In the kitchen with Barbara
By BARBARA WALKER-HUFF

My good friends Ann and Harold, nicknamed "Buzzard," live part of the time in Hayesville, N.C. When they built their new home down my road, Buzzard had a complete kitchen constructed in his basement! He loves to make pickles, relishes, etc. So here are two of his specialities. He is here quite a bit in the summer so he can get all the Okra and cucumbers he wants.

Hot Pickled Okra

6 pounds small Okra

1 Qt. white vinegar

1 Qt. Water

1/2 cup canning salt

4 Tbsp pepper

flakes

2 cloves garlic

1 Tbsp. coarse black pepper 1 Tbsp. mustard seed Put 1/4 teaspoon alum in each jar. ( makes Okra crisp). Wash Okra and put in pint jars. Boil the rest of the stuff for 10 minutes. Pour over Okra. Seal and process for 10 minutes.

Eat and Enjoy! Buzzard

Sweet Pickle Spears

4-pounds 3-to4 inch cukes cut into spears lengthwise 4 cups sugar 3 3/4 cups vinegar ( white) 3 Tbsp.canning salt 4 tsp. celery seeds

4 Tbsp. Turmeric

1 1/2 Tsp. Mustard seed

Cover cukes with boiling water and let stand for 2 hours. Drain.

Bring the remaining ingredients to a boil.

Pack cukes in hot pint jars.

Pour hot liquid into jars, leave 1/4 inch space.

Seal with two piece lids.

Process for 10 minutes in boiling water canner.

Enjoy! From the Buzzard's Kitchen!