Serves: 4-6 quarts
- 8 cups various summer squash (zucchini, Patti pan, gold bar etc).
- 1 large sweet onion
- 2 tablespoons organic pickling spice
- 8 large sprigs of fresh dill
- ½ cup maple syrup
- 1 tablespoon turmeric
- 1 teaspoon black peppercorns
- 1 teaspoon light mustard seeds
- 2 cups filtered water, plus more if needed to cover
- 1 packet of vegan culture starter (Caldwells)
- 1 gallon glass jar
- 4-6 quart jars
- Using a mandoline, thinly slice all the squash on the bias (angled cut for large oval sized slices). Place in large mixing bowl.
- Slice the onion in half and create thin half moon slivers from each half. Add to the mixing bowl and gently toss with the sliced squash.
- Add the remaining ingredients (except starter) and gently toss till evenly distributed.
- Gently pack into a sterilized gallon jar.
- Dissolve the starter powder into 2 cups of filtered water and pour into the jar.
- Add more filtered water until the squash is covered. Make sure all the squash and dill sprigs are fully covered (“if you’re in the brine, your fine”).*
- Place a sterile, air-lock lid on the gallon jar (or cover with a kitchen towel and rubber band) and let ferment on the counter for 3 days. Do not place the jar in direct sunlight during fermentation.
- Place the finished pickles in sterilized pint or quart jars and refrigerate.
- Serving suggestions: These are a great side or addition to any salad. The pickles also make a fantastic appetizer served upon small dark sprouted rye toastets.
- Storage: Fermented Summer Squash Pickles will last 2 months in the refrigerator.
*If you have access to fresh grape leaves, add one to the jar and press into the brine to improve flavor and preserve pickle crunchiness.