What sort of conflicting info are you finding? AFAIK they can be subbed for each other with no problems when pickling and there are several recipes that call for either/or. In non-pickling recipes, you have to evaluate each recipe separately for safe substitution.

Zucchini, as a summer squash, can no longer be safely canned as is per the guidelines but they can be pickled.

As to Mrs. Wages mixes - they are a personal taste issue - some like them, some don't. But they are convenient and are considered safe to use (they contain the citric acid). Personally I like their Kosher Dill mix and the B&B Mix but don't find the regular dill mix to be all that good. But if you have all the ingredients you can use zukes in any of the BBB or NCHFP pickling recipes, both the cucumber pickling recipes and in the Other Vegetables pickling recipes.

Dave

I followed the Alton Brown refrigerator pickle recipe last year, but I used zukes and yellow summer squash in a few of the jars and they came out great! Of course I'm learning that it's not the same recipes needed for canning, but I sure did like them.

I pickled a few batches of zukes so far this year. For canning I used the Ball book for some, and Food in Jars for some more.. and a recipe off the internet for a fridge pickle that used lime slices and basil. I also dehydrated a ton of shredded zukes and have a quart of lacto-fermenting zukes on the counter- my first experiment of pickling using oak leaves for crispness.

You might have more luck finding recipes if you look for pickled summer squash instead of pickled zukes.

Thanks, Dave. That explains it--conflicting for me because I didn't make the connection that it's safe to substitute when pickling, but not necessarily for other recipes. Exactly what I needed to hear before I proceed.