"The Cook" > wrote in message
...
> and anyone else who has made the pickled beets with wine. My burgundy
> okra is starting to come in (first small dish for supper tonight) and
> I am wondering how the red wine syrup would work for pickled okra. Has
> anyone tried something like that or shall I be the guinea pig?
>
> Just sent a paper grocery bag of cucumbers and zucchini to the
> homeless shelter. I can almost breath again, but I am afraid to check
> the beans and tomatoes this morning. I decided to finish up some
> things before I start bringing in more.
> --
> Susan N.


You'll have to be the trial there. We did a thread on pickled okra last
year(?) and my experiment was that 6:1 vinegar to water ratio was nice for
me. Other folks kept the slime at bay with straight vinegar. That red wine
syrup is pretty strong so the slime should be very low. I just can't
imagine the mix. Do let us know how you like it!
I know what you mean about breathing, it's pretty busy this time of year!
I'm thinking I'll have to go out to farmer country and pick my own okra. One
grower WILL not have his pickers take care to pick with a stem (for a
pickle handle). He's got nice okra tho.
We'll see this weekend.
Good for you to help feed our homeless. Many of them are families just out
of luck.
Edrena