fermented zucchini

Fermented Zucchini Pickles: Delicious and Good for Your Gut

The Outdoor Apothecary is reader-supported. When you buy through links on our site, we may earn an affiliate commission. Learn more

Connecticut’s warm summers provide the perfect conditions for zucchini to flourish. The abundance of zucchini in this region has become somewhat of a lighthearted joke among gardeners. These vibrant green vegetables seem to have a mind of their own, growing at an astonishing rate. It’s not uncommon to find yourself with an overwhelming surplus of zucchini, so much so that you resort to leaving them on your neighbor’s front step, hoping they won’t reciprocate with their own zucchini bounty.

Similar to cucumbers, zucchini grows on vines, sharing a common microbiome. As a result, the process of making fermented zucchini closely mirrors that of fermenting cucumbers. It’s worth noting that this fermentation technique can be applied to other varieties of squash as well, opening up a world of creative possibilities for preserving these seasonal gems.

By harnessing the power of fermentation, you can transform an excess of zucchini into a delectable and tangy treat. The process not only enhances the flavors, but also preserves the nutritional value of these versatile vegetables. Fermented zucchini retains its vibrant color and firm texture, while developing a delightful complexity of taste.

Whether you’re seeking to diversify your culinary repertoire or simply looking for a sustainable way to handle an overwhelming zucchini harvest, fermenting these summer squashes offers an exciting solution. Get ready to embark on a journey of flavors as you unlock the potential of zucchini and its squash relatives through the art of fermentation.

fermented zucchini

Why Ferment Rather Than Pickling?

When it comes to preserving cucumbers and squash, I choose fermentation over canning, and let me tell you why. Firstly, fermented zucchini and other vegetables offer numerous advantages over canned ones. They are not only tastier but also more nutritious. While canning may be convenient for longer shelf life and stocking grocery stores, it often sacrifices the nutritional value of the food. The high-heat canning process and pasteurization destroy essential vitamins, enzymes, and beneficial organisms that are crucial for our well-being. On the other hand, traditional fermentation allows beneficial acids to develop, creating a rich and nutritious final product.

But the benefits of fermentation don’t stop there. One major advantage that I appreciate is how much easier it is compared to canning. Imagine a hot summer day after spending hours in the garden harvesting fresh produce. The last thing I want to do is spend the entire afternoon in a sweltering kitchen. With fermentation, I can preserve my vegetables without breaking a sweat. Unlike canning, fermentation doesn’t involve extensive cooking or heat exposure, which means the enzymes and nutrients remain intact. It’s a more natural and hands-off process that allows the food to transform and develop complex flavors on its own.

The simplicity of fermentation is truly a game-changer. All it takes is preparing the vegetables, salting them, and allowing them to ferment in a jar. No need for complicated canning procedures, sealing jars, or worrying about achieving the right temperatures. I can enjoy the benefits of fermentation without the hassle, which is a huge win for me.

So, when it comes to preserving my harvest, I happily opt for fermentation. Not only do I get tastier and more nutritious results, but I also appreciate the ease and simplicity it brings to my kitchen. Fermenting allows me to savor the flavors of fresh produce while maintaining its nutritional value, all without turning my kitchen into a sweltering sauna. It’s a win-win situation that keeps me coming back to the art of fermentation time and time again.

fermented zucchini

Health Benefits of Eating Fermented Foods

Eating fermented foods, including fermented zucchini, can offer several health benefits due to the unique transformation that occurs during the fermentation process. Here are some potential health benefits associated with consuming fermented foods:

  1. Enhanced Digestion: Fermentation breaks down complex carbohydrates and proteins in food, making them easier to digest. The beneficial bacteria produced during fermentation, such as Lactobacillus and bifidobacteria, help to promote a healthy gut microbiome, which is essential for optimal digestion and nutrient absorption.

  2. Improved Gut Health: Fermented foods are rich in probiotics, which are live beneficial bacteria that support the balance of microorganisms in the gut. Probiotics help maintain a healthy gut microbiota, strengthen the intestinal barrier, and regulate immune function. Consuming fermented zucchini can contribute to a thriving gut ecosystem and potentially alleviate digestive issues such as bloating, gas, and constipation.

  3. Increased Nutrient Bioavailability: Fermentation can increase the bioavailability of certain nutrients present in the food. For example, the fermentation process can enhance the availability of vitamins, minerals, and antioxidants in zucchini, making them more easily absorbed by the body.

  4. Boosted Immune System: The probiotics present in fermented foods, including fermented zucchini, can support immune system function. A significant portion of the immune system resides in the gut, and a healthy gut microbiome helps regulate immune responses and improve overall immune function.

  5. Potential Weight Management: Some studies suggest that consuming fermented foods may aid in weight management. The presence of probiotics in fermented foods like zucchini can help regulate appetite and metabolism, potentially assisting in maintaining a healthy weight.

  6. Anti-Inflammatory Effects: Fermented foods often exhibit anti-inflammatory properties due to the production of short-chain fatty acids (SCFAs) during fermentation. SCFAs can help reduce inflammation in the body, which is linked to various chronic diseases.

