Yup, I left the skin on and sliced them long ways like a dill spear. I did this to get rid of the large seeds because this is what I do with the ones that I feel are to big to fry and eat. Then just follow your favorite pickle recipe.
I've done a 1-2 day ice box "pickling", with vinaigrette, using patty pans and yellow crooknecks, which were good, but never actually pickled any squash as it's meant here. It's not something I'd even thought of; thanks for the information!