Last time I was home, my brother brought me about 30 lbs of zuchinni and crook neck squash, I fried it, baked it and was about squashed out, and still had 25 lbs. I have 4 girls at home who love dill pickles, so here is a recipe to use up your left over squash. 2 quarts water 1/3 cup pickling salt 1 quart vinegar Dill garlic Peel squash and cut into slices (either way works). Add water vinegar, and salt bring to a boil, get a large bowl an pour boiling mixture over slices, add the desired amount of dill and garlic. You can spice this up with pepper slices. I placed a lid over a plactic bowl I used, after it cooled and left it on the counter. They taste just like dill pickles, on with a different texture to them.