Well It has been just over a week and the pickles finished up fermenting . They taste surprisingly good, only thing I would change is my scale, I think it is off as they are a little salty but if you love a pickle but not a strong vinegar taste this is the route for sure! I pulled the zucchinis out and drained them.
Then I strained the liquid and boiled it for for about 5 minuted to kill any extra bacteria in the solution. I then let the brine cool back down to room temp and then ran it through a coffee filter to remove any extra silt etc. from the brine.
Placed the brine and pickles in a non reactive jar and then refrigerated them. They are crisp and flavorful and will last indefinitely. Now I just need to pair them with the right sandwich, I'm thinking pastrami on rye bread. Maybe I will make some pastrami in the near future to make the pair.