Pickled Bill Aka Okra Recipes
PICKLED OKRA
Simply seasoned with apple cider vinegar, salt, and sugar, these quick pickled okra get a boost of flavor from lemon and fresh dill.
Categories Summer appetizers snack
Time 1h10m
Yield 6-8 servings
Number Of Ingredients 8
Steps:
- Trim the okra stems to within 1/4 inch; rinse, and drain. Add 1 to 2 lemon slices, a dill sprig, a dried chile, and 1 teaspoon pickling spices to each of 4 pint-sized jars. Divide the okra evenly between jars, packing it in tightly. Set aside.
- In a medium saucepan, bring 3 cups water, the vinegar, sugar, and salt to a boil over medium-high heat. Divide the vinegar mixture evenly among jars to cover the okra (you may have some vinegar mixture remaining). Let stand at room temperature for one hour before eating, or refrigerate for up to 2 weeks.
OLD FASHIONED PICKLED OKRA
Another wonderful pickled okra recipe - from Judy Walker of The Times-Picayune. I use both cider & white vinegar when making pickled okra.
Provided by Busters friend
Categories Vegetable
Time 40m
Yield 10 pints
Number Of Ingredients 7
Steps:
- Boil 10 pint canning jars for 15 minutes. Leave in hot water until ready for use.
- Wash okra with a vegetable brush. Leave short stem. If you prick each pod several times with a needle or fine-pointed knife, pickling solution will enter pod more quickly. This may help prevent floating.
- Put pods in hot jars with stems alternating up and down for a better pack. Place one pepper and one clove of garlic in each jar. Add 1 teaspoon dill seed, if desired. Heat vinegar, salt and water to boiling. Pour into each jar, covering okra.
- Remove air bubbles, wipe sealing edge and close with new jar lids following manufacturer's directions.
- Process in boiling water bath for 10 minutes at a simmering temperature (180 degrees). Immediately remove from water, cool. Store for a month before using to develop flavor.
Nutrition Facts : Calories 118.7, Fat 0.3, SaturatedFat 0.1, Sodium 8511.9, Carbohydrate 19.4, Fiber 7.1, Sugar 4.8, Protein 5.1
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