Fermented Zucchini & Yellow Summer Squash Pickles

Did you know that fermented zucchini pickles are actually a thing? It’s the perfect way to make use of all of that squash available over the summer. This fermentation recipe uses a salt brine to create its own "vinegar" taste (lactic acid). Also known as squash pickles, these crunchy zucchini pickles are actually very easy to make and we’re taking you through our simple recipe today!
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[@FermentationAdventure]

We hope you love this recipe! To learn to ferment more vegetables, check out our fermented veggies playlist: kzbin.info/aero/PLKmVI5tdVVacBkfM95B-kga127vX_7Jys

[@MissChievousRN]

I fermented cherry tomatoes with basil and garlic and cherry tomatoes with rosemary and garlic. They were both AHHHHHHHMAZING!!!

[@FermentationAdventure]

Wow, sounds amazing! Especially with that basic and garlic! Great job 😄

[@walshamite]

A very clear presentation, folks. You're lovely people, and spreading the word! I'd like to add those tasty pickles to my repertoire. I am aware that at 0:38 and at 9:30, you said 'acetic acid' but evidently intended to say 'lactic acid'. Acetic acid (vinegar) is created in an aerobic environment (with air) by Acetobacter species. Acetobacter is an obligate bacterium so it requires oxygen. No oxygen=no vinegar. But lactic acid occurs in anaerobic environments (without air), due to the action of Lactobacilli and related species. Anaerobic implies without air...that is, lactobacilli work on (lacto-ferment) foods under water. Lactobacilli have evolved to tolerate some oxygen (aerotolerant) but don't use it metabolically. In fermentation, they do best when atmospheric air is absent, i.e. in a liquid medium like milk or water. In the body fluids in which they proliferate, e.g. the vagina and the human gut, lactobacilli have that useful defensive tolerance of ambient oxygen. By the way, In the absence of oak tree leaves, tea is tannin-rich. An infusion of tea can form part of the water you'll use. Boil, add tea, cool, use. Green tea will darken your product less than black tea.; both have high tannin levels.

[@FermentationAdventure]

Hi there! Amazing explanation, thank you!! I believe there is still some acedic acid present, but indeed lactic acid is the driving force in these veggie ferments under the brine level. You're awesome!

[@SadhuSadhuSadhu1]

This is everything!!!! I belong to a co-op here in Florida and we get tons of shares of squash and zucchinis, so much that most of them end up back in the compost bin before I get around to eat them! This ferment will solve that problem big time!!!!! Can't wait to try these out!

[@FermentationAdventure]

Oh wow! That's cool. Just make sure to use the oak leaves to keep them crispy. It really works!

[@happygirlus]

I am from Florida. What co-op you belong, maybe I would join it too :-)

[@Actualary]

I rewatch these videos over and over and just love them every time. The way you look at each other is something I hope to have in the future

[@FermentationAdventure]

Wow! Thank you so much for the compliment Reyanna! ❤️❤️❤️ We're sending our love to you too and wish you much love in the future! If you're enjoying hanging out with us and want more videos, we actually do have another channel which is more focused on our adventures called PS Adventures! 😊 kzbin.info/door/V_zdLbXNFVxb8hTCPbhr5A

[@Actualary]

@@FermentationAdventure I actually have a question! I have some new rind ferments sitting out right now, I went to taste them a few days in like usually do, but they taste like alcohol and aren't even close to ready like usual by now. Did I maybe over do the salt or something? Thanks for the help!

[@FermentationAdventure]

It's always possible you added to much salt. That usually just affects how salty it tastes. It shouldn't taste too much like alcohol so if you don't think it tastes good, we'd throw it out and start over. Good luck!

[@45crawler44]

Thank-you so much for the knowledge of using oak leaves because of their tannins!

[@FermentationAdventure]

Happy to help!

[@ThePANDA1885]

Great video and a fantastic recipe. You two present really well together.

[@FermentationAdventure]

Thank you so much! We're happy to hear you enjoyed the recipe!

[@sylviaroberts8103]

Greetings from North Wales. Can’t wait to try this recipe. As you said, lots of home-grown zucchini (we call them Courgettes) to use up. As usual, great presentation and info. Thank you. 🙂

[@FermentationAdventure]

Thanks so much! Courgettes pickles! Sounds yummy. :D

[@lisamarieb3853]

I made this last Wednesday and just tried it today and OMG it was awesome. I was skeptical, but it’s going to be a regular for me. Thank you!

[@FermentationAdventure]

Wow! That's great news Lisa! Thank you for sharing! If you grow zuchinis you end up having so many you don't know what to do with so this might give you one more thing to try out with zuchinis. Thanks for the love! ❤️

[@shubhendu15]

Been loving your videos and learning a lot from them about fermentation process. Mustard seeds aids in pickle fermentation. Its been used for ages in Indian Pickles. Sometimes, Fenugreek seeds and "Black" Cumin seeds are also used to kickstart Fermentation process. There exists a probiotic drink called as "Kanji" that's made from either carrots+beet or purple carrots. Must try for scorching summers !!

