SPICY PICKLED OKRA
Prep time: 30 mins • Cook time: 15 mins Additional time: 7 days Servings: 12 • Yield: 2 quarts
INGREDIENTS
• ¾ pound fresh okra
• 4 ½ cups cider vinegar
• 2 cups water
• 3 cloves chopped garlic
• ¼ cup crushed red pepper flakes
• ¼ cup smoked paprika
• 4 ½ teaspoons salt
• 1 tablespoon Szechuan peppercorns
DIRECTIONS
• Wash the okra, rubbing lightly to remove any grit and fuzz. Sterilize 2( 1 quart) canning jars and lids in boiling water for at least 10 minutes, allow to cool before filling with okra.
• Combine the cider vinegar, water, garlic, red pepper flakes, smoked paprika, salt, and peppercorns to a boil in a large pot over medium-high heat. Reduce the temperature and simmer for 15 minutes. Remove from the heat.
• Pack fresh, cleaned okra loosely into the jars. Pour the hot brine over the okra, filling the jars to the top. Seal jars, making sure you have cleaned the jar’ s rims of any residue. Store the jars in the refrigerator. Allow contents to pickle at least one week minimum before eating, two weeks is best.
RATATOUILLE Prep time: 45 mins • Cook time: 45 mins • Servings: 4
INGREDIENTS
• 1( 6 ounce) can tomato paste
• ½ onion, chopped
• ¼ cup minced garlic
• ¾ cup water
• 4 tablespoons olive oil, divided
• salt and ground black pepper to taste
• 1 small eggplant, trimmed and very thinly sliced
• 1 zucchini, trimmed and very thinly sliced
• 1 yellow squash, trimmed and very thinly sliced
• 1 red bell pepper, cored and very thinly sliced
• 1 yellow bell pepper, cored and very thinly sliced
• 1 teaspoon fresh thyme leaves, or to taste
• 3 tablespoons mascarpone cheese( Optional)
DIRECTIONS
• Preheat the oven to 375 degrees F( 190 degrees C).
• Spread tomato paste onto the bottom of a 10- inch square baking dish. Sprinkle with onion and garlic. Stir in water and 1 tablespoon olive oil until thoroughly combined. Season with salt and pepper.
• Arrange alternating slices of eggplant, zucchini, yellow squash, red bell pepper, and yellow bell pepper, starting at the outer edge of the dish and working concentrically towards the center. Overlap slices a little to display colors.
• Drizzle vegetables with remaining 3 tablespoons olive oil; season with salt and pepper. Sprinkle with thyme leaves. Cover vegetables with a piece of parchment paper cut to fit inside.
• Bake in the preheated oven until vegetables are roasted and tender, about 45 minutes. Serve with dollops of mascarpone cheese if desired.
Tip: Try alternating slices of fresh tomato!
HUNGARIAN CUCUMBER SALAD
Prep time: 15 mins • Total time: 15 mins • Servings: 6
INGREDIENTS
• 2 large seedless English cucumbers, sliced thin
• 1 extra large onions, sliced thin
• ¼ cup chopped fresh dill
• 3 tablespoons white vinegar
• 3 tablespoons vegetable oil
• 1 teaspoon salt, or to taste
• ½ teaspoon ground black pepper, or to taste
DIRECTIONS
• Lightly toss cucumber slices, onion slices, and chopped dill together in a large bowl.
• Pour vinegar over cucumber mixture; toss to coat.
• Pour oil over cucumber mixture; toss to coat.
• Season with salt and black pepper.
Recipes courtesy www. allrecipes. com
OZARK LIVING • JULY 2025 • 11