How to Make Zucchini Pickles

Like their cucumber counterparts, zucchini pickles are easy to make and even easier to eat. Curtis and I grew zucchini from seed last year. At first it looked like only one seed grew into a plant, but then another couple of plants unexpectedly reared their heads. By the end of summer I could no longer keep up with the dozens of zucchini coming up in the garden, so I decided to try making zucchini pickles. I even made them with a couple of oversized zucchinis that had fairly tough skins and were considered largely inedible. To my surprise, the fermentation processes softened the skins, and the resulting pickles were delicious. Of course, if you’re trying this recipe with marrow zucchini with seriously thick and hard skins, it may not work, so do so at your own risk. But this recipe works very well with softer-skinned zucchinis and is a great way to use up any summer stash you might have.