how do you can zucchini and cucumbers? I had way too many this year. I didn’t think I could store them - can or freeze - without making a mush!
I pickle them in a water bath canner. Zukes make the best pickle spears - recipes are in the Ball Blue Book of canning and preserving. It’s my Bible of canning.
Oh I forgot. Make sure you trim off the blossom end on your cukes or it will be mushy. Some also add a grape leaf, or use pickle crisp - most walmarts have it.
I particularly like to take a batch of cukes and cover them with vinegar, water, salt, garlic, mustard seed, black peppercorns and a pinch of sugar or stevia. Layer the cukes with sliced red onions makes a good fresh veggie side dish or add on top of your salad. Make about a half gallon at a time - we eat it fast.