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

zucchini pickles in a bowl with jars of pickles behind

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.

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More Pickle Recipes

zucchini pickles in a bowl with jars of pickles behind
5 from 1 vote

Zucchini Pickles with Rosemary and Sage

Adapted from Herb Companion
It can be hard to use up all the zucchini in your garden. This recipe for savory zucchini pickles will help you make the most of an abundant harvest.
CourseSide Dish, Snack
CuisineFermented, GAPS, Paleo, Vegan, Vegetarian
Makes8 servings
Calories13
Prep Time 30 minutes
Fermenting Time 7 days
Cook Time 0 minutes
Total Time 7 days 30 minutes
This recipe may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.


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 filtered water
  • 1/3 cup 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 (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.
  • 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 speed pickles, refrigerate for about an hour until chilled. (Better if left to pickle longer though.)


Nutrition

Calories: 13kcalCarbohydrates: 2gProtein: 1gFat: 1gSaturated Fat: 1gSodium: 721mgPotassium: 108mgFiber: 1gSugar: 1gVitamin A: 60IUVitamin C: 6.6mgCalcium: 8mgIron: 0.1mg

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