Ingredients

1 1/2 pounds baby zucchini
1 teaspoon coriander seeds
12 dill sprigs
4 Fresno chiles, halved lengthwise
2 garlic cloves, halved
4 cups room-temperature water
2 tablespoons kosher salt

Directions:

  1. Divide zucchini, coriander, dill, chiles, and garlic between 2 (1-quart) jars.
  2. Combine 4 cups water and salt. Stir until salt dissolves fully.
  3. Divide liquid between jars to cover zucchini, leaving about 1/2 inch of space between liquid and top of jar. (Add water as needed to ensure solids are covered.)
  4. Cover jars loosely with lids.
  5. Let stand in a cool, dry place away from direct sunlight for 5 to 7 days. The liquid will turn cloudy, then bubble and fizz after several days as it develops lactic acid.
  6. Once fermented, refrigerate pickles. They will keep in sealed jars for up to 3 months.