Zucchini Relish Reports on food safety can be alarming, and many people have started their own gardens to counteract such concerns, in addition to yearning for more flavorful produce. Folks also are ...

“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 ...

Wash and grate the zucchini and put it in a large bowl. Chop the onions and peppers and add to the zucchini. Combine the salt and alum and mix well with the vegetables. Cover and let sit overnight.

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 ...

Canning is having a moment. So is pickling, preserving, jam making and all around “putting up,” as they used to say — and now do once more — of the season’s harvest. And if that puts you in mind of a ...

Whether you prefer to call it relish or salsa really doesn’t matter. All that matters is today’s mix of fresh ingredients is the perfect accompaniment to grilled chicken, pork or fish as a relish, or ...

Relish: It's more than just a topping for ballpark hot dogs. A spoonful or two can spark almost any meal. And don't think all relishes are made from pickled cucumbers; relishes today are made from ...

There is nothing like the fresh vegetables of the season. Summer squash, cucumbers, tomatoes — everything tastes better just picked from The Last Green Valley. I remember a small discussion in our ...

Getting your Trinity Audio player ready... Relish: It’s more than just a topping for ballpark hot dogs. A spoonful or two can spark almost any meal. And don’t think all relishes are made from pickled ...

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 ...