With its spongy texture, summer squash will soak up the spicy flavors in this mix. Experiment with other spices if you wish. I like to use a mix of yellow squash and zucchini. Add the pickled squash to...
Author: Martha Rose Shulman
This recipe is an adaptation of a recipe in Fred Dubose's wonderful cookbook from a bygone era, "Four Great Southern Cooks." It is sort of a cross between a pickle and a relish. Do not worry about the...
Author: Martha Rose Shulman
This colorful, mildly spicy relish is sweet, but not as sweet by a long shot as many corn relish recipes I've seen and tasted. It goes well with everything from burgers to tofu sandwiches. You can add...
Author: Martha Rose Shulman
In the South these are sometimes called "dilly beans" because of the dill that goes into the jars with the beans. My only reservation about making pickles out of green beans is that it is impossible for...
Author: Martha Rose Shulman
In the South these are sometimes called "dilly beans" because of the dill that goes into the jars with the beans. My only reservation about making pickles out of green beans is that it is impossible for...
Author: Martha Rose Shulman
This colorful, mildly spicy relish is sweet, but not as sweet by a long shot as many corn relish recipes I've seen and tasted. It goes well with everything from burgers to tofu sandwiches. You can add...
Author: Martha Rose Shulman
This recipe is an adaptation of a recipe in Fred Dubose's wonderful cookbook from a bygone era, "Four Great Southern Cooks." It is sort of a cross between a pickle and a relish. Do not worry about the...
Author: Martha Rose Shulman