Pickled Okra

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    Okra, came to North America along with some of the early slaves. It has become popular in Southern Cuisine and Pickled Okra is a delicious mode of preserving this underated vegetable. When Pickled it does not taste as much like many of the recipes in which okra is fired and cooked, it is unique. Depending on additives it can be made either spicy, garlicy or sweet.




    Pickled Okra

    White vinegar
    finely chopped Fresh Garlic
    Dill Seed 1/4 tsp
    Dill Weed 1/4 tsp.
    Red Pepper Flakes to your taste
    Alum (a dash)
    Salt (a dash)


    Combine all ingredients with vinegar

    boil and pour over okra. let cool and store.

    Best eating if you wait at least 2 weeks.

    The Joy of Pickling: 250 Flavor-Packed Recipes for Vegetables and More. ISBN-13: 978-1558323759

    Spicy Pickled Okra

    2 pounds fresh okra
    5 hot red or green peppers
    1 qt. white vinegar
    5 cloves garlic, peeled
    1/2 cup water
    8 tablespoons pickling salt
    1 tablespoon celery seed

    Wash okra. Pack in 5 hot sterilized pint jars together with 1 pepper and garlic clove per jar.

    Pack okra in jars, alternating the okra facing up and down until jars are full.
    Mix remaining ingredients and bring to a boil.

    Pour over okra and seal. Let stand 3 weeks before serving. 
    Can be chilled before serving for crispness.



    More On Okra

    How To Pickle Okra      Spanish Okra Recipe     Crisp Okra & Indian Pickle

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