Summer Squash Basil Pickles

Baby Zucchini Pickles are a delightful and visually appealing addition to your pickling repertoire. These whole baby squash pickles, made from any variety of summer squash such as zucchini, pattypan, or crookneck, are packed with flavor and offer a unique twist on traditional cucumber pickles. If you have an abundance of small squash, you can even include the blossoms for an added aesthetic and taste experience. These pickles can be prepared with dill pickle spices or basil, giving you the freedom to customize the flavor profile. Arrange them regally in special jars and impress your friends at potlucks or enjoy them as a special treat for yourself. Get ready to enjoy the crisp and tangy flavors of Baby Zucchini Pickles!

Yield: About 2 quarts
(fermentation vessel: 2 quarts)

INGREDIENTS:

• ½–1 pound whole baby zucchini or summer squash, enough to fill the jar, with or without blossoms
• 4–5 cloves garlic
• 2 sprigs basil
• 1–2 whole dried red chiles, sweet or hot
• 2 quarts Cucumber Brine (³∕8 cup unrefined sea salt to 2 quarts unchlorinated water)
• Grape leaves (optional)

INSTRUCTIONS:

1. Rinse the baby zucchini or summer squash in cold water. Arrange them, along with the garlic, basil, and dried chiles, in a jar or crock. Wedge them under the shoulder of the jar or leave 4 inches of headspace in a crock. Take care not to bruise or damage the squash’s skin when packing them.
2. Pour enough cucumber brine into the jar or crock to completely cover the vegetables. If there is any leftover brine, reserve it in the refrigerator (discard after 1 week and make a fresh batch if needed).
3. If using grape leaves, place them over the vegetables as a primary follower to keep the pickles crisp. You can also use other tannin-rich leaves if available. For a crock, top the pickles with a plate that rests on top of them, and use a sealed water-filled jar as a weight to keep everything in place. If using a jar, the secondary follower is often not necessary since the squash is wedged in place by the shoulder. Loosely cover the jar with the lid.
4. Set the jar or crock aside on a baking sheet in a cool location, away from direct sunlight, to ferment for 4 to 6 days. During this period, monitor the brine level and top it off with reserved brine solution if needed to keep the pickles covered. You may notice some harmless scum on top, but consult the appendix if you have concerns.
5. As the vegetables ferment, they will lose their vibrant color and the brine will become cloudy. This is an indication that the pickles are ready. They will have a pickle-y taste, appear dull in color, and though softer, still retain some crispness.
6. Store the pickles in jars with tightened lids in the refrigerator. Add fresh brine as needed to keep the pickles covered. If available, top each jar with a fresh grape leaf for added crispness.

Enjoy the tangy and crunchy flavors of Baby Zucchini Pickles as a delightful condiment or snack. These pickles are perfect for garnishing sandwiches, adding to salads, or enjoying straight from the jar. Let your creativity run wild and experiment with different combinations of herbs and spices to create your own unique pickling blends. Whether you prefer a gentle and mild flavor or desire extra crunch, the mild nature of zucchini allows for endless possibilities. Elevate your pickling game with these flavorful and visuallyappealing Baby Zucchini Pickles!