Fermented Sunburst Squash Pickles Recipe
Since I’m not a fermenting expert, I want to advise to search more information on it before trying this, if you’re new to it. This is a recipe that has worked for me, and something I love to share because after many experiments I found that sunburst squash ferments so well.
Fermented Sunburst Squash
Sunburst squash makes the best fermented pickles. You can ferment them or do the quick pickle method with a vinegar brine. Look up quick pickled for that method.
Ingredients
- 1 16 oz glass jar
- 1 Ferment Cap
- 3 Small Sunburst Squash
- A few Basil Leaves (if available) Thyme could also work
- 2 Squash Blossoms (if available)
- 1 Cup of Filtered Water
- 3/4 Tbsp. Fine Sea Salt
- (from Real Salt)
Instructions
- Make a brine with 1 cup of water and 3/4 tbsp. of fine sea salt. I use "Real Salt".
- Wash then, slice sunburst squash in quarters. Slice again if it’s a bigger size squash. You’ll just need as much as will fit in the jar. Which is a little under a pound.
- Place the basil leaves and blossoms in the mason jar, then add the squash tightly, to fill the jar with 1 inch of headspace.
- Pour in the brine, to cover the squash. Add a little more if needed. Then add your fermentation weight and lid of choice. Leave in a cool dark area of the kitchen, and ferment for at least 3 days. It’s best at about 64 degrees. Then take off the ferment lid, and replace it with a regular jar lid, and store it in the fridge.
Notes
I've tried many fermentation experiments. Any other squash I've used has turned to mush. Even if I used grape leaves. Sunburst squash holds its crispy texture and it tastes like a cucumber pickle.
