The first of the cukes and zucchini are in...
The pickling cukes were a little fat and stubby, but not at all bitter. I was a little concerned about bitterness given the long string of 90 degree days we've had.
The zucchini made it to the dinner plate just a few hours later. A little olive oil, oregano, smoked paprika, garlic power, S & P and a few minutes on the grill. Tasty.
The cukes will ferment for a few days (at least - I like 'em pretty sour) on the counter just like this. My dill had not entirely gone to seed yet, so I even had a few fresh sprigs to throw in there.
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