Not familiar with nor can I find a recipe by that name in any of my Ball books. Specific source, page number please?

In general it just changes the end quality - softer, more mushy pickles. Most recipes for slices (except B&B) skip the presoak and some call for shorter processing times.

Dave

Ball Complete Book of Home Preserving (2012) p. 16 "Pick-a-Vegetable dill pickles" p. 18 then lists possible vegetables to try. I don't mind if the pickles are softer, but should I skip, shorten, or just follow recipe for the presoak as is?

Dang! Sorry don't know how I missed finding that one. Thanks for the specifics as it saves lots of searching. ;-)

Then given the different texture of zukes (less water and larger cells) it depends on how crispy you want them. If you prefer crisp slices more like hamburger dills are then skip the pre-soak and you might want to add pickle crisp too (optional). If you don't care if they are softer more like bread & butter pickles are then do the pre-soak.

If you want crisper you can also slice them thicker.

Rest of the recipe - I don't see any other changes you'd need to make. I assume you know you can use cider vinegar rather than white if you want a more mellow, less bite, flavor.

Dave

Thank you so much! I don't really know what the purpose of the presoak is...but if you say I can skip it, then that would save me a little time. I think I'll slice the zukes a little more thickly than I'd planned & add a little pickle crisp.

The goal of the pre-soak is to draw a lot of the water out of the cukes. The salt draws out water and cools the cell wall membranes to help crisp them up some. Works good on spears and halfs but not so much on slices.

Dave