Pickling

This summer I've been remembering some of the great canned and homemade foods over my adult life and looking for ways to recreate and enjoy them again.

A couple of years ago a friend of mine at work (hi, Becci) brought in some pickled okra. Now, I am a big pickle fan. I like most things pickled and I loved these. Not only were they fabulous by themselves, they are a wonderful complement to one of my favorite cocktails - the bloody mary.

Another great thing about pickles is at they capture all the great produce flavor and crunch at the peak of freshness and they don't require a pressure canner (I have to admit, I'm a little afraid of pressure cookers).

I asked Becci about the recipe, which she gladly shared. It came from Cotton Country Cooking, published by the Decatur (Georgia) Junior League in 1972. There are loads of these recipies in old cookbooks, which has started a facination with old cookbooks, but that's another entry.

I made the pickles on Father's Day. They have red pepers and whole garlic in them, so they can be a bit spicy. They have to sit for 6 weeks before eating. I can't wait!