This specific pickled okra recipe allows somewhere around six pints of pickled okra. Southerners have for some time really enjoyed pickled okra, which always was a very major serving in Louisiana Creole food. If you like to snack or if you are constantly munching, then it is a healthy alternative to deep fried potato chips. Try some pickled okra with your next sandwich in the place of potato chips. It is also a great side dish for hamburgers and hot dogs. Furthermore, if you are having a party or family get together, you can put a jar of pickled okra out on the dining room table or coffee table for people to snack on while they are waiting for supper. Okra is rich in natural vitamins for instance fiber, vitamin C, vitamin B6 plus folate.
List of ingredients:
four pounds of new, young okra approximately 3" in size (the smaller in size the better. Very big okra may end up tough and chewy)
half dozen red-colored peppers (or teaspoon red pepper flakes for every jar)
half dozen garlic cloves, skinned and diced into small chunks
1/4 cup mustard seeds (enough to add in a little to each and every jar)
1 quart plain vinegar
one pint water
cup of salt
Pickling spices (discretionary)
Rinse the okra in water and place either in a colander or on the paper towels to drain. Place the okra down into six pint jars and and then put the red pepper, garlic, and mustard seed.
Inside a large pot, mix together the water, white vinegar, salt, pickling spices or herbs (optional) and bring to a boil. Carefully fill the water into every one of the pint containers (it will be hot!) and close the containers.
Allow for the okra pickle inside the containers for Four weeks in advance of when serving. Enjoy this particular pickled okra in a jar all winter long!
List of ingredients:
four pounds of new, young okra approximately 3" in size (the smaller in size the better. Very big okra may end up tough and chewy)
half dozen red-colored peppers (or teaspoon red pepper flakes for every jar)
half dozen garlic cloves, skinned and diced into small chunks
1/4 cup mustard seeds (enough to add in a little to each and every jar)
1 quart plain vinegar
one pint water
cup of salt
Pickling spices (discretionary)
Rinse the okra in water and place either in a colander or on the paper towels to drain. Place the okra down into six pint jars and and then put the red pepper, garlic, and mustard seed.
Inside a large pot, mix together the water, white vinegar, salt, pickling spices or herbs (optional) and bring to a boil. Carefully fill the water into every one of the pint containers (it will be hot!) and close the containers.
Allow for the okra pickle inside the containers for Four weeks in advance of when serving. Enjoy this particular pickled okra in a jar all winter long!
About the Author:
Want to find out more about how to make homemade buttermilk biscuits, then visit Kathy Smith's site on cooking and also get a cheese grits recipe for breakfast.