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!


Pickled Green Beans, AKA “Dilly Beans”

Dilly Beans (I left out the optional red pepper flakes.)

Dilly Beans (I left out the optional red pepper flakes.)

I didn’t take a bunch of “process” photos, but I made 2 pint jars of pickled green beans, AKA “Dilly Beans”. I think Dilly Beans sounds kind of silly…although, it is quicker to say than pickled green beans. Anyway, I decided to give this recipe a try, because I got some green beans on sale and they looked pretty good. Plus, I have some dill in my garden that needed trimming back. I didn’t measure my beans, but I’m assuming it was a maybe a pound to a pound and a half?

Dilly Beans

Fresh green beans, trimmed both ends. Enough to firmly pack (2) pint jars.

1/8 c. kosher or pickling salt

2 medium garlic cloves, peeled, lightly crushed

2 fresh dill heads/fronds

1 t. mustard seeds

(optional: pinch of red pepper flakes per jar)

1-1/2 c. white vinegar

3/4 c. water


Combine the vinegar, water, salt, and mustard seeds in a small, non-reactive sauce pan (like stainless steel). Bring to a boil and reserve, keeping hot. Prepare a water bath canner with enough water to cover jars by an inch or two. Prepare two pint jars, lids, and screw rings. Divide the garlic, dill, and red pepper flakes (if using) between the two jars. Trim the green beans to fit the jars vertically, leaving 1/2 to 1/4 inch space from jar’s rim. Pack the jar tightly, so the green beans won’t float.

Ladle the hot brine over the beans, trying to distribute the mustard seeds evenly. Bring the brine up to 1/4″ below the jar’s rim and covering the beans. Use a skewer or a knife to make sure there are no trapped air bubbles and add more brine, if necessary. Using a paper towel or clean cloth, wipe the threads and rim. Place a prepared lid on each jar and install the screw ring to “finger tight”. Add to boiling water bath and process for 10 minutes. Leave jars in the hot water, off heat for another 5 minutes. Remove to a kitchen towel on a counter top and leave for 24 hours. When cool enough to touch, tighten lids. If lids do not “pop” to indicate seal, store in refrigerator. If properly sealed, remove the rings and store in a cool, dark place until ready to use. (I would wait at least 2 weeks and maybe a month before opening.)

I had a little leftover brine and the bean ends that I trimmed to make the beans fit the jars, so I put them in a plastic container and let them sit on the counter for a few minutes, then I popped them in the fridge. I’ll have them as a snack in a few days.



Pineapple Pickles

Pineapple pickles, left.  Grape leaf experiment, right.

Pineapple pickles, left. Grape leaf experiment, right.

I recently was playing around with trying to pickle some muscadine grape leaves. I think it was successful, but the muscadine leaves are so small, and they are difficult to handle after blanching. I wound up adding some yellow squash slices to fill the jar, plus some lime wedges and fresh dill. I doubt I’ll ever do it again, and I have no idea what I’ll do with the leaves. Maybe the squash slices will be good? Anyway, I had some leftover brine; so I decided to use it with some fresh pineapple that I had in the refrigerator.

The brine was a one to one ratio of apple cider vinegar and water, plus kosher salt. I used a cup each of the liquids and 1/8 c. salt. The pineapple was in large wedges, so I removed the core and cut into “spears”. I put the pineapple into a jar, added a few fresh basil leaves, and then covered with hot brine. I sealed the jar and processed in boiling water bath for 15 minutes. If these turn out to be good, I’ll probably experiment more and do some larger batches.

Update 5/22/15: Tasted the pickled pineapple and it was pretty good! Definitely has a sweet/sour thing going on. I’m not sure if I get the basil. I put the rest in the refrigerator  and will try it again chilled. I bought another pineapple and removed the peel and core to make tepache, a fermented Mexican pineapple drink. I only use the peel and core for the tepache, so I decided to pickle the fruit. I went with 1-1/2 cups each water and apple cider vinegar with 1/4 cup kosher salt and 1/2 cup brown sugar. Added a stick of cinnamon and boiled. Removed from heat and tossed in a couple sprigs of rosemary. I packed the pineapple into 3 pint jars, divided the cinnamon stick and rosemary between the jars, added brine to a headspace of about 1/4″ and sealed. I processed the jars for 15 minutes in a boiling water bath. I went back and tasted the brine and it was EXTREMELY salty. It may be okay for pickling…but maybe not. We’ll see. Hey, it’s just a pineapple!

Update 5/24/15: I opened a jar of the pineapple pickles that I made with the rosemary and cinnamon. Definitely strong on the salt! Then it’s sour and the rosemary comes through. I think rinsing the brine off helps with the saltiness, but it IS a pickle! It’s not pineapple in juice or syrup. I think I would warn folks and not surprise them with this one! In the future, I think I would try to back off the salt and increase the sugar (being careful to make sure the brine is still appropriate for safe pickling). The rosemary and cinnamon are good.


Is That Carton of Eggs Almost Out of Date?


Pickled eggs. Cue the banjoes.

Pickled eggs. Seriously.

