Primitive Archer
Main Discussion Area => Cooking Forum => Topic started by: Pat B on September 23, 2016, 11:37:31 am
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I just got done doing 12 pints of pickled okra. This is a simple recipe without a hot water bath.
(http://i5.photobucket.com/albums/y199/PatBNC/DSC00247_zps1kn58fy2.jpg) (http://s5.photobucket.com/user/PatBNC/media/DSC00247_zps1kn58fy2.jpg.html)
The recipe...
Pack young okra, 2 cloves of garlic and a tea spoon of dill seed in each pint jar.
boil 1 qt of white vinegar, 1/2 cup of salt, 1 cup of water and 1/4 cup of sugar.
jars and lids hot(I put them in a boiling water for a few minutes before packing)
Pour boiling brine in jars and seal.
Let stand for 2 weeks before using. Makes 6 pints. Some adjustments may be needed to allow for the size of the okra. I guess you can use this recipe for other vegetables if you wanted.
These pickled okra are great for just snacking or we chop a few up, mix with mayonnaise, a little lemon juice, salt and white pepper for a good tasting tarter type sauce for fried seafood.
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Dang that sounds delicious. Never had okra this way but I bet it is a cool texture. Do they crunch?
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If done right hey do.
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Love me some okra. We used to do a similar recipe. Been a few years tho since we made any. Looks like some gooders Pat. Cheers!