Green Tomatoes and Okra

Let me start with okra...as there are two ways I mostly preserve it for winter enjoyment. The first is the easiest of course, freezing.

Freezing Okra:

Wash your selected okra and spread it out on a kitchen towel to dry thoroughly. Once dry, cut the pods into 1/2 inch slices (or to your desired thickness). Measure sliced okra into 2 cup increments and place in quart bags. Dust apx 1/4 cup flour into bag. Seal without releasing air and toss flour in bag until okra is coated. Open and reseal bag squeezing out air before freezing. Place bag(s) in a single layer in freezer. Once thoroughly frozen, you can stack bags as freezer space allows. Don't forget to label and date each bag before freezing.

Pickling Okra:

2 - 3 lbs fresh okra (small pods to fit into pint jar)

4 cups White Vinegar

1/4 cup Pickling/Canning Salt (non-iodized)

5 Cloves of Garlic (1 per jar)

5-10 Small Hot Peppers (red and green if available)

1 TBL Mustard Seed

1 TBL Tumeric Seasoning (can substitute Dry Mustard Seed)

1 TBL Dill Seed

5 Sterilized Pint Jars

1. Cut stem off each okra pod being careful not to cut into pod itself. Rinse, thoroughly pat dry and pack okra into sterilized jars leaving 1/2" head space. Place 1-2 hot peppers and 1 clove garlic into each jar.

2. Combine water, white vinegar, salt, mustard seed, tumeric seasoning and dill seed into medium sauce pan, bring to a boil, stirring until salt dissolves.

3. Pour liquid mixture over okra filling to 1/2" headspace. Spoon remaining seasoning mixture in pot equally over each jar. Remove air bubbles and wipe jar rim. Immediately place metal lids on jar and screw on bands.

4. Process in hot water bath for 10 minutes. Remove, wipe jar and allow to cool before storage.

5. Don't forget to label and date before storing.

Next is a "handed-down" recipe for crisp pickled green tomatoes that is sure to please the senses.

Pickling Green Tomatoes:

3-4 LBS Small Green Tomatoes

2 Cups White Vinegar

1 Cup Water

1 TBL Pickling/Canning Salt (non-iodized) (Per Jar)

Hot Peppers (small green and red)

Sterilized Jars

1. Rinse and dry tomatoes. Cut into wedges and tightly pack into jars. Add 1-2 hot peppers in each jar. Add salt on top of tomatoes.

2. Combine Water and White Vinegar into medium saucepan and bring to boil. Pour boiling liquid mixture over tomatoes leaving 1/2" headspace. Remove air bubbles and wipe jar rim. Immediately place metal lid and screw on bands.

3. Process in hot water bath for 10 minutes. Remove and wipe jars. Allow to cool completely before storage.

4. Don't forget to label and date each jar before storing.