I do use them pretty much interchangeably. Like you, I have a ton of zucchini and few cucumbers, they didn't care much for our 90F+ days, something that's unusual here in Michigan.

Are you talking specific pickles or relish type recipes? With the typical 50/50 brine, I think you can pickle most vegetables.

Happy Canning!

Annie

There was a pickle relish I made last year called Grandmother's Golden Relish. It was out of one of the Ball canning books. The recipe calls for cucumbers.

Sorry, but I disagree. I don't think they are interchangable. I've tried doing so and was left with a lot of YUK.

The recipe comes from Ball Complete Book of Home Preserving. It has 10 cups of low acid veggies (cucumbers, onions, red & green peppers); 2 cups of vinegar, 3 cups of sugar, 4 TBSP salt and some dried spices (no water). I actually emailed a message to Ball Canning's support. I'll let you know what they say.

Boo, that's 100% vinegar, I'm sure you'll be fine.

I've made zucchini pickles and zucchini relish and they were both fine. The pickles were those "Christmas" pickles with the cinnamon candies in them, the kids gobbled them up. I did remove the seeds before cutting the zucchini into sticks, but that's because I had BIG zucchini.

The relish was just traditional sweet relish from Grandma's recipe, and it all got eaten, I didn't really see much difference after the stuff was all shredded up.

Annie

Thanks so much Annie! Thank you too Ca Kate! I appreciate the quick responses.

booberry, just in case you're interested.... I found this recipe on-line many years ago. Sorry, I don't know or remember the site it came from, but everyone who tries it seems to like it. I also don't know if it can be processed successfully.

Quick Zucchini Pickles

3 medium zucchini (1 pound / 16 oz / 450 g), thinly sliced

1 medium white onion, thinly sliced

3 shallots, thinly sliced
1 1/2 tablespoons fine grain sea salt
1/4 cup (small handful) fresh dill sprigs
1 small fresh red chile pepper, very thinly sliced ***
1/2 tablespoon yellow mustard seeds ***

3/4 cup / 180 ml cider vinegar

3/4 cup / 180 ml white wine vinegar

1/3 cup / 1.75 oz / 50g natural cane sugar

Toss the zucchini, onion, shallots, and salt together in a colander and place over a bowl to catch the liquids. Cover the bowl and refrigerate for at least a couple hours. Toss once or twice along the way. You're aiming to get as much liquid out of the zucchini as possible.

When you're finished draining the zucchini, shake off any water. At this point you want the zucchini as dry as possible. Place in a 1 liter / 1 quart jar along with the dill, chile pepper, and mustard seeds.

Combine the ciders and sugar in a small saucepan over medium heat. Bring to a simmer, stirring until the sugar dissolves, and continue to boil for a few minutes. Pour the liquid over the zucchini and seal the jar. Let cool, then refrigerate. The pickles are good for a week or so.

Makes one large jar.

*** I sub crushed hot red pepper if I don't have fresh chilis, and I sometimes make it without the mustard seed because, for me, that's what muddies the taste with longer storage.

dehydrate the zucchini for tasty zucchini chips ... i sprinkle TJs 21 gun salute on them. You can even do them in the oven.

Just a follow up. Ball canning never got back to me. Shame on them! I did make Grandmother's Golden Relish with a mix of cucumbers and zucchini. I haven't tasted it yet, but as far as how it cooked & how it looked; it seemed the same, as if I used all cucumbers.

Thanks again for your responses!