Pickled Okra Tartar Sauce Recipes
TARTAR SAUCE WITH PICKLED JALAPENOS
Serve this spicy-tangy sauce with our Fried Fish as a dip or sandwich spread.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Time 5m
Yield About 1 cup
Number Of Ingredients 4
Steps:
- Mix all ingredients in a small bowl. Sauce can be made ahead and refrigerated in an airtight container up to 1 week.
TARTAR SAUCE WITH PICKLED CARROTS
Tartar sauce is the perfect dip for fish sticks. It's even better made with pickled carrots!
Provided by Ange's Table
Categories Sauces
Time 5m
Yield 4
Number Of Ingredients 4
Steps:
- Stir pickled carrots into mayonnaise. Add in enough pickle juice to thin to desired consistency. Season with salt.
Nutrition Facts : Calories 102.7 calories, Carbohydrate 1.3 g, Cholesterol 5.2 mg, Fat 10.9 g, Protein 0.1 g, SaturatedFat 1.6 g, Sodium 455.5 mg, Sugar 0.1 g
GRANDMA OMA'S PICKLED OKRA
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
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
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.
PICKLED OKRA SANDWICHES
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
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.
QUICK PICKLED OKRA
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
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.
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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PICKLED OKRA TARTAR SAUCE RECIPES
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.
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