Fermented Zucchini Pickle question

nik1965

17 years ago

I have an over run of Zucchini from the garden. I was wondering what was the best way to make a fermented chip. From what I have read, I was thinking of using a 5% brine with dill, garlic and hot pepper (we like it spicy) and doing a slow ferment in the refrigerator (4-6 weeks). Any ideas on this? Should I use a stronger brine? Am I nuts for trying this method?

Thanks, Nik

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Comments (5)

digdirt2
17 years ago
Why not just use the standard fermented dill pickle recipe only use zukes instead of cukes? You can do them in the fridge.

Dave

Here is a link that might be useful: NCHFP - Fermented Dill Pickles
nik1965
Original Author
17 years ago
Dave,

I don't know??? Using the link you supplied would make an 8.2% brine (possibly too salty???, I don't know). Have you tried this method? I am in a quandary, reading other posts and vinegar inhibiting lactic acid formation. I am new to making brine / fermented pickles. Though, I have been canning and using vinegar pickle (quick) for many years. My Kraut turns out great every year. I do know that 10% brine as suggested in many old ways is way to strong and even after a freshening bath they suck. Thanks for the reply...

Nik
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digdirt2
17 years ago
Well I have 2 1 gallon jugs of this recipe going right now - one on the counter as we have always done them and one in the fridge for comparison. I used a combination of cuke and zuke spears in both jugs.

It is week 4 for the counter ones and we haven't tasted them yet - couple more days I think - but they look good and feel finger crisp. The 6 week ones in the fridge are really good eating and the zuke spears are crisper than the cuke spears. Not too salty for us but I'll admit that we both like salty foods.

Bout all you can do is try a small container of them and see what you think. And you could cut the salt back to 7% with no problems but I don't think I'd go any lower than that or you'll likely get slime problems.

Dave
nik1965
Original Author
17 years ago
Dave,

Thanks for the reply. I'll give it a try and see how it turns out. Hey, one never knows till you take the plunge. I'll post the recipe that I use and the results as they happen. Thanks again...

Nik
busylizzy
17 years ago
If you have the Ball Blue Canning Book, look up the recipe for the brine for pickled cauliflower. It's not for fermentation, but I had leftover brine last year from the cauliflower and extra squash I thought what the heck use that brine. I must say that brine for squash is excellent, I chunked the squash and they were as crisp as any pickle I ever had. too bad I only had 2 pints, they were gone in a flash.