It’s important to note that individual responses to fermented foods may vary, and the specific health benefits can depend on factors such as the fermentation process, duration, and the overall quality of the food. Additionally, if you have any specific health conditions or concerns, it’s always advisable to consult with a healthcare professional for personalized advice.

zucchini chips

Choosing your Zucchini

When selecting zucchini for fermentation, there are a few key factors to consider to ensure you choose the perfect ones. Follow these guidelines to pick zucchini that will yield excellent results in the fermentation process:

  • Size: Opt for smaller to medium-sized zucchini, typically around 6 to 8 inches in length. These younger zucchini tend to have a milder flavor and a firmer texture, making them ideal for fermentation. Avoid oversized zucchini, as they may have a higher water content and be less suitable for preserving through fermentation.
  • Texture: Gently press and feel the zucchini to assess its firmness. The ideal zucchini for fermentation should be firm and free from any soft spots or blemishes. Avoid zucchini that feels mushy or has visible signs of decay, as they may not ferment properly and could introduce unwanted flavors to the final product.
  • Skin: Look for zucchini with smooth, unblemished skin. The skin should be vibrant. Avoid zucchini with wrinkled or discolored skin, as it may indicate age or poor quality.
  • Seeds: Check the zucchini for large, mature seeds. While zucchini seeds are edible and can be included in the fermentation process, smaller and less developed seeds are preferred. They tend to have a more delicate texture and contribute to a better overall eating experience.
  • Taste: If possible, sample a small piece of the zucchini to evaluate its flavor. It should have a fresh, slightly sweet taste. Avoid zucchini that tastes bitter, as bitterness can intensify during fermentation.

By following these guidelines and choosing zucchini that is small to medium-sized, firm, with smooth skin, smaller seeds, and a pleasant taste, you’ll be well on your way to selecting the perfect zucchini for fermentation.

fermented zucchini

Spears or Slices

Both zucchini spears and slices can be successfully fermented, and the choice ultimately depends on personal preference and the desired outcome of the fermentation process. Here are some considerations for each option:

  1. Zucchini Spears: Making fermented zucchini in spear form allows for a slightly crunchier texture compared to slices. The spears retain their shape well during fermentation, making them ideal for pickling. This can be particularly appealing if you enjoy a more substantial texture in your fermented zucchini. Spears are also convenient if you plan to use them as pickles or as additions to sandwiches and burgers.

  2. Zucchini Slices: Slicing zucchini before fermentation increases the surface area exposed to the brine, which can expedite the fermentation process. The thinner slices may ferment more quickly and evenly compared to spears. Sliced zucchini is commonly used for relishes, salads, and as toppings for tacos and sandwiches. The thinner slices can have a more delicate texture and may absorb flavors more readily.

Ultimately, the decision between zucchini spears or slices depends on personal preference and the intended use of the fermented zucchini. If you enjoy a crunchier texture and plan to use the zucchini as pickles, spears may be the preferred choice. On the other hand, if you’re aiming for quicker fermentation and want versatile slices for various culinary applications, slicing the zucchini may be the way to go. Feel free to experiment with both options and discover which suits your taste and recipe requirements best.


To make fermented zucchini pickles, follow these step-by-step instructions:


  • 1 medium zucchini squash
  • 2 cloves garlic for each quart jar
  • 1/8 teaspoon red pepper flakes for each quart jar
  • 3 tablespoons sea salt
  • 4 cups chlorine-free water



fermented zucchini


Wash the zucchini thoroughly under running water. Trim off both ends of the zucchini. Slice the zucchini into spears or rounds, depending on your preference.

fermented zucchini
I opted for spears.


Place the spears or rounds inside a quart-sized canning jar with a wide mouth, ensuring there’s approximately a 2-inch space remaining at the top. Do not overcrowd the jar. If necessary, use two jars.

fermented zucchini
Garlic & red pepper flakes


Add 2 cloves of garlic and the red pepper flakes to each jar. Create a brine by combining 3 tablespoons of sea salt with 4 cups (0.95 l) of filtered water, ensuring that you avoid chlorinated water as it can impede the fermentation process.

fermented zucchini
Adding sea salt to water
fermented zucchini
Pouring on the brine

4. Make the brine

Create a brine by combining 3 tablespoons of sea salt with 4 cups of filtered water, ensuring that you avoid chlorinated water as it can impede the fermentation process. 

Mix the brine thoroughly, then pour it over the squash in the canning jar, making sure to leave a minimum of one inch of headspace at the top. In case you have multiple jars of zucchini, it might be necessary to prepare additional brine.

fermented zucchini
Grape Leaf for adding crispness
fermented zucchini
Adding a fermentation weight

5. Ensure crispness & Weigh it down

For maintaining the crispness of the fermented zucchini, you can include a grape or oak leaf, known for their tannins. Ensure everything stays submerged by placing a fermentation weight, or small plate, on the top of the leaf. This prevents exposure to air and promotes even fermentation.

fermented zucchini
Prepared in less than 10 minutes!
fermented zucchini
My pantry is warm and dark

6. Cover & Store

Place a cover with an airlock or a fermentation lid on the jar and store in a warm, dark location for 3 to 5 days. In the absence of an airlock system, you can simply cover the jar with a loosely fitted lid and make sure to open it daily for gas release.

After 3 -5 days, taste a small piece of the fermented zucchini to ensure it has the desired flavor and texture. If satisfied, transfer the jar to the refrigerator for long-term storage. Enjoy as desired.

How Long Will Fermented Zucchini Last?

Fermented zucchini pickles can be kept refrigerated for several weeks to months, but I guarantee they won’t last that long!  They’re so tasty and so good for you that you’ll want to eat them every day until they’re gone. Enjoy your homemade fermented zucchini pickles as a tasty and probiotic-rich addition to salads, sandwiches, or as a delightful snack on their own!

Want More Zucchini Recipes and Growing Tips?

Ready to explore more delicious recipes and gain expert tips on growing zucchini? Check out some of our other articles that offer a treasure trove of culinary inspiration and gardening know-how. From mouthwatering dishes featuring zucchini to pro-tips on cultivating this versatile vegetable, we have everything you need to make the most of your zucchini harvest. 


As an Amazon Associate, I earn from qualifying purchases.

Leave a Comment

Your email address will not be published. Required fields are marked *

Shopping Cart
Scroll to Top