Okra, Pickled

This recipe was generously provided by the great and talented Becky Striepe of glueandglitter.com,eatdrinkbetter.com, and other spots of greatness.

Yield: about 3 pints

Ingredients

1 pound whole okra

1 tablespoon table salt or sea salt

2 3/4 cups apple cider vinegar

1/2 cup sweet onion, sliced

1 tablespoon dried dill/1 bundle fresh dill

2 cloves garlic, minced

1 jalapeno, chopped with seeds removed

Method

1. Combine the okra and 1 tablespoon salt in a colander, and toss to combine it really well. Let the okra sit for one hour, then drain and rinse well.

2. Meanwhile, combine the onion, vinegar, dill, garlic, and jalapeno right in a small saucepan. Heat the mixture on high until it comes to a boil, then simmer for just a couple of minutes, until the onions and peppers begin to soften.

3. Divide the okra between your jars, and pour the vinegar mixture over them. As you can see in the photo above, I used one quart jar and one pint. You can also use three pint jars, if you prefer.

4. Screw the caps onto your jars loosely, then tighten them when the jars have cooled to the touch. Let your pickled okra chill for 24 hours before serving.

Use within 3-4 weeks.

Blueberry Cole Slaw

Ingredients

1 head of cabbage (Hickory Hill Farm)

1/2 onion (Riverview Farm)

1 carrot, julienned (Woodland Garden)

1 pint blueberries (about 2 cups)

1 cup mayonnaise

2 tablespoons red wine vinegar

1 tablespoon honey (Moore Farms and Friends)

2 tablespoons chopped fresh cilantro or parsley (depending on the growing season)

1 tablespoon cumin seeds, toasted

Kosher salt

Preparation:

1. Shred the cabbage and thinly slice the onion, preferably using a mandoline on its thinnest setting or a cheese grater works. Combine the cabbage, onion, carrot and blueberries in a large bowl.

2. Add the mayonnaise, vinegar, honey, cilantro or parsley (depending on the season), cumin and 1 tablespoon salt and toss to combine. Serve immediately or refrigerate for up to 4 hours