Posts Tagged ‘Okra’

Last of the Garden

The weather here has been VERY dry for over 3 wks.  The garden is just as dusty as can be, yet it still surprises me with growth every time I go to check on it.  I picked some green tomatoes today about medium size and smaller; these are the first I’ve gotten in weeks.   There is a volunteer cantaloupe plant with 3 wee little green cantaloupes on it.  It has been there for about four weeks now still full of blooms even though the deer got in the garden and ate all the leaves.  I’ve blocked them from coming in now. I spied a new cantaloupe plant today prospering with loads of little yellow flowers.

The deer also ate all the leaves off of my late test crop of green beans; that were actually doing pretty good among the grass. :O) 

The okra is still putting on and I’ve about decided it will till frost.  The dry weather doesn’t seem to bother it.  I picked about 20 pods today.  We will have no shortage of okra to eat till next years planting.

Now that I have my green tomatoes I’m gonna need some green cabbage, onions, bell pepper, carrots to make my hot dog relish.  I’ve a friend and her son who just love it and since my stash is about gone…  Opps, no time to Can right now so I prepped the green tomatoes and placed them in the freezer for later.  See next post for recipe.

Pickled Okra

Okra 9-1-11

The okra continues to share it’s seed pods for our consumpution. 

   Sometimes I only get enough okra for a couple of jars; so here is a scaled down recipe.  For pickled okra I only use small pods since they are more tender than the larger ones; those I slice and save for fried okra. (The photo above shows large pods on the left and small pods on the right.) 
   A little tip for ya:  I’ve found that if I make too much vinegar mixture I can just place it in jar and  keep in the fridge for a couple of days till I need it. 
    This is also the same recipe I use to dill pickle cucumbers, and other vegetables.  Simple and somewhat quick to do. :O)


PICKLED OKRA

2 c. apple cider vinegar
1/2 c. water
1/2 or 1 tsp. salt
1 Tbsp. dill seed
1 large clove garlic cut in half or two small
Enough okra to fill 2 pint jars

Heat the vinegar and water in a enamel pot; add the salt and dissolve completely.
In the jars: add dill seed, 1 piece of garlic and then okra.  Top this off with one garlic clove.  Fill jars with the hot liquid.   Place warmed lid on jar and then ring and tighten.  Place in boiling water bath for 15 minutes.  Remove and sit aside to cool.

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