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Three Delicious, Easily-Prepared Dill Pickles; Canned Green Tomatoes; Canned Okra

Kenneth is a rural citizen of Hamilton, Ala., and has begun to observe life and certain things and people helping him to write about them.


Instead of publishing just one delicious recipe, I thought it prudent to give you three tasty recipes that you can make, enjoy, and serve them with family and friends.

These recipes are humbly-given to Kenneth Avery, by Pam Avery and Alexis Nash,, who love to cook because that is their calling. (Thanks! Kenneth).

I am not going to write a lot of text about these tasty produce items that anyone will love. They can be canned to be used later and can be mixed with almost any type of dinner foods that are bound to be a hit.

Dill Pickles


1 qt. white vinegar

2 qt. water

1/2 c. salt (canning) cucumbers (small)

Now pack small cucumbers in quart jars and add 1 garlic clove, 1 dill head, 1 pod hot pepper, 1/4 teaspoon alum and 1/4 teaspoon turmeric to each jar. Heat vinegar, water and salt to a boil and fill jars with hot mixture. Seal. Vinegar mixture will make from 5 to 6 quarts of pickles.

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Canned Green Tomatoes

green tomatoes 1/2 tsp. salt

Slice green tomatoes thick. Pt in pint jars with salt, fill with water. Put lids on jars; put in deep pot or canner, cover with water and cook 15 minutes

Canned Okra

4 qt. okra, cut up 1/4 c. vinegar

4 Tbsp. canning salt

Cover okra with water, add salt and vinegar. Cook 5 minutes. Put in jars and seal.

February 18, 2020______________________________________________

© 2020 Kenneth Avery


Kathryn Worthington from Oxford, UK on February 20, 2020:

Looks good! I'm gonna have to try that Dill Pickles recipe!

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