Can anyone recommend a pickled zucchini recipe that's not too sweet? The Ball Blue Book's recipe is too sweet for me, but I'm a beginning canner and don't know enough to tweak the recipe myself. I have a recipe for quick, refrigerator pickles that I love, but I'm not sure if it would be safe to can. It calls for 1lb zucchini, thinly sliced along with fresh dill, onion, 1 1/2 T salt, 3/4 cups cider vinegar, 3/4 cups white wine vinegar and 1/3 cups sugar.
Thanks in advance for your help!
Melissa