How to Make lacto-fermented summer squash and zucchini pickles

Lacto-Fermented Summer Squash Recipe

Lacto-fermented summer squash is a great way to use up all that extra summer squash from the garden as well as getting the health benefits of fermentation!

Course Side Dish
Cuisine American
Prep Time 20 minutes
Total Time 20 minutes
Servings 1 quart
Author Craig Fear


  • 3 medium yellow squash summer squash or zucchini
  • 1 head garlic can be whole, smashed cloves, minced, or a combination
  • 6-8 fresh basil leaves, or to taste
  • 2 tsps sea salt
  • 2 TBSPs whey
  • 1-2 cups filtered water


  1. Cut squash into 1/4 inch slices.

  2. Peel garlic and prepare as desired; smash the whole cloves, or mince it. Layer squash, basil leaves and garlic into a quart-sized, wide-mouth mason jar.

  3. Combine sea salt, whey, and 1 cup of water and pour over ingredients in the mason jar.

  4. Add more water, as needed, until liquid comes to within about 1 inch of top of jar. Cover tightly and store at room temperature for 2-3 days then transfer to refrigerator.