In the Country

(soundtrack)

We went for a walk today thru the fields

to check on the blueberries…some are still green

& many are shriveled & drying up from the draught

the pond is drying up to nothing

what was once pond bottom is now cracked & dried

there’s still enough water to wet your toes

or get a little drink

and it’s still a grand place to ponder life the universe & everything

it finally started raining just a few minutes ago….

Which didn’t stop this little guy …….

I’m planning to put up a few jars of these, this week……

Green tomato pickles with onions and spices

(this recipe can be halfed)

INGREDIENTS:

4 quarts sliced green tomatoes, loosely packed

1 quart sliced onion, loosely packed

1 cup pickling salt, divided

2 pounds light brown sugar

6 cups vinegar (5% acidity)

2 small red chile peppers

1/3 cup mustard seeds

1/4 cup celery seeds

1 teaspoon ground black pepper

1 tablespoon whole allspice

2 teaspoons whole cloves

PREPARATION:

Place sliced tomatoes and sliced onion in separate bowls; sprinkle 3/4 cup salt over tomatoes and 1/4 cup salt over onion; stir both mixtures. Cover both bowls and let stand at room temperature for 4 to 6 hours. Place tomatoes in a cheesecloth bag, and squeeze gently to remove excess juice.

Repeat this procedure for onion. Discard the salt liquid. Combine tomatoes, onion, sugar, vinegar, chile peppers, mustard seeds, celery seeds, and pepper in a large kettle. Tie allspice and cloves in a small cheesecloth bag; add to tomato onion mixture. Bring mixture to a boil. Reduce heat, and simmer, uncovered, over low heat 20 minutes or until vegetables are tender. Pack tomato mixture and liquid into hot sterilized 1-quart jars (with 1 piece of the chile pepper in each jar – cut if necessary), leaving 1/2-inch headspace; wipe jar rims. Cover at once with metal lids, and screw on ring bands. Process in a boiling water bath 10 minutes.

Store in a cool dark place. Store opened pickles in refrigerator. Makes 4 1-pint jars or 2 1-quart jars.

Pickled Baby Okra Pods

INGREDIENTS:

6tsp. Dill seed

3lbs. Baby okra (1 ½ -2 inches long)

12 small garlic cloves

6 dried red chili

3 small jalapeno

1 quart distilled white vinegar

½ Cup pickling salt

PREPARATION:

Sprinkle ½ tsp dill seed into 6 sterilized wide mouth pint jars.

Tightly wedge in okra, stem end up.

Squeeze in 2 garlic cloves, 1 red pepper & ½ jalapeno into each jar.

Bring vinegar, salt & 1 cup of water to a boil.

Pour over okra filling to within ½ inch.

Pour ½ tsp dill seed into each jar.

Wipe rims, seal jars with new lids & rings.

Process 10 min. in boiling water bath.

Remove, cool, check seals, label & store.

(Let jars season for 6 weeks before using)