Home » Recipes » Raw & Fermented
Raw & Fermented Side Dishes

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

zucchini pickles in a bowl with jars of pickles behind
SFF may receive commissions from purchases made through links in this article. As an Amazon Associate I earn from qualifying purchases.

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

zucchini pickles in a bowl with jars of pickles behind

Zucchini Pickles with Rosemary and Sage

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.
Print Pin
CourseSide Dish, Snack
CuisineFermented, GAPS, Paleo, Vegan, Vegetarian
Prep Time30 minutes
Cook Time0 minutes
Fermenting Time7 days
Total Time7 days 30 minutes
Servings8 servings


  • 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.)


  • 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.)


Calories: 13kcal | Carbohydrates: 2g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 721mg | Potassium: 108mg | Fiber: 1g | Sugar: 1g | Vitamin A: 60IU | Vitamin C: 6.6mg | Calcium: 8mg | Iron: 0.1mg

About the author

Dawn Gifford

Dawn Gifford

Dawn is the creator of Small Footprint Family, and the author of the critically acclaimed Sustainability Starts at Home - How to Save Money While Saving the Planet. After a 20-year career in green building and environmental sustainability, chronic illness forced her to shift her expertise and passion from the public sphere to home and hearth. Get the whole story behind SFF here.

Add Comment

Click here to comment. Comments are moderated. (Comment Policy and Privacy Policy.)

Recipe Rating

Want to eat healthier?
Starting a special diet?

RealPlans totally customizable meal planning app makes getting a delicious, whole food dinner on the table a snap—whether you’re Paleo, vegetarian or something in between!

Vegetarian • Paleo • Gluten Free
AIP • GAPS • Keto • Whole30