Wow, have I got a treat for you! Garlic, ginger, turmeric and a few slices of onion flavor these pickles to sour, zingy perfection. Stained golden yellow from the turmeric and sliced thin into rounds makes them fit perfectly on sandwiches and burgers.
My garden has been producing loads of zucchini. I can only eat zucchini so many days in a row before I am sick to death of it. Fermenting it is the perfect way to preserve the bountiful harvest. So if you are like me and have zucchini coming out your ears or just love pickles, you have to try this recipe.
Click here for the recipe: http://www.fermentedfoodlab.com/fermented-zucchini-pickles/
