Louise Metz, who asked for a recipe for matzo brie, receives one from Pat Oppenheim that comes from The Art of Jewish Cooking, first printed in 1958. Paula McCahon's version does not use onion, but ...

An abundant supply of peppers in the summer creates interest in pickling peppers and canning salsa. An important question is, Is it safe to make changes in a tested pickled pepper or salsa recipe? The ...

Ever found yourself with an abundance of banana peppers from your garden? That was last year when my 6 banana pepper plants thrived in the warm summer weather. Faced with a surplus, I searched for the ...

It's that time of year when some garden produce is turning ripe faster than you can eat it. One way to make it last longer of course is to pickle it.

Hard green tomatoes are ideal for pickling. Rinse and quarter the larger tomatoes, discarding the hard stem. Halve the smaller ones. Place tomato pieces, peppers--sweet and hot--onion, garlic, and bay ...

It’s September, and I still haven’t harvested a single red tomato. The beets are still grape-size and, so far, my four plants have produced only two zucchini. But the green beans? They’re suddenly ...