Do you have a carton of eggs in your refrigerator? What’s the expiration date on them? If you’re within a few days and have no immediate plans to use them, what should you do? Pickle them! That’s right. Pickle them. I know, you’ve been in that little country store…dueling banjos playing in the background…and there’s a big  jar of pickled eggs on the counter. Right next to the jar of pickled pig’s feet. Have you ever seen anybody purchase either? Somebody has to be eating them, right?!  Well, I don’t know about the trotters, but let’s talk  eggs.

Eggs that are closer to their expiration are actually better candidates for boiling than fresh eggs. It’s a food science and chemistry thing. But if you boil a dozen eggs, are you going to use them before they go bad anyway? I don’t know…if you love boiled eggs or have a big party and plan on making deviled eggs, then maybe. If not, consider pickling them. Here’s the deal: a pickled egg practically lasts forever. The amazing thing is that the yolk stays practically pristine. The white eventually gets a different texture…less tender, more springy…and they pick up a little of the flavor from the pickling brine.

If you have several eggs, you can leave a few in the shell and refrigerated for eating or using in recipes in the next week. Whatever you anticipate will not be used that quickly can be shelled and pickled. Yes, you can eat a pickled egg, as is; however, you can use them in just about any recipe calling for hardboiled eggs. My favorites are tuna and chicken salads.

First, boil the eggs. My preferred method is to place the eggs in a single layer in a pan and cover them with cold water. Bring the water just to a boil, remove the pan from the heat, cover, and set a timer for 13 minutes. When the time is up, remove the eggs from the hot water with a slotted spoon or strainer amd submerge them in a bowl of ice water. When thoroughly chilled, refrigerate;  or peel and pickle.

For the pickling, have a clean quart sized canning jar ready with a lid and screw ring. In a pot on the stove, add 1-1/2 cups water, 1/2 cup white vinegar, a couple of garlic cloves, a pinch of red pepper flakes, dry dillweed, and dill seeds. You could use a fresh frond or two of dill, instead of the dry dillweed, if you like.bring everything to a boil and remove from heat and allow to cool.  Pour the brine and herbs/spices into the canning jar.  Drop the hardboiled eggs into the brine…you can fit up to about 10 large eggs in a quart jar. Put the lid in place and screw the threaded ring down to seal. Place jar in the refrigerator and store pretty much indefinitely. If you haven’t used them in, like, a year, you could toss them, if you’re concerned. I doubt that will happen, though. They’re so convenient!

To use in a tuna or chicken salad, I cut an egg in half and remove the yolk. I crumble the yolk with the tuna or chicken. I then chop the white and throw it in. Add a tablespoon each of dill pickle relish or salad cubes and finely diced celery. Add a couple of tablespoons of mayonnaise (I like Duke’s!) and a pinch of salt and pepper. From there, you can be creative and add a little curry powder, some halved, seedless grapes, some toasted or candied pecans…whatever. Or, you could just cut an egg in half..salt, pepper, and eat! Enjoy!



Pickled Hard Boiled Eggs…No, Wait! Where are You Going!?

Pickled Eggs. Oh, C'mon. Don't be afraid!

Pickled Eggs. Oh, C’mon. Don’t be afraid!

I started doing this awhile back, mainly because I was told that my father in-law liked pickled eggs.  The thing is, I realized that they are actually pretty good! I’m kind of picky though…I don’t just munch into one. I slice them in half and put a little salt and fresh pepper on them. Amazingly, months after you pickle them, the yolks are still like they are from a freshly boiled egg. The texture of the whites gets denser and takes on the pickle flavor, but not a very strong one.

I like having pickled eggs on hand for making a quick tuna or chicken salad, too! Easy. Throw in some mayo, finely chopped celery and/or pickles (sweet or dill), a squirt of mustard, capers, onions, whatever you like…boom!

Tuna Salad

Tuna Salad

Some possible tuna (or chicken) salad ingredients

Some possible tuna (or chicken) salad ingredients

Now, I have gotten into canning over the last couple of years and I have some of my own pickles that run low and I refill those jars…I can even combine jars, if I need more brine in one. I have used pickled beet brine as well. It adds a distinct color and earthy sweetness. If you add a little beet brine to regular dill brine, you’ll get a lighter color and sweetness. If you aren’t canning, though, don’t worry. You can use commercial pickle juices, just as well.

This egg came from a batch with a small amount of beet brine. Look at how fresh the yolk looks!

This egg came from a batch with a small amount of beet brine. Look at how fresh the yolk looks!

This is a great way to salvage eggs that are approaching or just past their freshness dates. (Boiling works better with older eggs, rather than fresh!) Cover with cold water, add a tablespoon white vinegar and a teaspoon baking soda and bring to a slow boil. Remove from heat, cover and set a timer for 13 minutes. When time is up, drain and transfer to an ice bath to halt the cooking. Peel under some warm running water and drop peeled eggs into the pickling brine. Refrigerate practically indefinitely.

By the way, remember my blog awhile back about buying eggs already boiled and peeled, for deviled eggs, at the grocery store? Don’t want to boil and peel eggs, but want to try pickling some eggs? Did I say “Boom!” already?

No, really! They're good!

No, really! They’re good!

So, I may be picky about how I eat my pickled eggs, but don’t let me stop you if you want to just bite into a whole one…enjoy!!!