This is a classic pickled okra recipe that is "tried and true." It makes about half a dozen pints of pickled okra. Southerners have relished pickled okra, a well known Louisiana Creole delicacy, for hundreds of years. 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 dense in dietary vitamins for instance: fiber, vitamin C, vitamin B6 and folic acid.
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)
6 red-colored peppers (or tsp of red pepper flakes per jar)
6 cloves of garlic, skin removed, green stem trimmed off and diced into pieces
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
Rinse the okra in water and put them either in a colander or onto paper towels in order to drain. Place the okra in a half dozen pint jars and next sprinkle in the red pepper, garlic, and mustard seed.
Inside a substantial pot, put together the water, vinegar, salt along with pickling spices (discretionary) plus bring to a boil. Carefully add the water straight into every of the pint containers and close the jars.
Allow the okra to pickle for about 4 weeks before opening the jars and eating them.
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)
6 red-colored peppers (or tsp of red pepper flakes per jar)
6 cloves of garlic, skin removed, green stem trimmed off and diced into pieces
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
Rinse the okra in water and put them either in a colander or onto paper towels in order to drain. Place the okra in a half dozen pint jars and next sprinkle in the red pepper, garlic, and mustard seed.
Inside a substantial pot, put together the water, vinegar, salt along with pickling spices (discretionary) plus bring to a boil. Carefully add the water straight into every of the pint containers and close the jars.
Allow the okra to pickle for about 4 weeks before opening the jars and eating them.
About the Author:
Learn more about Southern style meals such as homemade buttermilk biscuits and cheese grits recipe which can be made for breakfast.
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