Turn the jar over a few times to mix, then add enough cold water to cover the ingredients. Refrigerate for at least 8 hours ...

This video demonstrates techniques for cutting summer squash. Zucchini and yellow squash are generally eaten cooked; however, you can eat them raw, especially when quite young and small. Cutting ...

Quick pickles (or fridge pickles) are vegetables pickled in vinegar, water, salt, sugar and spices, then stored in the fridge for summer scoffing, which is just about as long as they should last.

How many times have you opened a jar only to find pickles that are squishy? Get crisper cukes at home by pickling with the refrigerator method.

Heat a grill pan over medium heat. Slice each squash in half lengthwise. If the squash are quite fat, slice them into thirds, and if they are more than 6 inches long, half crosswise too.

Smoky, charred summer squash are doused in a savory chimichurri for a side you’ll want to make all summer long. Zucchini is one of summer’s most abundant offerings; here it stars on a pesto ...

Did you know that 60% of Purdue students who graduate in four years or less have taken at least one summer course? They Think Summer! The University has over 850 unique summer courses, including ...

I still dream about the perfectly aligned, incandescent jars of canned peaches, tomatoes, pickles and ... kohlrabi, rhubarb, summer squash, sweet corn, tomatoes and peppers.

Fresh fall flavors as we celebrate the season and rescue pumpkins from becoming just a jack-o-lantern. Grab the recipes at http://www.DinnerDeeAs.com and if you make ...