Pickled Okra

1 pint jar packed tight with small, whole okra
Boiling vinegar
1 Tbsp red pepper flakes

Stuff a clean jar with whole okra, dump in the red pepper flakes, cover with boiling vinegar, screw on a clean, new canning lid. Flip it over so the heat from the vinegar seals the jar.

I have been reminded that a little garlic, whole or sliced, is a nice addition.

I think I waited a week before I tried the first jar and they were lovely.

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Watermelon Pickle

All pink removed, parboiled for 45 minutes.
Solution:
2 c sugar
1 c vinegar
1 c water
1/2 Tbsp pickling spice
1/2 tsp salt

Bring to a boil, add rind, bring to a second boil, rest for 30 minutes, jar up.


Watermelon rind pickle isn’t a tradition in my family.  I’d heard of it but didn’t taste it until I was an adult.  To my surprise, they are very much like my Nanny’s sweet cucumber pickles. I have a friend who remembered them fondly from her childhood.  But they were made by her aunt’s friend and she never got to see how they were actually prepared.  We decided to see if we could figure it out.  She collected rind from friends so that we didn’t have to wait for me to get around to eating a watermelon and I started playing in the kitchen.

The internet was only slightly helpful.  Everybody does it differently.  I tried to determine common denominators (they are few) and went from there.  What you see above is what Diane and I decided is our preference.  I am putting the experiments here to share what I tried and know to be tasty or a really, really  bad idea.  Save yourself a couple of failures.

Each experimental batch used about 2 c of watermelon rind with the pink and the skin trimmed off (unless otherwise indicated). This gave me a pint and a half to taste.

1) Brined overnight, 1/4 c salt to 1L water.
Solution:
4 c. sugar
2 c. vinegar
1.5 Tbsp pickling spice

1 hour at medium heat/simmer.

Rind did not get clear and I got tired of waiting for that to happen.  Got incredibly sweet raisins. Threw the whole thing out. Water appears to be necessary.

2) Brined overnight, 1/4 c salt to 1L water.
Solution:
2 c sugar
1 c vinegar
1 c water
1.5 Tbsp pickling spice
30 minutes on medium/simmer

These were good but not clear.

3) No brine. Parboiled. After an hour and a half, the strong white was gone and I was tired of messing with it.
Solution:
2 c sugar
1 c vinegar
1 c water
1 Tbsp pickling spice
1/2 tsp salt

Bring to a boil, add rind, bring to a second boil, rest for 30 minutes, jar up.

4) Didn’t take off all the pink. Didn’t parboil. Didn’t brine. (This is the Alton Brown variation.)
Solution:
2 c. sugar
1 1/4 c vinegar
1 1/4 c water
2 Tbsp pickling spice

Bring soln to a boil, add rind, bring a second boil, let sit for 30 minutes, jar up.

This is spicier than the others and less sweet.  Diane doesn’t actually like watermelon, just the pickles and thought it was nasty because she could taste the watermelon.

5) All pink removed, parboiled for 45 minutes.
Solution:
2 c sugar
1 c vinegar
1 c water
1/2 Tbsp pickling spice
1/2 tsp salt

Bring to a boil, add rind, bring to a second boil, rest for 30 minutes, jar up.

After this, I was done.  To my great delight, this was it.  When Diane tasted this, her eyes lit up like a menorah on the 8th night.  We’re set.