DEAR JIM: This recipe of Marion Cunningham’s ran in 1997. It called for the vegetables to be ground, but we think chopping them makes for a prettier relish. We tested this recipe several times, and ...

This homemade Zucchini Relish is sweet, tangy, and packed with zucchini, peppers, and onions, all simmered in a spiced vinegar-sugar brine. It's perfect on burgers, hot dogs, or stirred into potato ...

If you planted more than two zucchini plants earlier this summer, then by now your neighbors are casting a suspicious eye in your direction when you show up on their doorsteps carrying a plain brown ...

Dice the zucchini, onions, apples or pears fairly small. Boil them until they are soft, add 1 pint (two cups) apple cider vinegar, 1 and half lbs (680g) sugar, 1 tablespoon salt, 1 tablespoon tumeric, ...

This weeknight-friendly dinner gets a vibrant upgrade with a garlicky tomato relish that soaks up all the savory pan juices. Molly McArdle is Food & Wine's Updates Editor. She has written and edited ...

To make the relish, grate the cucumbers, using the coarse side of a grater set in a sieve. Cover grated cucumbers with plastic wrap. Set a weight on the cucumbers and leave on for 30 minutes to ...

1. Mix zucchini, onions, green peppers, red pepper and salt in large nonaluminum bowl. Refrigerate covered, stirring occasionally, for 24 hours. 2. Transfer zucchini ...