Editor’s tip: For a more traditional flavor, add a few teaspoons of dill seed. You can also heat things up with crushed red pepper, black peppercorns and garlic. To start, place the zucchini and onion ...

When a friend gave me a 20-pound box of zucchini, I was in an upper ring of Zucchini Heaven. First, I dug through my mother’s old Farm Journal canning book and made a double batch of what are ...

Add Yahoo as a preferred source to see more of our stories on Google. Once again, we’re deep into summer, a time when all the squash, beans and cucumbers at the farmers market look too tempting to ...

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 ...

Quick pickles are the MVP of no-stove-required summer side dishes. Despite the name, some versions need to soak for an hour or two before they’re ready to eat. If ...

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 ...

While I respect people who crave complete control over their seasonings, I embrace the shortcut lifestyle that pre-seasoned ingredients afford me. Unsurprisingly, this includes seasoned rice vinegar, ...