[@FermentationAdventure]

Wow thank you for sharing! Kanji sounds absolutely wonderful! Does it perhaps taste like the beet kvass?

[@shubhendu15]

@@FermentationAdventure it’s kind of similar to beet kvaas however mustard and cumin gives a good taste as well as fermentation profile. Spices increases the health benefit of drink altogether.

[@Adrenaland]

My squash ferment turned out so well! Thank you!

[@FermentationAdventure]

Awesome! Great job!!

[@GrowCookPreserveWithKellyDawn]

I have everything fresh in the garden (sub grape leaves for oak). I have used basil in ferments and I agree, it's so good. Thanks for the recipe!

[@FermentationAdventure]

Fantastic! Homegrown ingredients are the best! ❤️

[@rmason1357]

What if you don’t have oak leaves? Can you skip it or substitute something

[@LadyofFe]

OMGosh, I just tried this about a week ago and tasted my first zucchini pickle today. It was sooooo good. I've got to make more. Thank you so much.

[@FermentationAdventure]

Woohoo!! Thanks for sharing Robin! The basil in this recipe definitely makes some serious flavor. We're so happy you enjoyed it!

[@LadyofFe]

@@FermentationAdventure You're welcome, enjoying your videos. And trying out some of the other recipes. ☺

[@kickinitwithkaren]

Thank you! This was a great recipe. I’m definitely going to try this!

[@FermentationAdventure]

Thank you! Hope you enjoy!

[@alaineroberts5895]

Love your videos! I can't wait to try this with Zucchini and Summer Squash. I did not know that live oak tree leaves could be used in this way. Thanks for all the great information and detailed steps.

[@FermentationAdventure]

That's so awesome Alaine! We hope you get some tasty ferments! It's pretty amazing how much tannins are in oak leaves. Feel free to try out a bunch of different types of vegetables just the same!

[@jtking76]

Our tap water is heavily chlorinated so I do exactly the same thing and sometimes I rinse whatever foods I am preparing with the filter attached to our kitchen faucet. Very good attention to detail.

[@FermentationAdventure]

Thanks so much JT! We try to be careful with the chlorine in the water. Good idea!

[@otto8049]

I would have habitually used dill rather than basil. I grow both but will definitely follow the way you folks do it. Nice video

[@FermentationAdventure]

Nice! We like to try different spices, but we still just love the traditional dill "pickle" taste!

[@nanacheryl1]

Can’t wait to try this

[@FermentationAdventure]

Woohoo! Hope you love it!

[@sherylclevenger1581]

Thanks for a great and easy recipe. After termination do you store the product in its brine or in an air tight container without any liquid. Thanks!!

[@FermentationAdventure]

So happy you enjoyed Sheryl! After it's done fermenting, we just store it in its brine and put it in the fridge. Happy fermenting!

[@Babylon2060]

Our realtor suggested pickling all the extra zucchini we have from our garden. I've eaten pickled apples and pickled pickles but I've never eaten pickled zucchini. Also wanna try Zucchini pie.

[@FermentationAdventure]

Yum! We've also made zucchini muffins. I'm curious about this zucchini pie.... Like in a crust?

[@cerissabrown3487]

Can you explain the oak leaf purpose ? And also do I have to use a weighted lid ? Can I use a regular mason jar and lid ? I’m a newbie to this style Of food prep Thanks

[@NaturesNaturalRemedies]

Do you dry and sell the oak leaves? or does drying take the tannins out? Thanks so much! Big hugs!

[@FermentationAdventure]

No we just pick them right off of the tree. I'm not sure if the tannin content changes when you dry them. You'd have to research that one but they seem to do the trick to keep our pickles crunchy. I hope that helps!

[@sherryrupe1813]

Let the fermentation begin.

[@FermentationAdventure]

WOOHOO!! 🎉🎉🎉

[@yogininamaste]

Will try it. Thank you. New sub. ☺

[@FermentationAdventure]

Awesome, thank you! Hope you enjoy!!

[@NaturesNaturalRemedies]

Thanks so much for this video. I have never seen an oak tree leaf look like that? Could you tell me what kind of Oak?

[@FermentationAdventure]

Thanks for the question! In our area we have "live oak" so we use those leaves since they also have a lot of tannins. Hope that helps!

[@NaturesNaturalRemedies]

@@FermentationAdventure Thanks for answering this question. Do you dry and sell the oak leaves?

[@FermentationAdventure]

No we just use the leaves right off the tree. They're so common here they're available all the time!

[@NocturneAj]

I've done fermented hot sauce before and I'm very extra to try this! However, I ferment my peppers in a dark cupboard. Y'all mentioned leaving the squash on the countertop. I was under the impression ferments need be in the dark or is that for different vegetables?

