forevah. But it still rules.]
So, when faced with a pile of okra and green beans before a trip, TFH decided to pickle them. Please note: canning comes with a bunch of annoying rules, so TFH made refrigerator pickles. Act like a grown-up and wash the jars, blah blah blah. If you get botulism, The Frugal Hostess is out of the mix. She also completely invented the blend of spices by looking at a recipe and her spice cabinet and having the twain meet, as it were, and she encourages you to improvise accordingly.
Some okra and green beans, uncooked
Jars (Figure out, roughly, how many jars' worth of vegetables you have. You can also throw carrots, onions, and garlic into the mix.)
Vinegar (Like, half a cup per jar. Ish.)
One bay leaf for each jar
Three slightly crushed garlic cloves per jar
Spice mix (more on this in a minute)
Divide the veggies evenly between the jars (after you cut off anything gross, wash them, etc. Again, you are an adult). Stuff 'em in there, but be careful to leave room for the pickling brine. It's better to have too few vegetables in each jar than too many, in The Frugal Hostess's opinion.
Fill each jar half-way with white vinegar, and add a bay leaf and three cloves of garlic.
Divide your spice mixture (seriously, calm down - explanation is forthcoming) evenly between the jars, then top off with water.
Shake a few times and refrigerate for five days. After that, eat like crazy. Or make Bloody Marys like crazy and garnish with your homemade pickle goodness.
Spice Mix Extraordinare
Yo, yo - pickles.
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