The Sweet Magnolias Cookbook (18 page)
Read The Sweet Magnolias Cookbook Online
Authors: Sherryl Woods
- 3 garlic cloves
- 1 teaspoon crushed red pepper flakes
- 1 bay leaf
- 1 teaspoon dill weed
- 1 tablespoon sugar
- 1 teaspoon salt
Divide okra among the jars, standing okra upright.
Combine water and vinegar. Bring to a full boil. Pour over the okra.
Wipe rims of jars clean. Place lids on jars, and secure with screw-on bands. Place in a pot of boiling water, making sure water covers the jars by at least 1". Boil for 15 minutes.
Carefully remove jars from boiling water, and let stand at room temperature 30 minutes. Turn jars upside down, and cool for another 30 minutes. Turn jars upright, and cool completely.
Check jars for a tight vacuum seal. If any of the jars did not seal, refrigerate for use within 2 weeks. Store sealed jars at room temperature for up to 1 year before using.
MAKES 3 PINTS
Note: Honey, down South we pickle just about anything! This same recipe is great using fresh whole green beans instead of okra, but we Southerners are mighty fond of our okra. Use this pickled okra as a great little nibbleâanywhere you would normally use dill pickles. A piece of this pickled okra makes a Bloody Mary extra special.
Pickled Dilly Green Beans
5 pint-size canning jars, lids and metal bands
3 (14-ounce) bags frozen whole green beans, thawed, rinsed and drained well or
3 pounds fresh green beans, stem ends trimmed and discarded
5 whole garlic cloves
5 sprigs fresh dill weed or 5 teaspoons dried
5 small dried hot red peppers or 2½ teaspoons crushed red pepper flakes
2½ cups distilled white vinegar
1 cup sugar
¼ cup salt
Â
Note: These are the ultimate garnish for a Bloody Mary!
Wash, rinse, and sterilize 5 jars, lids and metal bands.
Pack beans vertically in jars. To each jar, add 1 garlic clove, 1 dill sprig (or 1 teaspoon dried) and 1 hot pepper (or ½ teaspoon pepper flakes).
Bring vinegar, sugar and salt to a boil over high heat, stirring to dissolve salt and sugar. Pour hot liquid over the beans.
Wipe jar rims clean. Top with lids, and secure tightly with bands. Cool to room temperature. Refrigerate at least 1 week and up to 1 month.
MAKES 5 PINTS
Fresh Apple Cake
1½ cups canola oil
1 pound light brown sugar
3 eggs, beaten
1 teaspoon pure almond extract
1 teaspoon pure vanilla extract
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 tablespoon apple pie spice
6 cups diced Gala apples, peeled or unpeeled (you decide!)
1 cup chopped walnuts
Preheat oven to 325°F.
Grease and flour a 12-cup Bundt pan.
In a large mixing bowl, beat oil and sugar 2 minutes. Add eggs and extracts.
In a medium mixing bowl, whisk together flour, salt, baking soda and apple pie spice. Add flour mixture to the batter, and blend well. Stir in apples and walnuts by hand using a wooden spoon.
Spoon batter into prepared pan. Bake 90 minutes, until tester inserted in center comes out clean.
Cool in pan on rack 10 minutes. Remove from pan, and cool thoroughly. Store airtight at room temperature up to 3 days.
