If I pick them while small, about 2 inches, and leave them whole, do you think they'd ferment and pickle like a cucumber or will they just get mushy? We have summer squash squash everywhere (want some?) and I'm trying to figure out what to do with it besides grill, broil and grate/freeze it.
Fermenting/pickling zucchini?
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I tried slicing and just sticking some heirloom zucchini in with pickles we had in the fridge, they weren't too bad (I used zucchino tromboncino) when it was younger and firm. Was okay, but I like pickles MUCH better.
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I fermented some last summer with carrots, fennel and garlic they were mushy but Ok. Good luck finding uses for the squaush!
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