How to Ferment Zucchini and Cucumbers at Home

Tangy, crunchy fermented zucchini and cucumbers made at home with straightforward step-by-step instructions. Seasoned with garlic, dill, and a mix of whole spices, these pickles deliver bright flavor and a satisfying snap. Grape, oak, or bay leaves add tannins to help preserve crunch, while the properly balanced salt brine enhances the vegetables’ natural taste.

Whether you’re new to lacto-fermentation or experienced, this recipe is an easy way to add a probiotic-rich, healthy snack to your kitchen repertoire. Combining cucumbers and zucchini produces an appealing contrast in texture and flavor that keeps each bite interesting.

Enjoy these fermented vegetables on their own, sliced into sandwiches, tossed into salads, or served as a zesty side dish. The brine also makes a delicious, tangy drink when you crave something salty and sour.

Why Ferment Zucchini and Cucumbers?

Brine fermentation transforms ordinary summer vegetables into nutrient-dense, probiotic-rich foods while preserving vitamins and antioxidants. Fermented zucchini and cucumbers are an economical, sustainable way to extend the life of your harvest and reduce waste by preserving seasonal produce for months.

Making fermented vegetables at home gives you full control over ingredients, so you can avoid artificial preservatives and excessive salt commonly found in commercial pickles.

Instructions For Fermenting Zucchini and Cucumbers Together

1. Wash and cut vegetables: Rinse pickling cucumbers and zucchinis thoroughly. Cut zucchinis to match the size of the cucumbers so all pieces ferment evenly.
2. Prepare brine: Dissolve 45 grams of sea salt in 1,500 ml of filtered water.
3. Pack the jar: Layer cucumbers, zucchini, garlic, and tannin-rich leaves (grape, oak, cherry, currant, or bay) in a clean 1-gallon jar to help retain crunch.
4. Add spices: Scatter dill seeds, peppercorns, mustard seeds, coriander seeds, dry dill weed, and a pinch of cayenne if you like heat.
5. Pour brine: Cover the vegetables completely with the brine and use a weight or small plate to keep them submerged.
6. Ferment: Cover the jar loosely so gases can escape and place it in a cool, dark spot (about 65–75°F / 18–24°C). Ferment 5–7 days, tasting from day 5 until the acidity and texture match your preference.
7. Store: When the flavor is right, seal the jar with a lid and transfer to the refrigerator. Properly refrigerated, these ferments keep for several months and continue to develop flavor slowly.

See the printable recipe card below for ingredient amounts and a full, detailed recipe.

FAQs

Note: some links in the original source may be affiliate links; the recipe itself does not require any special purchases beyond basic jars and ingredients.

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Print Recipe

Fermented Cucumbers and Zucchini

Enjoy homemade fermented cucumbers and zucchini as a flavorful and nutritious addition to your meals.

Prep Time 25 mins

Cook Time 0 mins

Fermenting Time 5 d

Total Time 5 d 25 mins

Servings: 20

Author: Olga Caz

Ingredients

• 2–2.5 lb pickling cucumbers (~12–14 cucumbers, 5–6″ size)
• 1–2 lb zucchinis (about 5, ~7″ long)
• 15 garlic cloves
• 6–7 grape, oak, cherry, currant or bay leaves (for tannins)

Spices

• 1.5 tbsp dill seeds (whole)
• 1 tbsp black peppercorns (whole)
• 1 tbsp mustard seeds (whole)
• 1/2 tbsp coriander seeds (whole)
• 1/2 tbsp dry dill weed
• 1/4 tsp cayenne pepper (optional)

Brine

• 1500 ml filtered water (~6.35 cups)
• 45 grams Celtic sea salt (~2.5–2.8 tbsp)

Instructions

Prepare the Vegetables

Wash cucumbers and zucchinis. Trim or cut zucchinis to match the cucumbers’ size for uniform fermentation.

Prepare the Brine

Mix 1,500 ml filtered water with 45 g sea salt until fully dissolved.

Pack the Vegetables

Layer cucumbers and zucchini in a clean 1-gallon jar. Tuck in garlic cloves and the tannin-rich leaves as you pack the jar.

Add the Spices

Sprinkle dill seeds, peppercorns, mustard seeds, coriander, dry dill, and cayenne (if using) over the vegetables.

Add the Brine

Pour brine over the vegetables so they are fully submerged. Use a weight or plate to keep everything under the liquid.

Fermentation Process

Cover the jar loosely to allow gases to escape. Store in a cool, dark place (65–75°F / 18–24°C) for 5–7 days. Check daily and taste from day 5 to find your preferred tang.

Final Steps

When the flavor is right, seal the jar and refrigerate. The ferments will keep for several months and will continue to mellow and develop flavor.

What You Need

1-gallon wide-mouth glass jar (or similar fermentation vessel) and a weight to keep vegetables submerged.

Notes

Note: If cutting zucchinis or other vegetables, make sure pieces are the same size as the cucumbers so fermentation is even.

Nutrition

Serving: 90 g • Calories: 16 kcal • Carbohydrates: 3 g • Sodium: 300 mg • Fiber: 0.9 g • Vitamin A: 180 IU • Vitamin C: 3 mg • Calcium: 15 mg • Iron: 0.25 mg

Nutrition values are estimates provided by a nutrition calculator.

Course: Side Dish • Cuisine: All