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, ...

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 ...

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 ...

These super-easy, sweet and tangy zucchini pickles get their brilliant yellow color from turmeric in the simple brine. This is collaborative content from Food & Wine's team of experts, including staff ...

When the summertime garden delivers an avalanche of cucumbers, cherry tomatoes and zucchini, it's time to make pickles. (Oregonian file photo) Anyone who has made homemade pickles knows the ...

We know, of course, that you can pickle almost anything. Pigs’ feet and eggs come to mind, under the “What were they thinking?” subset of pickled cuisine. But you can apparently also use the ...

Relish summer harvests by making pickles and enjoying them throughout the fall and winter. Savor a crisp dill spear with a sandwich or top a hamburger with delicious bread and butters. With The ...

Perhaps picklemaking is a lost art. After all, how many cooks still bother with brine? With fermenting cabbage in crocks? Or “putting up” jars and jars of cukes plunged into hot water baths? But there ...

Artisanal pickle vendors have begun popping up at farmers markets. Swanky restaurants and tony delis tout the virtues of their house-made pickles. And home-canning product sales have risen 35 percent ...