Pickled Okra Sandwiches Recipes

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GRANDMA OMA'S PICKLED OKRA



Grandma Oma's Pickled Okra image

Grandma Oma always made these, and I still do. They are a welcome change on a relish tray.

Provided by Lorelei Rusco

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Pickled

Time 1h

Yield 24

Number Of Ingredients 6

1 ½ pounds fresh okra
3 dried red chile peppers
3 teaspoons dried dill
2 cups water
1 cup vinegar
2 tablespoons salt

Steps:

  • Divide the fresh okra evenly between 3 sterile (1 pint) jars. Place one dried chile, and one teaspoon of dill into each jar.
  • In a small saucepan, combine the water, vinegar and salt. Bring to a rolling boil. Pour over the ingredients in the jars, and seal in a hot water bath for 10 minutes. Refrigerate jars after opening.

Nutrition Facts : Calories 9.5 calories, Carbohydrate 2.1 g, Fiber 0.9 g, Protein 0.6 g, Sodium 584.6 mg, Sugar 0.3 g

SPICY PICKLED OKRA



Spicy Pickled Okra image

Pickled okra with some kick, and a nice smoky flavor. A perfect garnish or snack.

Provided by weatherman

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Pickled

Time P7DT45m

Yield 12

Number Of Ingredients 8

¾ pound fresh okra
4 ½ cups cider vinegar
2 cups water
3 cloves chopped garlic
¼ cup crushed red pepper flakes
¼ cup smoked paprika
4 ½ teaspoons salt
1 tablespoon Szechuan peppercorns

Steps:

  • Wash the okra, rubbing lightly to remove any grit and fuzz. Sterilize 2 (1 quart ) canning jars and lids in boiling water for at least 10 minutes, allow to cool before filling with okra.
  • Combine the cider vinegar, water, garlic, red pepper flakes, smoked paprika, salt, and peppercorns to a boil in a large pot over medium-high heat. Reduce the temperature and simmer for 15 minutes. Remove from the heat.
  • Pack fresh, cleaned okra loosely into the jars. Pour the hot brine over the okra, filling the jars to the top. Seal jars, making sure you have cleaned the jar's rims of any residue. Store the jars in the refrigerator. Allow contents to pickle at least one week minimum before eating, two weeks is best.

Nutrition Facts : Calories 45.8 calories, Carbohydrate 6.3 g, Fat 0.9 g, Fiber 2.3 g, Protein 1.4 g, SaturatedFat 0.2 g, Sodium 882 mg, Sugar 1 g

PICKLED OKRA SANDWICHES



Pickled Okra Sandwiches image

Recipe courtesy of Paula Deen. For all you pickled Okra lovers here's the perfect appetizer for you. Enjoy!

Provided by Jim W

Categories     Lunch/Snacks

Time 15m

Yield 20 whole sandwiches

Number Of Ingredients 4

1 loaf sliced white bread
1 (8 ounce) package cream cheese, softened
1 (16 ounce) jar pickled okra
1 cup finely chopped fresh parsley leaves

Steps:

  • Cut off the crust from bread.
  • With a rolling pin flatten each slice of bread until very thin.
  • Spread soften cream cheese on bread slice, place one okra spear in center; roll up bread and cheese around okra.
  • Roll sandwich in chopped parsley.
  • Cut in half, or smaller pieces, if desired.

PICKLED OKRA



Pickled Okra image

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

1 1/2 lb. fresh okra
1 lemon, thinly sliced
4 fresh dill sprigs
4 small dried chiles, such as chiles de arbol (optional)
4 tsp. pickling spices
3 c. apple cider vinegar
1/3 c. granulated sugar
1 tbsp. salt

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.

