Fermented Zucchini Pickles

Name: Fermented Zucchini Pickles
Cook time: 10 min
Total time: 10 min
Cuisine: Korean, Asian
Ingredients: 1 1/2 pounds baby zucchini; 1 teaspoon coriander seeds; 12 dill sprigs; 4 Fresno chilies, have lengthwise; 2 garlic cloves, halved; 4 cups room temperature water; 2 tablespoons kosher salt

4 steps

Cook:10min

Updated at: Thu, 17 Aug 2023 02:29:19 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories11.7 kcal (1%)

Total Fat0.2 g (0%)

Carbs2 g (1%)

Sugars0.4 g (0%)

Protein1.1 g (2%)

Sodium561.7 mg (28%)

Fiber0.6 g (2%)

% Daily Values based on a 2,000 calorie diet

Ingredients

20 servings

1.5 poundsbaby zucchini

1 teaspooncoriander seeds

4 cupswater

2 tablespoonskosher salt

Instructions

Step 1

1. Divide zucchini, coriander, deal, chilies and garlic between two jars

Step 2

2. Combine four cups water and salt. Stir until salt dissolves fully

Step 3

3. Divide liquid between jars to cover zucchini leaving about 1/2 inch headspace and cover loosely

Step 4

4. Let stand in a cool dry place away from direct sunlight for five to seven days. The liquid will turn cloudy, then bubble and fizz after several days as it develops lactic acid. Once fermented, refrigerate Pickles. They will keep in sealed jars for up to three months

Notes

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