I had excellent results but take issue on a couple of items in the recipe: 1. I see no point in pre-cooking the okra and did not do that, and 2. thank goodness that I had the foresight to just add 1/2 t. cayenne to start with. That was a gracious plenty, and I am a lover of spicy food. Instead of chicken alone, I used chx boneless thighs and two smoked turkey wings and some smoked turkey stock that I had on hand, frozen. I doubled the gumbo file, and it was still pretty juicy, but that didn't matter or detract at all.

Reviewed On: Nov. 23, 2009

The recipe produces an excellent tasting end result. I agree with other reviewers that it should be thicker, and I roughly doubled the flour before deciding to wait and see how it turned out when it had cooled. I also agree with the reviewer who suggested that the cucumber not be peeled. When I make it again, I might add a half a small cabbage, shredded. Continuing to agree with other reviewers, I only cooked it about ten minutes before processing in jars. With all of that, it cooks quite a while beyond the stove top cooking. As I like the taste of the AMORA brand piccalilli that we bought in France (basically their regular mustard with the veggies added), I will probably double up on the mustard next time. I don't want to take away from this excellent recipe, but as many cooks do, I'll modify it to my own tastes moving forward, and I am delighted that Ruth shared it with us.

Reviewed On: Nov. 18, 2009

This is a great recipe, but..! I rated it lower because I had to do so much afterwards to get it to where I wanted it to be. I made it per the receipt except that I used 2 tsp dill seed instead of the TBS. Later I added more oil & vinegar (about a heavy T each), 4 stalks celery (a GREAT help!), 1 T green hot sauce (not very hot), about a t. Kosher salt, doubled the spring onions, and zest and juice of a lemon (might not do that next time, just more vinegar instead). I can see adding diced, seeded tomatoes and seeded cucumber if it will be consumed soon and not kept for days, but I probably won't do that - would be good though. Minced bacon? Heresy but tasty. My chef/neighbor taster liked it before I adjusted the seasoning. So, perhaps I am Chopped Liver. May change my profile name to that. Bon appétit.

Reviewed On: Aug. 25, 2009