(Updated July 7, 2020)
We have been following Colleen over on Grow Forage Cook Ferment for awhile. We’ve enjoyed reading her blog about homesteading endeavors, particularly related to fermenting, as well as her herbal DIY projects. Like us, she loves preserving the harvest so that she can have healthy and tasty food (and drink!) all year long. Not to mention that she is a fellow jar lover!
Today, Colleen is taking over the blog with a Fermented Dill Zucchini Pickles Recipe.
Zucchini and other summer squash often come in abundance in summer gardens, so it’s great to have some new ways to preserve it for later eating. Fermenting is one of Colleen’s favorite ways to preserve any fresh produce, as it is easy to do, can be done in small batches, and is full of gut-healthy probiotics!
The addition of a grape leaf or green tea leaves will help keep your zucchini pickles crisp due to the tannins.
NOTES FROM COLLEEN: Making fermented vegetables is even easier with a Pickle Pipe and Pickle Pebbles! The Pickle Pipe is probably my favorite fermenting airlock, because it’s so easy to use and plastic free. The Pickle Pebbles weights are perfect for keeping all the veggies under the brine.