Aunt Ann’s Pickled Squash and Pickled Okra

Home Cookin on Ridin out the Recession A couple columns back I was asking for help with a recipe for pickled okra. I had mentioned that the recipes in the past I’d run across, or the pickled okra I’d gotten from friends (I’m not so sure looking back now, by the way their dern “gift” of pickled okra tasted), just never “did it” for me.

---

The only pickled okra I found that I “really” liked was store bought, and though the brand I still feel today is very good, I just couldn’t help but wondering why couldn’t I find a really good recipe we could do at home? 
I’m owning up right now that I have yet to try this recipe, as a matter of fact I received it just a few days back, BUT, the lady I received this from, is none other than my “Cuzin Danny’s,” Mama, Aunt Ann! Aunt Ann is again, really a wonderful lady, and a very, very good cook. She’s very knowledgeable in home canning, and makes a MEAN Coca Cola Cake! But, I’m actually beginning to wonder from all these accolades I’m passing out, where my next cake is…are you hearing me, Auntie?? You don’t have to deliver it…we CAN pick it up! Got anything on Ice Pickles?? Thanks Ann, we sure appreciate you sharing these with us, and tell everyone hello for us! D&D Okay, Sandy and Bill…listen up!

Aunt Ann’s Pickled Okra:

• 2 pounds tender, small, fresh okra
• 5 pods hot red pepper
• 5 cloves garlic, peeled
• 1 quart white vinegar
• 1/2 cup water
• 6 tablespoons salt
• 1 tablespoon celery seed

Wash okra and pack in 5 hot sterilized pint jars. Put one pepper pod and 1 garlic clove in each jar. Bring remaining ingredients to boil. Pour over okra and seal. Let stand 8 weeks before using. Serve chilled. Note: If pepper pods are not available, use 1/4 teaspoon crushed, dried, hot red pepper for each jar. Yield : 5 pints

Cuzin Danny’s Mama’s Pickled Squash…(or Aunt Ann):

As you guys can see, Aunt Ann didn’t stop with just a pickled okra recipe, we got us a pickled squash recipe to boot! Thanks again! PICKLED SQUASH

• 2 POUNDS YELLOW OR SUMMER SQUASH
• 3 MEDIUM ONIONS
• 1/4 CUP OF SALT
• 2 CUPS WHITE VINEGAR
• 2 CUPS SUGAR
• 1 TEASPOON CELERY SEED
• 1 TEASPOON TUMERIC
• 2 TABLESPOONS MUSTARD SEED

Wash squash and slice thin. Peel onions and slice thin. Cover both with water and add salt. Let stand one to two hours. Drain Bring vinegar, sugar and seasonings to boil and pour over vegetables. Let stand 3 to 4 minutes. Bring to a boil, stirring and boil 4 minutes. Pour into hot sterilized jars and seal