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Discussion in 'Food Forum' started by The Pontificator, Jun 20, 2004.
OK, WHO'S WITH ME?
;? ;F ^5 ^c
;D ;W ^6
Absolutely positively definitely.
Excellent with meatloaf or liver.;f ;f
I had okra as a kid raw, fried & boiled and my parents made me eat it. I never did like it.
20yrs later I was visiting friends in Ga and the took me to a southern style food grill and I had Pickle Okra. Quite tasty and better than the fried/boiled/raw okra. I still perfer pickled garlic & carrots.
My Dad was a southerner (born in TX and raised all over the rural south) so I ws introduced to Okra at an early age. I still love it! Pickled is very good too. Corn and Okra-Yum-yum.
Me, me I am in ^5 ^5 ^5 ^5 ;3 ;3 ;3 ;3
I'm going to try my hand at pickling some okra.
Most stores carry either Trappey's or Talk O' Texas brands.
None in the stores here. Send me some. You've got me salivatin'.
Thumbs up here. STILL lookin' for good recipes for it too. Any takers?
This summer I am gonna win back my pickled okra eatin title ;f
That's pickled okra recipes...not squash;f
When my mom first moved to Montana they told her she could never grow okra here. I remember one year when I was about 12, the okra got over 6 feet tall. We had so much pickled okra we almost didnt have room to store it. Love the stuff!
Okra? What's that? Never heard of that, but I do love fried 'okry. That other stuff sounds plumb nasty....;5 ;p
Love the stuff! Gotta be a southern thang!
2 pounds fresh young okra (2 to 3-inch pods are best)
1 quart white vinegar
6 tablespoons kosher salt
8 cloves garlic, peeled
16 fresh hot peppers
1/3 cup whole mustard seed
1/3 cup whole dill seed
Wash okra under cold running water. Trim stem ends of okra, leaving at least 1/3-inch of the cap intact. Soak okra in ice water for 1 hour, drain, and pat dry. Divide okra between 4 or 5 pint-sized sterilized canning jars, placing them cap side down.
In a large enameled pot, bring vinegar, salt, garlic, hot peppers, mustard seed, and dill seed to a boil and simmer for 5 minutes. Divide peppers, garlic cloves, and mustard and dill seeds evenly between jars. Cover okra with hot pickling liquid by at least 1/4-inch, leaving at least 1/2-inch from the jar rims. Make sure there are no air bubbles in jars, wipe rims clean, and cover jars with lids and screw bands firmly in place. Process jars in a hot water bath for 10 minutes. Remove jars from water and cool. Jars should seal as they cool. Allow pickles to mature at least 4 weeks before consuming.
your friend kevin
THANKS Caretaker....will give it a go.
Man, count me IN! I like the hot variety!
Love this stuff. I'm fond of the ones with the red peppers in there too to give it some kick!