Baby Zukes

Pick any baby zucchini if you expect a hard frost.  There are lots of things you can do with them.  I tried this pickle recipe.  Clearly you don't want to lose one ounce of zucchini. 
Zucchini Pickles
From Ball Blue Book
Makes about 4 half-pints

2 pounds zucchini, sliced (about 8 small)
1/3 pound onion, quartered and sliced (about 1 small)
1/4 c. Ball salt
2 c. sugar
2 t. mustard seed
1 t. celery salt
1 t. turmeric
3 c. vinegar
Ball Pickle Crisp (optional)

Combine zucchini and onion; sprinkle with salt; add cold water to cover.  Let stand 2 hours.  Drain; rinse and drain thoroughly.  Combine remaining ingredients in a large saucepot.  Bring to a boil.  Pour vinegar mixture over zucchini and onion.  Let stand 2 hours.  Bring all ingredients to a boil; reduce heat and simmer 5 minutes.  Pack hot vegetables and liguid into hot jars, leaving 1/2-inch headspace.  Add Pickle Crisp to each jar, if desired.  Remove air bubbles.  Adjust two-piece caps.  Process 15 minutes in a boiling-water canner.  

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