Sweet, crunchy and very tasty. Super easy and doesn't take much time at all but realize the work is spaced out over three days. I used four very large zucchini to get the 16 cups and did not include some of the center with the seeds. DO NOT stick your hand down in the lime water to push down the zucchini chunks or you will have a shriveled hand (personal experience lol). It doesn't seem like there is enough pickling liquid when you add in the vegetable pieces but during the resting time the liquid will cover the zucchini although I really didn't have enough liquid to completely cover all the pickles in the 8 pint jars I filled. I put about a half cup of pickles in a container in the refrigerator. I went ahead and sealed the jars to leave on the shelf because I don't have room to refrigerate all of them. I doubt anyone who will be gifted with these pickles will have any idea that they are zucchini. Very good. This would be a great project with your kids.

You can definitely can these and store them well-sealed for a couple years. My grandmother used to make them and give us all sealed jars which we stored at room temperature for up to 2 years (maybe more). Once opened, store in the fridge.

These are very good and definitely crunchy. The only thing I do not like is having to store them all in the fridge. Has anyone tried canning them so they can be stored on the shelve with the other canned goods? They take some time to do because of the sitting time but really quite a simple process. If you are over loaded with zucchini this year as we are, give them a try.

You can process these in boiling water bath for 10 min.