I don’t know about you but I am getting a ton of zuccs from the garden and I am running out of ideas. Last night I made homemade pickles with cucumbers and thought….mmmmm zucchini’s. First I cut 3 medium zucchini into spears. Then I prepared my brine. I got out a large pan and put in: 2 cups of distilled vinegar 2 cups water Tablespoon of mustard seeds, black pepper seeds½ tablespoon of crushed red pepper 4 cloves are garlic, 3 tablespoons of dill and kosher salt. ( you may need more salt depending on you) I poured the mixture over the zucchini in a bowl and allowed them to sit overnight. You can eat them once chilled but I think it is best overnight.
I followed this same recipe for my cucumber pickles only I added 1 purple onion sliced thin and 4 medium cucumbers... Enjoy!