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Favorite pickled okra
Posted on 6/26/22 at 4:45 pm
Posted on 6/26/22 at 4:45 pm
So for those of us who love good pickled okra that is more like a garlic deli pickle than a bread and butter pickle, what brand do y’all like the best?
10
Posted on 6/26/22 at 6:31 pm to Royalfisher
I buy Cajun Chef and put hot Thai peppers in the jar for a few days before eating, can't go wrong.
Posted on 6/26/22 at 8:26 pm to Royalfisher
Posted on 6/26/22 at 8:29 pm to adam2000
Those are my favorite, too, but I like the Hot ones
Posted on 6/26/22 at 10:29 pm to Royalfisher
Posted on 6/27/22 at 6:00 am to Royalfisher
My fave is Wickles Pickled Okra!
Posted on 6/27/22 at 8:07 am to BigDropper
Will have to try that one.
Have enjoyed Stripling’s pan sausage for 50 years.
Have enjoyed Stripling’s pan sausage for 50 years.
Posted on 6/27/22 at 8:19 am to Royalfisher
Posted on 6/27/22 at 9:17 am to Royalfisher
Wickles
Posted on 6/27/22 at 10:48 am to BigDropper
All of their pickled products are good, especially the quail eggs.
Posted on 6/27/22 at 1:05 pm to Royalfisher
Prefer my own to be honest. I have okra in my garden every summer and usually between 50-75 plants. This year I have a little more than 50, so they give me tons of okra before I pull them in September.
It comes out great and costs me about $1.75 a quart to make and that includes buying the Mason jars at about $1.10 each.
It comes out great and costs me about $1.75 a quart to make and that includes buying the Mason jars at about $1.10 each.
Posted on 9/4/22 at 11:52 am to gumbo2176
What's your okra-pickling recipe? I have more okra than I know what to do with, and recently we haven't been able to find the Tabasco brand spicy pickled okras my kids like. I would like to try to recreate it diy.
I've done basic pickled peppers, but I know Tabasco does more with the okra to kick it up.
I've done basic pickled peppers, but I know Tabasco does more with the okra to kick it up.
Posted on 9/4/22 at 1:27 pm to Cold Cous Cous
Here’s a good one I’ve used.
Ingredients
2 pounds okra, stems trimmed
8 garlic cloves
1 cup fresh dill
4 serrano chiles, cut in half, lengthwise
2 teaspoons chile flakes
2 teaspoons cumin seed
4 teaspoons salt
3 cups apple cider vinegar
Ingredients
2 pounds okra, stems trimmed
8 garlic cloves
1 cup fresh dill
4 serrano chiles, cut in half, lengthwise
2 teaspoons chile flakes
2 teaspoons cumin seed
4 teaspoons salt
3 cups apple cider vinegar
Posted on 9/4/22 at 1:48 pm to Royalfisher
Here's my recipe:
I use quart jars and cut up a couple toes of garlic and put some in the bottom of the jar to begin. Then I pack the okra in stem part down to get the jar started. Then I add a bit more sliced garlic before putting the other spears in the jar point side down to wedge them in the first layer of okra. I can get between 25-30 nice size spears of okra in a quart jar that way and they are tightly packed.
Then I add enough vinegar to half fill the jar and then top that off with water. Pour the liquid into a saucepan, add salt to taste----I find it takes more than you think-----and heat that up to a boil. While that is boiling I add mustard seed and red pepper flakes or cut up hot peppers to the top of the spears in the jar.
Pour the hot brine over the okra and let it sit for a minute or so as it will allow air to escape the pods. Then put on the seal and screw down the lid.
I then put the jars in a hot water bath---185 degrees F max for 20 minutes for quarts. Remove the jars after 20 minutes and let cool on a towel on your countertop until the seal.
Make sure you have enough water in your pot to cover the jars by 1 inch so the jars are completely submerged and add 1/4 cup of vinegar to the water if living in an area with hard water to prevent the outside of the jars from clouding as they cool. That just saves you the trouble of having to wipe down the jars for appearance sake.
They can be stored in a pantry if they form a vacuum---and they should. However, if they don't simply refrigerate and use them first.
I use quart jars and cut up a couple toes of garlic and put some in the bottom of the jar to begin. Then I pack the okra in stem part down to get the jar started. Then I add a bit more sliced garlic before putting the other spears in the jar point side down to wedge them in the first layer of okra. I can get between 25-30 nice size spears of okra in a quart jar that way and they are tightly packed.
Then I add enough vinegar to half fill the jar and then top that off with water. Pour the liquid into a saucepan, add salt to taste----I find it takes more than you think-----and heat that up to a boil. While that is boiling I add mustard seed and red pepper flakes or cut up hot peppers to the top of the spears in the jar.
Pour the hot brine over the okra and let it sit for a minute or so as it will allow air to escape the pods. Then put on the seal and screw down the lid.
I then put the jars in a hot water bath---185 degrees F max for 20 minutes for quarts. Remove the jars after 20 minutes and let cool on a towel on your countertop until the seal.
Make sure you have enough water in your pot to cover the jars by 1 inch so the jars are completely submerged and add 1/4 cup of vinegar to the water if living in an area with hard water to prevent the outside of the jars from clouding as they cool. That just saves you the trouble of having to wipe down the jars for appearance sake.
They can be stored in a pantry if they form a vacuum---and they should. However, if they don't simply refrigerate and use them first.
This post was edited on 9/4/22 at 2:01 pm
Posted on 9/5/22 at 2:08 pm to Royalfisher
I think the best everyday okra is Cajun Chef.
Wickles are awesome, but they're definitely on the sweeter side.
Stuart's (Gauthier, MS) are my absolute favorite, but they're kind of hard to find. Rouse's usually carries them. IMO a perfect combination of spicy/sweet and not too vinegary.
Wickles are awesome, but they're definitely on the sweeter side.
Stuart's (Gauthier, MS) are my absolute favorite, but they're kind of hard to find. Rouse's usually carries them. IMO a perfect combination of spicy/sweet and not too vinegary.
Posted on 9/5/22 at 10:31 pm to Royalfisher
Hands down, the best is Cajun Chef.
I miss Evangeline Foods giardinara.
I miss Evangeline Foods giardinara.
Posted on 9/6/22 at 6:28 am to La Cucaracha
quote:
I miss Evangeline Foods giardinara.
FWIW, giardinara is stupid easy to make as a “fresh” pickle (not “canned”) and will last 6 months or more in the fridge.
Posted on 11/24/22 at 10:03 am to adam2000
These are my favorite as well as their plain version. They're addictive. Sadly living in Ohio they're not easy to find here. My folks live in the Myrtle Beach area so when I visit I buy a dozen jars to bring back with me.
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