brad bane's Profile

what color blue is that?

Pickled okra is extremely good, even for people who normally hate okra:
* 1 pound fresh okra
* 2-3 cloves garlic, peeled
* 2 c. white vinegar
* 1/4 cup water
* 4 tablespoons pickling salt
* 1/2 tablespoon celery seed
* 1-3 jalapenos / peppers (optional)

1. Boil jars, rings, and lids to sterilize.
2. Pack okra in jars, alternating facing up and down until jars are full. Mix remaining ingredients and bring to a boil. Pour over okra and seal. Let stand 1-2 weeks before serving. Chilled before serving for added crispness.

I'm also a fan of these delicious pickled onions, they go good on everything (sandwiches, salads, etc.):
* 2 cups apple cider vinegar
* 1/3 cup granulated sugar
* 1/2 cup water
* 1 teaspoon dried oregano
* 1 teaspoon salt
* 1/2 teaspoon ground cumin
* 2 medium red onions, about 1 1/4 pound

1. Combine the first 6 ingredients in a medium saucepan, and place over medium heat.
2. While the brine heats, prepare the onions. Peel and trim them, and cut them in half from root to stem end. Then slice each half as thinly as you can into half-moons. Ideally, no slice should be thicker than 1/4 inch.
3. When you've finished slicing the onions, check the brine. If it isn't boiling, increase the heat to high. When the brine boils, add the onion slices all at once, and stir to combine. Immediately remove the pan from the heat, cover, and let stand for about 25 minutes.
4 Transfer the onions and brine to a large bowl, and set aside to cool at room temperature. (Or, if you're in a hurry, put the bowl in the refrigerator.) When the onions are fully cooled, pour them and their brine into jars with tight-fitting lids, and store in the refrigerator. Unlike other types, these quick pickles are ready to be eaten as soon as they are fully cold.
5. These pickles will keep, chilled, for up to 2 weeks.

When I do this my girlfriend tells me to put my stuff away.. haha. Never thought of using lights as lamps.