- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Coaching Changes
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
Pickled Okra
Posted on 7/15/24 at 1:24 pm
Posted on 7/15/24 at 1:24 pm
I love the Talk O’ Texas pickled okra. Would like to try a refrigerator method of pickling some myself. Anybody have a good spicy recipe that might taste similar or even better than what is sold in the stores?
4
Posted on 7/15/24 at 1:44 pm to Deke
Wickles pickled okra is the sheet
Posted on 7/15/24 at 1:51 pm to Deke
When I've made them in the past, I would add a small pepper or two to each jar, and use pepper flakes or powdered red pepper as well. I just looked up a spicy pickle recipe online and followed the amounts for the vinegar and canning salt. Real easy to make, and you can season how you want to. I went all out with the heat on some, and kept it to a medium/mild spicy level on the others. The process is the same, it is just what you add to the jars that determines how spicy. I did a normal canning process and put the jars in simmering water so they'd be shelf stable. Still have a few jars from a couple of years ago when I had a huge Okra crop.
Posted on 7/15/24 at 2:13 pm to Deke
I've been making pickles since i've had so many pickling cucumbers this year, but i'm going to give okra a try as well. I"m not actually "pickling" or "canning" though, or whatever you call it for long term storage. It's just a recipe to let soak in for 24-48 hours, then run the liquid through a strainer to have the pickles in their individual jars with just the liquid, and they are meant to be eaten in the next 2-3 weeks. They've been delicious, and very simple.
5 cups of water
4 cups of vinager
3/4 cup of Brown sugar
6 tablespoons of kosher salt
mix all of that together until dissolved
4 tablespoons of coriander seeds
4 tablespoons of course black pepper
1 tablespoon of crushed red pepper
1/2 cup of chopped garlic
1.5 cup of chopped Dill
I can fit all of that in a gallon jar, then fill it up to the top with chopped cucumbers or whatever vegetable. Going to try okra in probably a week or so after i get a enough to make a big batch.
5 cups of water
4 cups of vinager
3/4 cup of Brown sugar
6 tablespoons of kosher salt
mix all of that together until dissolved
4 tablespoons of coriander seeds
4 tablespoons of course black pepper
1 tablespoon of crushed red pepper
1/2 cup of chopped garlic
1.5 cup of chopped Dill
I can fit all of that in a gallon jar, then fill it up to the top with chopped cucumbers or whatever vegetable. Going to try okra in probably a week or so after i get a enough to make a big batch.
Posted on 7/15/24 at 3:36 pm to TU Rob
This is my go-to when I pickle the okra I grow in my backyard garden.
First, get a large pot of water on the stove up to 185 degrees and add 1/2 cup of vinegar to it if you have hard water. Make sure there's enough water in the pot to cover any jars by 1 inch over the top.
Wash your Mason jars well and use new sealing lids. The screw down rings used to seal the jars can be used over and over until they start to rust, then toss them.
First I cut up sliced onion and thinly slice fresh garlic to go in the jars with the okra pods. I pack quart jars with the okra, onion and garlic and make sure to pack them as tightly as you can. You should be able to turn over the jars and no okra falls out if packed tight.
Next, add vinegar to fill the jars halfway, then top it off with water. Pour the liquid into a pot and bring it to a boil and then add salt to taste----I prefer a salty brine, but your taste may vary. Let this boil for a couple minutes to combine the flavors and while this is going on, put some whole mustard seed and some red pepper flakes in the jars with the okra to give them a bit of a heat bite. Pour the brine into the jars to cover the okra, but not completely full-----leave about 1/4 inch head space.
Wipe off the tops of the jars of any liquid, place the sealing lid on the jars and then screw down the rings to tighten things down.
Place the jars in the hot water bath. Let the quart jars in there for 20 minutes then remove to be placed on a kitchen towel on your countertop to cool and as they cool you should hear a distinctive "POP" that indicates a vacuum has sealed the jars.
Once cooled, store in your pantry until needed and once opened, put them in the fridge until used up. I've had okra pickled in jars to last well over a year in my pantry and still be crisp.
The trick is to not let the hot water bath get above 185 degrees. If it comes to a boil, there is a very good chance the okra will be very soft with no crispness to the bite.
First, get a large pot of water on the stove up to 185 degrees and add 1/2 cup of vinegar to it if you have hard water. Make sure there's enough water in the pot to cover any jars by 1 inch over the top.
Wash your Mason jars well and use new sealing lids. The screw down rings used to seal the jars can be used over and over until they start to rust, then toss them.
First I cut up sliced onion and thinly slice fresh garlic to go in the jars with the okra pods. I pack quart jars with the okra, onion and garlic and make sure to pack them as tightly as you can. You should be able to turn over the jars and no okra falls out if packed tight.
Next, add vinegar to fill the jars halfway, then top it off with water. Pour the liquid into a pot and bring it to a boil and then add salt to taste----I prefer a salty brine, but your taste may vary. Let this boil for a couple minutes to combine the flavors and while this is going on, put some whole mustard seed and some red pepper flakes in the jars with the okra to give them a bit of a heat bite. Pour the brine into the jars to cover the okra, but not completely full-----leave about 1/4 inch head space.
Wipe off the tops of the jars of any liquid, place the sealing lid on the jars and then screw down the rings to tighten things down.
Place the jars in the hot water bath. Let the quart jars in there for 20 minutes then remove to be placed on a kitchen towel on your countertop to cool and as they cool you should hear a distinctive "POP" that indicates a vacuum has sealed the jars.
Once cooled, store in your pantry until needed and once opened, put them in the fridge until used up. I've had okra pickled in jars to last well over a year in my pantry and still be crisp.
The trick is to not let the hot water bath get above 185 degrees. If it comes to a boil, there is a very good chance the okra will be very soft with no crispness to the bite.
This post was edited on 7/16/24 at 7:54 am
Posted on 7/16/24 at 9:21 am to Deke
Yesterday i thought the exact same thing and looked for a Talk of Texas Copyright recipe. I couldn't find one but i decided Id try this one. Have not made it yet.
embed]https://www.thekitchn.com/pickled-okra-recipe-23309853[/embed]
embed]https://www.thekitchn.com/pickled-okra-recipe-23309853[/embed]
Page 1 of 1
Popular
Back to top
Follow TigerDroppings for LSU Football News