Zucchini Experimentation

Blessings, Darlings! Since my garden is producing an over abundance of zucchini/marrows/courgettes this summer, and my kirby cucumbers died, last night I tried making spicy half sour pickles out of the zucchini. For a NORMAL batch, you put the sliced cucumbers in the brine, leave them out 2 days, and they are done. This being a Laboratory Experiment .... I refrigerated them immediately instead of leaving them out. And I just tested them, about 13 hours after the pickling started. They are done. Really really done. So done that I've just replaced half of the brine with water. For some reason they are a bit bitter, but the texture is great as is the level of sourness. Perhaps the zucchinis I used were a bit too old for this? BTW, the stink bug collection experiment continues, but we've been having lots of overnight rain and I think that inhibits their travels. Or this technique is just good for indoors/attics. Or the technique fails. As the damn bugs move inside I'll try it in the basement and see what happens, but I'll keep trying it as a garden pest treatment until the garden is done. Frondly, Fern