[@FermentationAdventure]

The dark cupboard is perfect! But the counter works just fine as long as it's not in direct sunlight. We like to keep it on the counter so we can keep an eye on it daily.

[@gwain7179]

It can be left on counter but is almost ALWAYS covered with a cloth to keep out light

[@1fanger888]

to make a ferment with leftover cooked squash you can saute them with butter, sea salt and pepper for a couple of minutes and put it in a mason jar, along with the drippings in the pan and freeze it, any remnant of juices will come out of the squash and after a month, take the jar out of the freezer and set it out in a tray and turn the canning lid upside down and screw the ring back on to allow the gas to escape and it will begin to ferment. After only a few days, it will start to ferment and you can eat it at that point.

[@FermentationAdventure]

Interesting! Does it essentially sit under it's own brine? With the live squash version, the wild yeast on the squash would help it ferment, so it's interesting to think about what is helping along the fermentation process in this case after cooking it.

[@theresa_lili]

If you don't have an Oak tree near you, grape leaves and black tea have high tanin. You can add a black tea bag or loose tea as well. Happy Fermenting.

[@FermentationAdventure]

You got it! And happy fermenting to you! 😄

[@christineroppel3123]

Can I use dill instead of the basil?

[@FermentationAdventure]

Absolutely! Then you'll really have a zucchini "pickle". Delicious!

[@mdb1313]

I cut out the seeds if they are a little older. That way they stay crisper. The same I do with cucumbers.

[@FermentationAdventure]

Makes a lot of sense! That's essentially why our watermelon rind pickles stay so crunchy versus other types of pickles made of things like these zucchini or cucumbers. There's no soft seeds, just crunchy rind! Have you tried that recipe? 😄

[@apple_pie9223]

Those oak leaves do not look like oak we have in the Pacific Northwest. Are they similar to Bay leaves?

[@FermentationAdventure]

Hi! Yes, I believe thèse are oak trees native to Florida, but you can also use Bay leaves.

[@annettetipton3178]

Thank you for that comment I have Florida oak leaves also so they are free! Bay leaves are so expensive.

[@susanp102]

You can put basil stems in water, (non-chlorinated) and they will root, just like tomatoes. I am fortunate, my water comes from a spring, untreated.

[@happygirlus]

Is this boiling water or room temperature? 🤔

[@FermentationAdventure]

Room temperature! If you put boiling water over this, it will kill all of the beneficial bacteria and yeast. Thanks for the question!

[@lilolmecj]

Chlorine evaporates pretty quickly, leave a pitcher full of tap water out on the counter for 24 hours, I lay a dish cloth over the top, and the water will be very close to chlorine free. It will still have the building blocks of the chlorine, but they will be deactivated.

[@FermentationAdventure]

Thanks for the suggestion Carole!! This definitely works! In some municipalities that use chloramine though you might only have the option of filtering since it includes ammonia.

[@edwincancelii2917]

How do those squash pickles taste?

[@FermentationAdventure]

They were good! If you let them ferment too long they can get a little soft but the basil in there was really good! 😋

[@gwain7179]

What kind of oak leaves are those? They look like bay leaves

[@FermentationAdventure]

Hi! We used leaves from the Live Oak tree in the yard. It's a fairly common tree in Florida.

[@gwain7179]

They just look SO different than the oaks here in MA. We have the, like hand looking type, here. White oaks maybe? Have to check that now. Can I use my type of oak for the same purposes?

[@FermentationAdventure]

Good question! We'll have to do some research... Let us know if you come up with anything interesting!

[@DSandwich]

Ok... The first thing that hit me was essence of sulphury crop dust fart. I think it's the onion. lol

[@FermentationAdventure]

😂😂😂 I don't think we could have described that any better. Haha!

[@cassandrahuskey8866]

Can you " Can" this??

[@FermentationAdventure]

You definitely could! The one thing with canning though is you want to make sure your ferment is in the pH range to be able to be canned since you'd be starting with a low acid vegetable. We usually like enjoying this fermented since it tastes great and has probiotics. Once you can it, all the probiotics are destroyed. But if you were canning, you could test the pH to make sure it's in the correct range and if not, add some vinegar before canning according to canning recommendations for botulism. Great question!

[@sleeptighttonight8140]

Well I know what I'm doing from here on out.. Thanks.

[@FermentationAdventure]

So awesome! The basil gives it such a nice fresh flavor. We're so happy you enjoyed!

[@Sugarsail1]

FYI , lacto fermentation does not produce acetic acid, it produces lactic acid, hence the name "lactobacillus."

[@FermentationAdventure]

Thanks for the comment Sugarsail! Lactofermentation mostly produces lactic acid but does also produce acetic acid, ethanol if there are sugars, and even carbon dioxide. It depends on the ingredients and the environment.

[@dr.o.6150]

Lactic acid, no acidic acid

[@FermentationAdventure]

Yup! Lactic acid! 😊