Lately I've been hearing about people taking their abundance of zucchini and turning them into bread and butter pickles? How do you do this? What's the end result like? Is it crisp like a pickle made from a cucumber? I love pickles and certainly have squash to experiment on. I just don't want to end up with soft pickles if the zucchini doesn't crisp up.
Funny, I just received a zucchini the size of a bowling pin and am considering what to do with it. It seems prohibitively large to be tender.
I love to pickle but thus far have stuck with cauliflower and various kinds of cucumbers, all of which have turned out great with a minimum of effort.
For zucchini, I would suggest a quick pickle that is consumed relatively soon after the brining and refrigeration.
If you need a recipe, I got inspired to try by watching a "Good Eats" episode on pickles and then adapting Alton Brown's basic bread and butter recipe to my own tastes and spice cabinet.