BARBECUE CHICKEN SANDWICHES WITH PICKLED OKRA SLAW



Barbecue Chicken Sandwiches with Pickled Okra Slaw image

Provided by Food Network Kitchen

Time 35m

Yield 4 servings

Number Of Ingredients 12

1 1/2 pounds skinless, boneless chicken breasts (about 3 medium)
1/2 cup sliced pickled okra, plus 1/4 cup brine
3 scallions (1 cut into thirds, 2 chopped)
2 tablespoons chopped fresh dill, plus 2 whole sprigs
4 cups coleslaw mix (about 8 ounces)
3 tablespoons apple cider vinegar
2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground pepper
4 whole-wheat sesame hamburger buns, split
1/2 cup chili sauce (such as Heinz)
1 tablespoon molasses
1 tablespoon yellow mustard

Steps:

  • Preheat the oven to 350 degrees F. Place the chicken in a medium saucepan and add 2 cups water, the okra brine, large scallion pieces and dill sprigs. Bring to a boil over high heat. Reduce the heat to a simmer and partially cover. Simmer until the chicken is just cooked through, about 15 minutes.
  • Meanwhile, toss the coleslaw mix, pickled okra and the chopped scallions and dill in a medium bowl. Add 2 tablespoons vinegar and 1 tablespoon olive oil, season with salt and pepper and toss; set aside. Brush the buns with the remaining 1 tablespoon olive oil; place on a baking sheet and bake until lightly toasted, about 5 minutes.
  • Reserve 1/2 cup poaching liquid, then drain the chicken and transfer to a cutting board. Shred the chicken with 2 forks and return to the pot. Add the chili sauce, molasses, mustard, the remaining 1 tablespoon vinegar and 1/4 cup of the reserved poaching liquid. Cook over medium heat, stirring, until warmed through, 2 to 3 minutes, adding the remaining poaching liquid as needed if the chicken is too dry. Pile the pulled chicken on the buns and serve with the slaw.

Nutrition Facts : Calories 450, Fat 13 grams, SaturatedFat 2 grams, Cholesterol 101 milligrams, Sodium 1129 milligrams, Carbohydrate 42 grams, Fiber 5 grams, Protein 43 grams, Sugar 16 grams

QUICK PICKLED OKRA



Quick Pickled Okra image

Vinegary and bright, pickled okra adds another layer of flavor to your meal.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Time 50m

Number Of Ingredients 9

1 pound okra, trimmed and halved lengthwise
6 tablespoons coarse salt
3 cups distilled white vinegar
2 tablespoons sugar
2 bay leaves
1 tablespoon store-bought pickling spice
1/4 teaspoon cayenne pepper
2 medium onions, halved lengthwise, cut into 1/2-inch-thick slices
1 fresh jalapeno, halved lengthwise, stemmed, and seeded

Steps:

  • Rinse okra in a colander. Add 3 tablespoons salt, and toss to combine. Let okra drain in sink 10 minutes. Meanwhile, prepare an ice-water bath; set aside.
  • Put remaining 3 tablespoons salt, 2 cups water, the vinegar, sugar, bay leaves, pickling spice, cayenne, onions, and jalapeno into a nonreactive medium saucepan. Bring to a boil over medium heat, stirring until sugar has dissolved.
  • Rinse okra under cold running water to remove salt. Transfer to a large nonreactive bowl. Pour brine over okra. Set bowl in ice-water bath; let cool 10 minutes. Transfer bowl to refrigerator to cool completely, about 25 minutes. Serve.

PICKLED OKRA SANDWICHES



Pickled Okra Sandwiches image

Categories     Bread     Sandwich     Okra

Yield yields 20 to 24 whole sandwiches

Number Of Ingredients 4

One 24-ounce loaf sliced white bread
One 8-ounce package cream cheese, softened
One 16-ounce jar pickled okra
1 cup finely chopped fresh parsley

Steps:

  • Remove crusts from bread. With a rolling pin, roll slices very thin. Coat each slice with cream cheese and place an okra spear in center; roll up. Spread a light coat of cream cheese on each rolled-up sandwich (I like to use my fingers to spread the cream cheese). Roll sandwich in finely chopped parsley. Cut in half, if desired.

