Another episode of self-preservation { Quick Pickled Okra}

I received a request for a recipe for pickled okra. As this post is a "pilón" or an extra, there are no nice photos of pickled okra to accompany - just a family recipe this go 'round.

It is one of my most very favorite things and has always been a relish tray staple in our family for as long as I can remember. Thanks to the diligent work of the late, great Mary Kaupert Mueller, my maternal grandmother, we always had these tasty morsels available. When she "closed up her kitchen" when she was close to 90, my mother took over making them, and now, since I inherited all of Grandma's hand-written recipes, I can make them, too!

The basic method is the same whether you plan to quick pickle them (must be kept in the fridge) or full-on water bath can them (shelf stable for up to one year.) You decide what works for you and your storage space availability.

Grandma Mary's Pickled Okra

• 3 C apple cider vinegar
• 3 Tbsp pickling salt
• 4 cloves garlic, peeled
• 4 small dried red chilis
• 2 or so lbs of fresh okra, washed and stems trimmed but caps still on
• 3 C water

1. Prepare 4 pint jars (either wide or regular mouth - wide mouth will be easier to pack; regular mouth will keep contents down in brine better), in a pot of water brought to a boil (even if you are not going to water bath can, the jars must be warm/hot to keep them from cracking when you add the hot brining solution) 
2. Combine vinegar, salt and water in a pot and bring to a boil.
3. Pack the jars: place one garlic clove and one chili in each jar and then pack okra so that the points are facing up. Add another layer facing down so that the okra are interlocking.
4. Slowly pour the hot solution over the okra leaving about 1/2 in of head space. Tap on a cloth lined counter to release any air bubbles. 
5. If quick pickling, cap with lid and ring and place in fridge and let marinate for about 3 weeks. If water bath canning, prepare lids as per required method, wipe rims and apply lids and rings and process in a boiling water bath for 10 minutes. 

Because okra, unlike other vegetables, are hollow, more brine than usual will be needed to ensure complete coverage of the vegetables in the brine. Double check levels before sealing and add more brine if necessary. If water bath canning, do not be alarmed if there is a reduction in the head space, the solution has just migrated to the inside of the pods and as long as the seal is good, they will be safe to store and eat.

These are just the best things to have on hand and make a great savory addition to a charcuterie and cheese platter and an essential garnish to a killer Bloody Mary which is exactly how Grandma Mary liked them best! 

Happy Pickling!

sld

Farmers'Market Friday ~ A Little Self-Preservation {Frozen Corn & Pickled Cucumbers}

We just marked the Summer solstice - the official start of Summer. However, in Central Texas Summer produce season has been in full force for a while now. This includes melons, peaches, cucumbers, squash, tomatoes, eggplant, peppers, and, for a fleeting, five week period that is just about to wind up, sweet corn. So, while we're all in a state of euphoria over all of these choices that summer brings to the table, I'm thinking of ways to extend all of this deliciousness into Fall and Winter.  If you're like me, after a while of the relative repetitiveness of the Fall and Winter produce selections, you crave just a hint of what Spring and Summer have to offer. Just like the Ant in Aesop's tale of The Ant and the Grasshopper, with a few exercises in saving Summer in a jar (or bag, as the case may be), you'll have a few items at your disposal to help "preserve" your sanity during the bleakness that can sometimes happen in the kitchen during the colder months. There is a variety of ways to preserve foods: dehydrating, fermenting, jams and jellies, etc  In this post, we'll cover 2 methods (freezing & pickling) for 2 specific Summer vegetables(corn & cucumbers.) 

Freezing
Preparing and storing foods in the freezer is super simple to do. Most vegetables and some fruits will need to be blanched in advance of freezing.  Blanching is the scalding of vegetables (and sometimes fruits, if needed to preserve.) in boiling water for a short time. This process will stop or slow the enzymes found in the vegetables that can cause loss of flavor, color and tenderness when frozen. Also important is the type of container used for freezer storage. Appropriate freezer containers range from rigid plastic containers or plastic freezer bags/vacuum freezer bags (like a Food Saver type item) to certain glass containers (they must say on the box that they are suitable for freezing (typically, wide-mouth jars)). Finally, the temperature inside your freezer is also critical. In order to inactivate bacteria and other microbes, and to retain as much vitamin content and quality as possible, the temp inside your freezer should be at 0F or below. Many household freezers might be several degrees higher than this (especially if the door is opened and closed frequently). Check your appliance to make sure.

Freezing Corn

• 4-5 lbs of corn/quart you wish to preserve (Make sure that the corn is the highest quality and at its peak of maturity.)

