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 ...

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 ...

Have you ever taken a bite of a perfectly crisp and tangy pickle and felt your taste buds do a happy dance? Enter Zucchini Bread and Butter Pickles. No, we are not talking about zucchini bread with ...

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.

To prepare vegetables: Wash and trim zucchini. Cut zucchini and onion into 1/16-inch-thick slices. Combine in large, shallow bowl. Toss. Add a few ice cubes and cold water to cover. Add salt. Stir ...

As Chris stared at his ever-growing pile of end-of-the-season zucchini, he was suddenly struck by how much they resemble cucumbers. From there, it was a quick jump to the idea of pickles. Before long, ...

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 ...

This pickled plum and zucchini carpaccio is fresh, crisp, and tangy. Image credit: Juicy Delicious Carpaccio is traditionally made with raw meat or fish, but this vegetarian version swaps that for ...

Note: At San Francisco’s legendary Zuni Cafe, they serve these pickles with hamburgers, and you should, too. But they’re also wonderful as an accompaniment to pate or a cheese platter. 1 pound medium ...