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Fans of pickled okra: unite!

Discussion in 'Food Forum' started by The Pontificator, Jun 20, 2004.

  1. The Pontificator

    The Pontificator Angry Samoan

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    OK, WHO'S WITH ME?

    ;? ;F ^5 ^c
     
  2. Stephen

    Stephen Hola! Millennium Member

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  3. Bruce H

    Bruce H

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    Absolutely positively definitely.
    Excellent with meatloaf or liver.;f ;f
     
  4. noway

    noway

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    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.
     
  5. Penman

    Penman Goauche User

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  6. HandyMan Hugh

    HandyMan Hugh NRA Life Member

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    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.
     
  7. okie

    okie GT Mayor

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    Me, me I am in:cool: ^5 ^5 ^5 ^5 ;3 ;3 ;3 ;3
     
  8. The Pontificator

    The Pontificator Angry Samoan

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    I'm going to try my hand at pickling some okra.

    Most stores carry either Trappey's or Talk O' Texas brands.
     
  9. 4eyes

    4eyes Provocateur

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    None in the stores here. Send me some. You've got me salivatin'.
     
  10. jawjaboy

    jawjaboy Casual lead ho

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    Thumbs up here. STILL lookin' for good recipes for it too. Any takers?
     
  11. okie

    okie GT Mayor

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    This summer I am gonna win back my pickled okra eatin title:) ;f
     
  12. MrsKitty

    MrsKitty

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    That's pickled okra recipes...not squash;f
     
  13. chevrofreak

    chevrofreak Senior Member

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    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!
     
  14. W Turner

    W Turner

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    Okra? What's that? Never heard of that, but I do love fried 'okry. That other stuff sounds plumb nasty....;5 ;p

    Bull
     
  15. USMCsilver

    USMCsilver Boat Life ©

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    Love the stuff! Gotta be a southern thang!
     
  16. Caretaker

    Caretaker GO YANKEES!!!

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    Location:
    Connecticut
    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.

    bon appetito.
    your friend kevin:) :) :)
     
  17. jawjaboy

    jawjaboy Casual lead ho

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    THANKS Caretaker....will give it a go.
     
  18. bayerta

    bayerta Former Marine

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  19. Aesoh

    Aesoh Lurker

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    Man, count me IN! I like the hot variety!
     
  20. SouthernGal

    SouthernGal What's Up Dox?

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    Love this stuff. I'm fond of the ones with the red peppers in there too to give it some kick!