• Large pot of boiling water for blanching

• Appropriate containers for freezing

1. Keep your produce in the fridge if you can't work on freezing it immediately.
2. Shuck and remove silk from all of your corn. Clean corn well with cold water.
3. Blanch the corn right on the cob.. For corn, drop ears into boiling water and allow water to return to a boil. Then, time for 4 minutes. 
4. Cold Shock to stop blanching process: Plunge corn cobs into ice water ( I fill one side of my clean kitchen sink with ice and water for this step.)
5. Cut corn from cobs using a sharp knife (special tools are sold for this that may (or may not) make it easier; I use a knife.) 
6. Fill Containers and leave about 1/2 in of head space on top. (Appropriate freezer containers range from rigid plastic containers or plastic freezer bags/vacuum freezer bags (like a Food Saver type item) Certain glass containers can be used but they must say on the box that they are suitable for freezing (typically, wide-mouth jars)).
7. Freeze and keep frozen until ready to use.
8. When ready to use the frozen corn, note that it is better cooked straight from the frozen state rather than thawing first.

If you want to prepare your own ready-to-go side dish, you can do that too.

Frozen Fiesta Corn

• 1/2 C butter, softened
• 4 Tbsp minced fresh herbs of your liking (chives and parsley are a good starter, but this is open to experimentation)
• 1/2 Tsp salt
• 1/2 Tsp ground black pepper
• 12-15 ears of corn, shucked & silks removed and prepared as above.
• 3/4 C red sweet pepper (finely chopped)
• 1/2 C sweet onion (finely chopped)

1. In a small bowl, combine the butter, herbs, salt and pepper. Shape into a log, wrap in waxed paper & freeze until firm (about 1 hr.) Slice into 8 even slices and return to freezer until later.
2. Line 2 large baking pans with foil or parchment paper. Spread blanched/prepared corn kernels, pepper & onion pieces evenly over the pans. Cover loosely and freeze about 2 hours. (This will allow the items to be bagged without freezing into a block.)
3. Evenly divide the vegetable mixture among 4 1-qt freezer bags. Add two slices of herbed butter to each bag. Squeeze air from bags; seal and label with date. Best used within 6 months.
4. When ready to use: Empty bag contents into a medium sized skillet. Over medium heat, cook, covered, for 10-12 minutes until butter is melted and vegetables are thoroughly heated (stirring occasionally).

Voila! You're very own homemade fresh, frozen side dish!

Of course, freezing is just one of several means to home-preserving of foods, and a newer method due to the relatively short history of freezers being in most households. An older traditional food preservation method is pickling. 


Pickling
Pickling is the process of preserving foods in a highly acidic brine. The brine provides an environment that is inhospitable to microorganisms and, therefore, prevents spoilage. There are two types of pickles: traditional water-bath canning in which foods can be stored at room temp in jars for up to one year, and quick-pickled foods which must be stored in the fridge to increase shelf-life, keep a crisp texture and are super fast and simple to make - Pretty much anything you can think of can be pickled, but you know what is especially good? what most of us mean when we say the word 'pickles' - cucumbers! Starting with my Grandma Mary's recipe as a guide, I adapted a few things for taste and general availability(ie, ix-nay on the grape leaves that she had access to via her mother's grape arbor, but the rest of us wouldn't commonly be able to get.)

Classic Pickled Cucumbers

• 3-3.5 lbs of pickling cucumbers (3-4"long) 

• 4 C water

• 4 C apple cider vinegar

• 1/2 C sugar

• 1/3 C pickling salt 

• 6 Tbsp dried dill seeds

• 6 pint jars - sterilized in a pot of boiling water

1. Clean cucumbers thoroughly. Scrub with a vegetable brush under cold, running water. Remove stems and blossoms (if attached) Slice off blossom end as it contains enzymes that will impact the texture of your pickles (causes softness). Cut cucumbers into quarters to make spears.
2. In a 5 qt stainless or enamel (non-reactive, non-aluminum) pot, combine water, vinegar, sugar and pickling salt. Bring mixture to boil, stir to dissolve sugar and salt.
3. Pack cucumber spears loosely into the still hot, sterilized jars, leave about 1/2 in of head space. Add 1 tbsp of dill seeds to each jar. Using a funnel, pour hot pickling liquid (vinegar brine) into jars. Be sure to maintain the 1/2 in head space. Wipe jar rims; adjust lids and finger tighten bands. 
4. If you want to make these shelf stable and are familiar with water bath canning, processing time is 10 minutes; Otherwise, cap and store in the fridge - waiting one week before you enjoy the fruits of your labor. Quick-pickles will last about 1 month.

Note: If pickling cucumbers are not available, use regular garden cucumbers. However, do not attempt with the standard, waxed grocery-store cucumbers (they are grown for slicing and salads and will not provide a good pickle result.) Also, I tested this recipe using white pickling vinegar (higher acidity) as it was what I had on hand. If you like a really sharp, vinegary taste, then I would suggest using it. However, next time I make a batch for our home, I'm going to stick with apple cider vinegar like my Grandma Mary used in her various pickle recipes.
I hope you enjoy your summer produce fresh, in the present, but I also hope that you'll endeavor to be "the ant" and prepare for some future uses as well.


