Actually, the best way to deal wit this would be to either use a Ball prepackaged Bread & Butter pickle mix, or one of the same mixes offered by Mrs. Wages. Zucchini isn't going to end up as crisp as cucumbers though, as they are less dense compared to a much more watery cucumber. These mixes have the necessary seasonings and salt, and you add your own sugar. Essentually the bread & butter pickles are usually slices, and are seasoned with mustard seeds, celery seeds, tumeric (for the yellow color), salt, sugar (or your own sweetener preference), vinegar, and water. Very basic... I like to add a few pieces of dried sweet red pepper flakes to the jars prior to filling with the cuke slices (or in your case the zuke slices). In mine, they are sliced with a crinkle cutter which gives them a nice ripple texture. In the last hour, I just made 8 quarts of the same thing, but instead of the B&B mix, I used a Kosher dill mix, and added a few whole peppercorns to each quart, as well as a couple of cloves of garlic cut up, and a few pieces of dried sweet red pepper pieces (for color), along with a few green and brown dill seed head pieces. In your case, a few mustard seeds and celery seeds added to each jar. The end result is a decent B&B you can enjoy. If you plan to make these using an alternative to regular sugar, the use of Splenda makes them very tasty and I find that I don't need the several pounds of sugar needed, as just a cup of Splenda will sweeten these just as much (has something to do with the vinegar reacting with the Splenda that makes it stronger sweetening power). Your taste goversn the sweetness, and if you do use Splenda, start out with about half a cup of the 'puffed up' type, and you will soon realize that it offers you quite a lot of sweetening power without getting cloyingly sweet. Enjoy.. With this method, there is no presalting, you just cold pack the jars and pour in the boiling brine, cap, and process, quarts for 10 minutes, pints for 5 minutes, this is, according to the "quick process" mentioned on the Mrs. Wages pickle packages.

While not from Grandma, these are two that I enjoy making and everyone enjoys eating. Posted by: Linda_Lou on the Harvest Forum Sweet Pickle Chunks Pour boiling water over 24 pickling cukes for 4 days  each day. On 5th day, drain. Cut cukes in chunks and add this syrup after bringing to a boil. 8 cups sugar 4 cups cider vinegar 5% acidity 3 1/2 tsp. pickling and canning salt 2 Tbsp. pickling spices, tied in a bag Drain and heat syrup each day for 2 more days. On 4th day, pack pickles into jars, seal with lid. Process in water bath canner for 10 minutes. The hollow ones are just how the cucumbers were. You can tell if they are hollow by putting them in water. If they float, they are hollow. They still taste fine. Add pickle crisp if desired. Sweet Stickles 5 lbs. large and whitened overgrown regular slicing cucumbers ½ c pickling lime 3 3/4 cup sugar 2¼ t celery seed 3 c white vinegar 2¼ t canning salt Peel and seed cucumbers. Cut into 2"- 3" sticks. Mix lime with 2 quarts of water, add the cucumber sticks and soak overnight. Rinse and drain 3 times in cold water. Soak in fresh cold water 3  4 hours. Drain. Combine remaining ingredients and bring to a boil. Add cucumber sticks and let stand overnight. Simmer, covered, 30 minutes until cucumbers and clear. Stir frequently. Pack into hot jars, seal and process for 10 minutes in a boiling water bath. Makes 4 pints Linda

I've made the recipe Compumom mentioned, from Jain, I think! Delicious! Big hit here, too! I found this one online looking for a restaurant in NYC. Never did get to the restaurant yet but the recipe is great! and very easy! I don't exactly follow it! I just pour, no measuring! I don't bother to refrigerate it, just mix it all up in a bowl and serve! Nice light side dish! We love it! ZUCCHINI CARPACCIO Fig & Olive (NYC) Serves 4 1 pound Zucchini 4 tablespoons Pine Nuts 6 tablespoons Parmesan Reggiano Cheese (flakes) 3 tablespoons Lemon Juice 9 tablespoons Extra Virgin Olive Oil Cut the Zucchini with a salamander or carefully with a knife into finely sliced penny-thin wafers, with the skin left on. In a bowl combine the olive oil (use a fruity olive oil with no bitterness or peppery taste) and the lemon juice. Evenly spread the zucchini slices across a 9 x 9 inch plate. Cover the plates with a plastic film and put in the refrigerator. Toast the pine nuts for a few minutes in a pan to slightly brown them and develop their flavor. Right before serving, take the plates out of the refrigerator, wash the zucchini with the lemon & oil dressing, season with a pinch of salt and freshly ground pepper. Spread 1.5 tablespoons of shaved parmesan cheese and 1 tablespoon of toasted pine nuts on each plate.

I know this is a little late to respond, but I make Rotis all the time. I try to limit the amount of wheat I eat, and using flat breads makes that simpler. I always use whole wheat flour, I find King Arthur the best, because it is finely milled and it makes for a smoother dough. Rule of thumb 1/2 as much liquid as flour. So if I am using 1 cup of flour, I use 1/2 cup water (I often use a tablespoon of whey or even yogurt or kefir - adds a little more flavor to the roti) and salt usually between 1/2 & 1 tsp. The dough is always going to be a little different. If the dough is sticky, I add a little more flour, just enough to make sure it is not sticky. I roll it in a ball and coat it in olive oil then let it rest for at least 15 minutes but usually overnight. (Soaking the dough helps remove the phytic acid, making the nutrients more available. This also makes for a more flavorful roti, as it will sour a little.) I knead the dough briefly to mix in the oil, then roll into little balls, which I flatten and roll in flour until I roll them into disks about 6". The trick with rotis is to make sure your pan is in the right heat zone. Too cool, and the roti will just sit on the pan without puffing, too hot and the roti will burn. I normally use a medium hot...it will be different on every stove. Often my first roti wont puff. If it doesn't puff a little, it will be too dense and a little unpleasant to eat. I just remove it and raise the temp before adding the next roti. Once I have the right temp and the rotis puff before burning, I add the original roti back on. Usually within a few seconds it will puff. I use a spatula to press down on the areas that don't puff, to encourage them to puff. ( I only press down on the cooked side, so not until I have flipped the roti at least 1 time.) I think I generally get about a dozen rotis per cup of flour. I don't usually try seasoning them with anything until they are cooked, because I use them for everything. I have slathered with peanut butter, and sprinkled choco chips and covered with a second roti, back on the grill. I make grilled sandwiches with them, eat scrambled eggs in them, use them for tacos/burritos, heat them, and coat them with cinnamon and sugar, they make great quesadillas, and I even throw them back on the griddle on low heat/or in the oven until they get crispy, and use them for crackers.