For the very best results, yes, same rule applies. But that doesn't mean they won't still be good. It isn't that they just go 'poof' mush. They just get softer and softer.

Cut them how? Are they soaking in ice water? Can you keep them well iced until then?

Dave

They are not in ice water, but they could be. They are in the fridge in a plastic bag. Do I flunk pickling?

Nah, just an A- maybe. :-) What's the old line? Something about a bell shaped curve?

Keep them submerged in ice water if you can until ready to use. It really helps especially when they are already cut.

Thanks :). Good thing I got the pushover teacher!

Can I reuse the water for the brine? I am thinking about water soluble vitamins.

Argh, now I have time to pickle but I forgot about the soaking overnight in salt. I really am not doing very well in this class. Too distracted.

Is it better to do the ice water before or after salt? Or to shred and freeze these zukes and wait for some more to harvest... by which time I will be too busy again. They are finally slowing down production,as fall is here. Past couple days and today there were NONE to harvest.

Personally I'd just do them. Especially if they have no bitter taste. Overall the quality will be better when done faster rather than waiting to do a salt soak.

For future reference you can a) combine the ice and salt soak and do it at the same time - salted ice water, b) store in ice water and then add salt to it 12 hours before making, c) skip salt soak all together if no bitterness, d) soak in salt only if they will be made the following day, e) all or any of the above.

Dave

PS: correct quiz answer is e. ;-)

::laughing::

Thank you!