Happy Cooking!
sld

The Return of the Artichokes {Marinated Artichoke & Feta Tart}

When last we spoke of my mass artichoke purchase, we had steamed them as is de rigueur. We had grilled them a la Molly's Dad (lightly steam, cut in half, rub with some olive oil and grill until lightly charred with grill marks; serve with mayo/aioli dipping sauce of your choice). We had Tuscan Stuffed them. After a couple turns of each of these ways, I still had about 10 'chokes left.  One of our friends on facebook suggested pickling them and provided a great recipe from Marissa McClellan, a food writer and canning teacher whose book Food In Jars was published in 2012. What better way to preserve those last few artichokes than to pickle and marinate them to be used after a short break in the artichoke extravaganza?

Marinated Artichoke Hearts (adapted from Food In Jars)

• 8-10 trimmed artichoke hearts; halved or quartered (make sure to remove all outer, tough, leathery leaves, farther than you might think, to get to the tender, pale sweet leaves) 
• 1/2 C  vinegar (of your choice - I used some white balsamic, and some white wine; next time, I would do 3/4 C vinegar and 1/4 C water to increase the acidity of the pickling solution as it wasn't quite tart enough for me)
• 1/2 C water
• 2-3 Tbsp extra virgin olive oil (enough to top off your jars)
• 1 Tsp fine grain salt
• 1 fresh bay leaf
• 1 garlic clove (sliced or minced - the more surface area of the garlic, the more garlicky the seasoning will be, so you can adjust to your liking based on how much or how little you cut/slice/mince the garlic)
• 1/4 Tsp black peppercorns
• 1/4 Tsp red chili flake

1. In a small saucepan, combine vinegar, water and salt and bring to a boil. In the bottom of your mason jar, place the flavorings: garlic, peppercorns, chili flakes, and bay leaf. Then, pack the jars with the artichoke pieces. Be sure to leave some headroom so that there is enough room for the artichokes to be completely covered by the pickling solution and olive oil.  Pour hot pickling liquid over the artichoke hearts and tap gently to dislodge any air bubbles.
2. Top off the jar with olive oil until the artichoke hearts are covered. Place a lid on the jar and shake to help distribute oil. Leave jar(s) out on counter until they are completely cool. Once cool, refrigerate.
3. Let artichokes marinate for at least 24 hours before eating. Since these artichokes haven't been processed for shelving, they will keep for at least one week in the refrigerator.

Note: Next time I make these, I will lightly steam the artichoke hearts before packing into the jars as they were a bit too "green and raw" for my taste with just the cooking from the hot pickling solution.

These are quite tasty as is and would be a great addition to a salad or an antipasto tray. Or, as I did last night...

Marinated Artichoke and Feta Tart (adapted from Bon Appetit)

• 1/3 C cream
• 4 oz feta cheese, divided
• 1 17.3 oz pkg of frozen puff pastry (2 sheets), thawed
• 8 oz of marinated artichoke hearts (drained and halved); made from recipe above or purchased from grocery store
• Olive oil
• 1 lg egg, beaten to blend (see note below)

1. Preheat oven to 425F. Blend cream and 2 oz of feta until smooth (I did this with my stick, immersion blender - you can use a food processor, if you have one and want to deal with that, or even just a hand mixer to reduce the amount of cleanup required.)
2. From your 17.3 ounce package of pastry, unfold each onto a piece of parchment paper, and lightly roll it out to smooth the fold marks. Place the parchment and pastry on top of a baking sheet. Using a sharp paring knife, make a frame/edge to your crust by lightly scoring the pastry about one inch in from all edges (make sure not to cut all the way through)
3. Spread the feta-cream sauce over the pastries (divide evenly between the two) and stay within the frame-like border. Arrange the artichoke pieces evenly over the feta sauce and crumble the remaining feta over the pastries evenly as well.; drizzle with olive oil and brush the border with the beaten egg wash to glaze the crust.
4. Bake at 425F for about 10 minutes or so; until the pastry is puffed and beginning to lightly brown. Reduce heat to 375F and continue to cook until the pastry is deep golden in color and the tarts are cooked completely through (about 20 minutes longer - keeping an eye that they don't get too dark)
5. Serve warm or room temp (they can be made up to 2 hours in advance and left to stand at room temp.)

Note: if you'd prefer not to use an egg for the wash since the entire egg will not be used and unless your scramble it up to eat, it will be wasted, you can use a cream wash on the crust. The results are as follows: 

• egg wash- super shiny, browned finish to baked goods
• cream or milk wash - no shine, browned crust
• butter wash - matte, soft finish - no crispness

This tart was out of this world fantastic and considering that puff pastry and marinated artichokes (or canned, even) should be freezer and pantry staples, this is a good standby recipe to whip up when you don't have anything planned. If your clan aren't artichoke eaters, you could sub in some caramelized onions as well.  Served with a standard green salad, this tart was a delicious, quick and rather "Fraunchy" meal.

Happy Cooking!

 sld