By Andy Bedwell
These are some of my favorite recipes that I love to can, pickle or freeze from the produce in our garden. My love for preserving vegetables developed from my dad many years ago. My mother and I worked side by side for years “putting up” the labors of his endless hours of care for something that he enjoyed so much. The Fourth of July was always a day of snapping green beans.
Elizabeth’s Pickled Okra
Use the smallest okra for your quart jars, you want okra to be really tender.
2 cloves of garlic
1 hot pepper
2 teaspoons of dill weed
3 cups water
3 cups vinegar
1/3 cup canning salt
The first three ingredients go in each quart jar. Let water, vinegar and salt come to a boil. Pack your quarts with all of the ingredients above. Be sure that you pack until you cannot add another okra pod. Pour the hot liquid into each quart jar. Seal and place in water bath for 15 minutes.
Andy’s Note: Elizabeth Carter was a good friend of my sister-in-law, Ruth Bed-well. Both these ladies were fabulous cooks that I’ve had the privilege of discussing food and recipes with for many years. These two ladies canned everything you could think of in the summer. Every time I gave anyone a quart of my okra, they always said that it was the best they had ever eaten. Thank goodness for the great cooks that have been in my life.
Martha’s Pickles
One gallon of
sliced dill pickles
6 cups of sugar
1 tablespoon crushed garlic
1 tablespoon
Crushed red pepper
Drain the pickles in a co-lander and then place in a huge bowl. Add one cup of sugar at a time and stir until sugar dissolves. Add the garlic and red pepper. You can put these back in the gallon jar or you can use any size jar to store them in the refrigerator.
Andy’s Note: Martha Lincoln is one of the best cooks that I know. She is just fabulous. We have shared a lot of recipes and I enjoy talking “food” with her. This is the best pickle that I have ever eaten. You must try. And again, so easy.
Next week, I’ll continue sharing some “recipes from my garden!”
Happy Cooking, Andy
“Southern Cooking with Andy Bedwell” may be purchased at The Messenger newspaper located at 1957 Rainbow Drive in Gadsden.
