Where have all the pickles gone? It wasn’t so long ago that every well-dressed American dinner table was bejeweled with an assortment of them -- emerald green tomatoes, ruby red beets and opalescent ...

If you have more zucchini than you know what to do with and your friends are sick of your zucchini handouts, maybe it's time to try the vegetable a different way. Try your zukes pickled. And have some ...

We’re serious about keeping farmers market produce on the menu all year long. Alexandra Stafford of Alexandra Kitchen shows us how to store, prep, and make the most of it, without wasting a scrap.

Even with too much or too little rain, insect infestations and every other kind of threat to our gardens, there are some crops that reward us in abundance. And as wonderful as that is, we can eat ...

Once again, we’re deep into summer, a time when all the squash, beans and cucumbers at the farmers market look too tempting to resist — until you have to figure out how to transform that colorful ...

First published Aug. 19, 2008: Many everyday fruits and vegetables can be pickled just like cucumbers. Here are some recipes for carrots, zucchini and peaches. In a nonreactive saucepan, combine ...

Cut the zucchini lengthwise into thin strips using a julienne peeler or a mandoline. Cut the strips crosswise into matchsticks. Transfer to a large nonreactive bowl. Add the onion, bell pepper and ...

This jar of pickled zucchini is just one example of different foods you can throw in a jar for as little as 5 minutes for some added flavor. (David Leite) By David Leite After sitting across the table ...

Favorite canning traditions from our kitchen to yours. Simply Recipes / Sally Vargas Canning is as much evolution as much as it is about traditions. Every summer I seem to add another food to my ...

Cut the zucchini lengthwise into thin strips using a julienne peeler or a mandoline. Cut the strips crosswise into matchsticks. Transfer to a large nonreactive bowl. Add the onion, bell pepper and ...