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, ...

First, I dug through my mother’s old Farm Journal canning book and made a double batch of what are basically zucchini bread-and-butter pickles, a little sweet, with the fragrance of celery and mustard ...

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.

Place zucchini and onions in a large, heatproof bowl. In a large pot or Dutch oven, combine vinegar, sugar, salt, celery seed, turmeric and mustard. Bring to a boil; pour over zucchini and onions and ...

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 ...

Spiralized zucchini is not a good substitute for pasta, and anyone who tells you otherwise is a liar. Expecting a “zoodle” to stand in for a real noodle is just too much pressure, but that doesn’t ...

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' ...