How to make zucchini pickles from scratch. Probiotic pickles will help you with belly bloat and will help with better digestion.  You need to know the remarkable benefits of fermenting your own foods.

Zucchini Pickles

My nickname growing up was pickle puss, I love me some pickles. We make zucchini pickles that we pick up from our local farmers market.  These pickles are so easy to make and you will never know you are eating zucchini versus cucumbers. These are Half Sour Pickles. You can adapt this with any sort of brine.  Just go to the organic section and pick up your vegetables if you cannot grow them or it is out of season in your area. Pickles are so refreshing, fat-free and if they are half sours you get the benefits of probiotics.

Probiotics are live bacteria and yeasts that are good for your health, especially your digestive system. Probiotics help move food through your gut. Researchers are still trying to figure out which are best for certain health problems. Some common conditions they treat are:

• Irritable bowel syndrome
• Inflammatory bowel disease (IBD)
• Infectious diarrhea (caused by viruses, bacteria, or parasites)
• Antibiotic-related diarrhea

 Benefits of Zucchini

• High Source of Antioxidants and Vitamin C.
• Has Anti-Inflammatory Properties that Can Improve Heart Health.
• High Source of Potassium.
• Help Improve Digestion.
• Low in Calories and Carbs.
• Helps Maintain Eye Health.
• Good Source of Energizing B Vitamins.
• Can Help Control Diabetes.

Print

Ingredients

• 4 Cups Sliced Zucchini
• 1/2 Red onion
• 2 Garlic cloves minced
• 3 tsp Grated ginger
• 1 tsp Turmeric
• 2 tbsp Celtic sea salt
• Half Gallon or 4 pint size jars

Instructions

1. Thinly slice the zucchini into rounds use a mandolin to get an even slice).

   Add the zucchini rounds to a half gallon jar or split between 4 pint jars.

   Add the red onion, and garlic.

   Make the salt water brine by mixing ½ cup of warm water with the salt and stir until the salt has dissolved.

   Add the remaining water to the salt water once the salt has dissolved. Add the turmeric and mix well.

   Now you will pour the brine into the jar with the zucchini. The Zucchini should submerge under the brine. If not take a small juice jar and add water and place it on top of the zucchini.

   Cover the jar loosely with a lid and place in a cool, dry place away from direct sunlight for 3-7 days.

   Once the brine turns cloudy, try a zucchini to see if it's ready. It should be sour and smell like pickles.

   Store in the refrigerator for up to a month.