On Thursday, August 28, 2025, Ms. Shelia Graham returned to “Mayla’s Kitchen” to lead a hands-on demonstration on how to can pickled beets. Always prepared, Ms. Graham arrived with the beets already boiled and ready to peel.
She began by showing participants how to peel the skin off the beets, reminding everyone to wear gloves — beet juice can easily stain hands. Once peeled, she rinsed the beets clean.
Meanwhile, Ms. Arlexis Yarbrough (WCSHC) had already washed the mason jars in soapy water and dried them. Ms. Graham then sliced the beets into bite-sized pieces and packed them directly into jars.
Next, it was time to prepare the brine. The brine mixture included:
- 2 cups of beet water
- 4 cups of distilled vinegar
- 1 tablespoon of pickling salt
- ¼ cup of pickling spice
Ms. Graham combined all the ingredients and brought them to a rolling boil. Once ready, she poured the brine over the beets in the jars. She sealed the jars hand-tight and placed them in a hot water bath for 10 minutes. Afterward, she instructed the participants to let the jars rest for 24 hours, or until they were thoroughly cooled, before enjoying their homemade pickled beets. Each participant went home with their very own jar.
Once Ms. Graham’s presentation wrapped up, I (Mayla Odom) got started on the next tasty treat: frying fresh okra donated by Mr. Warner Hall of Greensburg, Louisiana.
Before anyone arrived, I washed, dried, and sliced the okra into approximately ¾-inch pieces. I then prepared a seasoned flour and cornmeal mixture with salt and pepper, along with a separate egg wash — also seasoned.
I first dipped the okra in the egg wash, then tossed it in the cornmeal-flour mixture, and finally fried it in hot oil until golden brown.
Ms. Graham gave me her stamp of approval — and I mean, I should know how to cook! I have to give credit to my grandmother, Jannie Dawkins Morgan, who fed the community for many years. My mother, Malean Haynes, always reminded us: “We had food all year long and enough to go around.”
Participants not only learned how to can pickled beets but also discovered a new way to prepare fried okra. Ms. DeBerne Kelly led the room in a round of applause, and the participants extended special thanks to both Ms. Graham and me.
The day was full of laughter, learning, and delicious food. Everyone enjoyed the okra and left with a jar of beets — ready to recreate the experience at home.
