Can I safely substitute zucchini for cucumbers in this recipe?
I have an abundance of zucchini this year and found a recipe for dill zucchini pickles that doesn't include sugar (we don't like "sweet" pickles). It's awful! The texture of the zucchini was great, though, so I was wondering if I could safely substitute the zucchini for cucumbers in my favorite dill pickle recipe.
This is the brine:
2 c white vinegar - 5%
6 c water
1/3 c pickling salt
I pack cucumbers into the jar with a dill head and a garlic clove and pour the brine over the top. BWB for ten minutes.
My concern is that most recipes I find for zucchini pickles has a 1:1 ratio of vinegar and water. I will be using a 1:3 ratio in this recipe.
Thanks for the advise!