sea salt in water to create brine solution. Stir until salt is dissolved. If using vinegar for speed pickles, add it now.
- 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.
- Or, if using vinegar for speed pickles, refrigerate for about an hour until chilled. (Better if left to pickle longer though.)