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Pickled Red Okra

Red okra. I saw this somewhere and it sparked an interest. I made a couple of jars of pickled okra last year, and I entered one in competition at the State Fair. I had some winners, but my okra wasn’t one of them. I tried it, and I thought it was good; but I’m not a pickled okra “expert”, so…. How can I get the judges’ attention? How about some RED okra?!

I followed the basic recipe found here:  http://nchfp.uga.edu/

Our State Fair requires that the recipe source follow established and tested guidelines for submissions, and this is the site specified. I broke down the brine ratios for a small batch: 2 cups water, 2 cups white vinegar, and a little over 3-1/2 tablespoons of kosher (or pickling) salt, brought to a boil.

Into each prepared pint jar, I packed the cleaned and trimmed okra, then added a fresh, whole garlic clove, a couple small springs of fresh dill, and I eyeballed around 1/4 teaspoon each of dill seed, yellow mustard seed, and a dash of red pepper flakes.

Red okra packed in jars with flavorings.

Meanwhile, I had prepared my canner, jar lids and rings, and utensils.

Canner coming to a boil, brine, and lids.

To the jars of okra, I added the hot brine, leaving 1/2″ head space. I cleaned the rims, added the lids and tightened the rings.

I processed the jars for 10 minutes.

After processing, I removed the jars from the canner and made sure the rings were tight. Now, they will rest 24 hours. I have already observed the lids creating the “ping” sound for sealing. So, tomorrow, I will remove the rings, wash the jars, and store them in my pantry. I have one for competition and one to eat, after I see what the judges’ think (October). Fingers crossed.

I can already see that the color of the okra has faded and colored the brine. (See top photo) Not as striking, but hopefully still eye-catching!

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Eastern North Carolina Style Cole Slaw by Bob Garner

Classic BBQ Sandwich and chips.

Classic BBQ Sandwich and chips.

Growing up in the heart of North Carolina, I was exposed to a lot of pork barbecue. Everybody has their own way of doing it and everyone has their own sauce. But there’s another necessary componant: cole slaw. Whether you’re eating your BBQ on a bun or as a “plate” with hushpuppies or corn bread, you have to have slaw. And there’s about as many recipes for slaw as there are for BBQ sauce. And I’m picky about mine. Oh, I’ll eat some kinds of slaw as a side dish. I’ve even had a pineapple-cole slaw that I liked. But if I’m eating it with or on pork BBQ…or on a hotdog  or with fried fish, for that matter, the recipe that follows is what I want! This recipe comes from a well known authority on North Carolina BBQ and it is spot on! I basically eyeballed my ingredients to make a half batch, because I’m not making it for a crowd. I wound up with enough to fill a two pound deli container. I also used dill pickle cubes instead of sweet, because I don’t keep sweet pickles or sweet pickle relish on hand. It’s still good, though, just not quite as sweet. Enjoy!  

Eastern North Carolina Coleslaw  by Bob Garner 

Half a head of cabbage, cut into pieces.

Half a head of cabbage, cut into pieces.

Bob says:This is my wife Ruthie’s recipe, and it’s typical of the coleslaw that’s served at pig pickings and fish fries along the Roanoke River in Halifax and Martin counties.“

Ingredients

1 medium-size, firm head of cabbage

1 1/2 cups mayonnaise

1/3 cup mustard

3/4 cup sweet pickle cubes

2 tablespoons apple-cider vinegar

1/2 cup sugar

1 tablespoon celery seed

1 1/2 teaspoons salt

1/8 teaspoon black pepper

Directions

Cole slaw dressing.

Cole slaw dressing.

Keep cabbage refrigerated until ready to use, and do not allow it to reach room temperature once you begin. Remove outer leaves and core from cabbage. Cut head in half and grate fine, using food processor or hand grater. (I used the “s” blade and pulsed in the processor.) In large bowl, combine cabbage, mayonnaise, mustard, sweet pickle cubes, vinegar, sugar and seasonings. Mix thoroughly and chill for one hour before serving.

On a bun with pulled pork BBQ and some sauce.

On a bun with pulled pork BBQ and some sauce.

Combined dressing with chopped cabbage.

Combined dressing with chopped cabbage.

Makes 20 servings

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