If I'd pulled out my recipe I'd have known to cut up all of the pickle ingredients last night and leave them soaking in salty water overnight. Then I'd be bottling and processing this morning. I'll put them in the fridge for 8 hours and process them tonight.

Some of the larger extra zucchini I'll cut into chunks, saute, then freeze for a casserole I make through the year (usually with purchased zucchini or other squash).