TOP RATED PICKLED OKRA



Top Rated Pickled Okra image

Have a happy time lining those gleaming jars on your sunshine soaked windowsill. The same process could be repeated for pickling other veggies from your kitchen garden as well!

Provided by Mini Ravindran

Categories     Low Protein

Time 25m

Yield 2 pint jars

Number Of Ingredients 7

2 pints small okra
1 cup cider vinegar
1/4 cup water
2 hot peppers
1 tablespoon salt
2 teaspoons dill seeds
4 cloves garlic

Steps:

  • Wash okra; bring vinegar, water, and salt to a boil.
  • Put okra in pint jars.
  • To each pint, add 1 teaspoon dill seed, 2 cloves garlic, and 1 pod pepper.
  • Pour boiling brine to cover okra.
  • Process in boiling water for 5 minutes.
  • Wait 1 month before serving.

Nutrition Facts : Calories 120.4, Fat 0.6, SaturatedFat 0.1, Sodium 3515.4, Carbohydrate 22.6, Fiber 7.6, Sugar 5.2, Protein 5.6

QUICK-PICKLED OKRA



Quick-Pickled Okra image

Quartering the okra significantly cuts down pickling time in this recipe: The vegetable pickles more quickly because its insides are exposed. Most picklers have their own special way of seasoning the love-it or leave-it vegetable. "Pickled okra had to grow on me," Kenneth Garrett, a lifelong New Orleans resident and avid pickler, said. Now, he eagerly awaits okra's growing season, and he makes pickled okra with basil and oregano, all from his garden. He serves it alongside fried chicken or as a snack. Mr. Garrett adds Creole seasoning, but this recipe uses whole peppercorns instead. Feel free to be creative with spices here. This recipe is ready in hours, but you can minimize okra's characteristic gooeyness by refrigerating the pickles for two weeks before enjoying. Lastly, whenever preserving or canning, even for a "quick" job like this, it's important to maintain a sterile environment. Wash the jars, lids and rims with hot, soapy water and dry them with clean towels.

Provided by Vallery Lomas

Categories     snack, pickles, vegetables, appetizer, side dish

Time 20m

Yield 2 (16-ounce) wide-mouth jars

Number Of Ingredients 13

1 pound fresh okra
4 garlic cloves, smashed and peeled
2 oregano sprigs
2 basil sprigs
2 dried bay leaves
1 teaspoon black peppercorns
1 teaspoon yellow mustard seeds
1 teaspoon red-pepper flakes
1/2 teaspoon fennel seeds
1/4 teaspoon ground cayenne, or to taste
2 cups white distilled vinegar
1/4 cup granulated sugar
2 tablespoons kosher salt

Steps:

  • Wash and dry the okra. Trim the tops and cut lengthwise into quarters.
  • Wash 2 (16-ounce) wide-mouth jars, lids and rims with hot, soapy water. Dry them with clean towels. In each jar, place 2 garlic cloves, 1 oregano sprig, 1 basil sprig, 1 bay leaf, 1/2 teaspoon black peppercorns, 1/2 teaspoon mustard seeds, 1/2 teaspoon red-pepper flakes, 1/4 teaspoon fennel seeds and 1/8 teaspoon ground cayenne. Divide the okra spears evenly among the jars.
  • Add the vinegar, sugar and salt plus 1 cup water to a medium pot and heat over high. Bring to a boil, then reduce the heat to a simmer. Allow to simmer for 3 minutes, stirring occasionally, until the salt and sugar dissolve completely.
  • Remove from the heat and add the liquid to the jars. Screw the lids and rims on tightly. Let the jars cool to room temperature, about 30 minutes, then refrigerate until ready to enjoy. Allow at least 4 hours for the seasoning to penetrate the okra. Quick-pickled okra can be stored in the refrigerator for up to 2 months. (A longer resting time means more flavor and less goo.)

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