Getting your Trinity Audio player ready... “Although this zucchini relish is similar to sweet pickle relish, it has a softer texture and a mellower flavor,” write the authors of Williams-Sonoma’s “The ...

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.

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 ...

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 ...

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 ...

“Although this zucchini relish is similar to sweet-pickle relish, it has a softer texture and a mellower flavor,” write the authors of Williams-Sonoma’s “The Art of Preserving.” They prefer using a ...

This recipe for zucchini pickles was submitted to Taste of Home by Tina Butler of Royse City, Texas. Here’s what you’ll need to make them: 11 cups thinly sliced zucchini (about three pounds) To start, ...

You have reached your maximum number of saved items. Remove items from your saved list to add more. Every summer, when zucchini are in season, I make this pickle, which was adapted from Judy Rogers' ...