Categories: pickles

Ingredients

• 4 small zucchini, quartered lengthwise
• 1-2 Tbsp. sea salt (increase by 1 Tbsp. if not using optional whey)
• 1-2 Tbsp. whey (optional)
• 1 garlic clove
• 1-2 Tbsp. pickling spices
• 2 dill sprigs, fresh
• 1 bunch fresh basil leaves
• 1 quart filtered water

Directions

1. Combine water, whey and sea salt. Stir until dissolved and set aside. In the bottom of a quart jar, add several basil leaves, a sprig of fresh dill and a crushed garlic clove.
2. Cut zucchini into quarters, like pickle spears. Cut them down to size if they are too long to fit in your jar. Pack zucchini tightly in jar and add more herbs, garlic and pickling spices. Add the water and sea salt brine to within 1 inch of the top of the jar. Zucchini must remain under the brine. Cover and leave in a corner of the kitchen to ferment at least 3 days. The brine will expand as it ferments. If it rises near the top, loosen the lid to burp the brine- you may need to pour out a little of the brine.
3. After 3 days, taste; if they taste like pickles, refrigerate. The pickles will last for a month in the fridge.

4. Variation: Mix yellow squash with the zucchini; cut in chinks instead of spears. Add herbs of choice: a few sprigs of parsley, cilantro or any other fresh herb you may have.

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