If you are like me, you have one jar left of pickled beets and pickled okra to use before starting with a new season of fresh canned goods. Here are some interesting and creative ways to utilize these remains from last summer.
Easy Pickled Okra Slaw
1/2 cup sour cream
1/2 teaspoon sugar
1 teaspoon salt
1/4 teaspoon pepper
1 16-ounce package shredded coleslaw mix
1/2 cup sliced pickled okra
1 4-ounce jar diced pimiento, drained
Combine sour cream, sugar, salt and pepper. Toss together coleslaw mix, pickled okra, diced pimiento, and sour cream mixture. Serve slaw and chicken with additional hot sauce.
Pickled Okra Salsa
5 whole pickled okra, sliced
1/2 cup chopped sweet onion
4 teaspoons chopped fresh cilantro
1 teaspoon fresh limejuice
1/4 teaspoon salt
1/8 teaspoon freshly ground pepper
1 14.5-ounce can diced tomatoes with mild green chilies, drained
Pulse first six ingredients and half of tomatoes in a food processor four to six times or until thoroughly combined. Stir in remaining diced tomatoes. Serve immediately, or cover and chill. Store in refrigerator up to seven days. If refrigerated, let stand at room temperature 15 minutes before serving.
Pickled Okra Rounds
1 24-ounce loaf sliced white bread
1 8-ounce package cream cheese, softened
1 16-ounce jar pickled okra
1 cup finely chopped fresh parsley leaves
Remove crusts from bread. With a rolling pin, roll slices very thin. Coat each slice with cream cheese and place an okra spear in center; roll up. Spread a light coat of cream cheese on each rolled-up sandwich (I like to use my fingers to spread the cream cheese). Roll sandwich in finely chopped parsley. Cut in half, if desired.
Okra Ham Pinwheels
1 package sliced sandwich ham (the rectangular shaped)
8 ounces cream cheese
1 jar pickled okra
Bring cream cheese to room temperature or soften in microwave. Spread thin layer over one side of ham slice. Cut each end off okra slice.
Lay okra slice over cream cheese at one end of ham slice. Roll up and refrigerate until firm enough to slice. Slice into one-fourth-inch swirls. Lay flat on serving platter. Cover with plastic wrap and chill until ready to serve.
Pickled Beet Dip
1 16-ounce jar pickled beets, drained
1 thick sliced red onion
8 ounces low-fat cream cheese
Horseradish to taste
Chop the beets and onion in a food processor until very small. Add the cream cheese and process until smooth. Add the horseradish. Spread over crostini or crackers.
Pickled Beet and Onion Salad
1 medium sweet onion thinly sliced
2 cups sliced pickled beets
1/4 cup beet juice
1/4 cup French dressing
1/4 cup sour cream
Combine onion rings with pickled beets and juice. Chill at least 1 hour. Drain juice from onion and beets, placing beets and onions on serving dish. Combine juice and French dressing. Pour over beets and onion rings. Serve topped with sour cream.
Pickled Beets and Greens Salad
1/2 cup mayonnaise
1/4 cup sour cream
1 tablespoon olive oil
1 tablespoon fresh lemon juice
1 tablespoon minced fresh dill
1/2 teaspoon salt
6 cups fresh spinach, rinsed and patted dry, stems removed
2 small onions, cut into rings
1 Belgian endive, separated into leaves
1 granny smith apple, cored and cut into thin wedges
2 pickled beets, cut into 1/2-inch cubes
2 pickled eggs, thinly sliced crosswise
1/4 cup toasted pine nuts
To make the dressing, in a bowl whisk together the mayonnaise, sour cream, oil and lemon juice. Add the dill and salt, and whisk to combine.
In a large bowl, combine the spinach and shallots and toss with enough dressing to coat. Divide the spinach among four plates. Alternately arrange the endive spears and apple wedges around the outside edges of the plates. Place the beets and eggs in the center of the greens. Drizzle the remaining dressing over the salad to lightly coat. Sprinkle with the pine nuts and serve.
Tammy Kelly is director, Lenoir County Cooperative Extension Center, 1791 N.C. 11/55, Kinston, NC 28504. Reach her at 252-527-2191 or Tammy_Kelly@ncsu.edu.