I make pickles and chips with my oversized zucchini. I quarter them lengthwise, scoop out the seeds and slice them 1/8 inch thick. From there I follow my families pickle recipes and can enough for gifts. These pickles stay crisp! For the chips, I soak the slices in salt water for 24 or more hours and dry them on my dehydrator (use mesh screen or parchment). I vacuum pack the chips in wide mouth jars for year round snacks! :)

• Reply