RECIPE: Fermented Summer Squash Pickles

Chef James Sant
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

  1. Using a mandoline, thinly slice all the squash on the bias (angled cut for large oval sized slices). Place in large mixing bowl.
  2. 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.
  3. Add the remaining ingredients (except starter) and gently toss till evenly distributed.
  4. Gently pack into a sterilized gallon jar.
  5. Dissolve the starter powder into 2 cups of filtered water and pour into the jar.
  6. 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”).*
  7. 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.
  8. Place the finished pickles in sterilized pint or quart jars and refrigerate.
  9. 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.
  10. 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.

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