Categories: Snacks
Ingredients
- 1 1/2 lb. baby zucchini
- 1 tsp coriander seeds
- 12 dill sprigs
- 4 Fresno chiles, halved lengthwise
- 2 garlic cloves, halved
- 4 cups room-temp water
- 2 tbsp kosher salt
Directions
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Divide zucchini, coriander, dill, chiles, and garlic between 2 (1-quart) jars.
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Combine 4 cups water and salt. Stir until salt dissolves fully.
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Divide liquid between jars to cover zucchini, leaving about 1/2 inch of space between liquid and top of jar. Cover jars loosely with lids. Let stand in a cool, dry place away from direct sunlight for 5-7 days. The liquid will turn cloudy, then bubble and fizz after several days as it develops lactic acid. Once fermented, refrigerate pickles. They will keep in sealed jars for up to 3 months.