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 ...

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 ...

This next one is a fantastic recipe - very popular with all who taste it. It's like a sweet mustard pickle. I have at times substituted beans, corn, cauliflower and the like for some of the zucchini, ...

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.

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 ...

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' ...

1. Place zucchini and onions in a large pot. Cover with water and add salt. Let stand one hour; drain. 2. Mix remaining ingredients into the pot, bring to a boil and cook three minutes. 3. Pack in ...

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 ...