Spicy Pickled Okra (no canning required)
Yes, really, okra. Now, if you know anything about me, you know that I am not a very adventurous eater. I have to say, since participating in the farmer's co-op I've been excited about trying new recipes and so far pleasantly surprised. Shocked even.
I like pickled okra.
This recipe from Cooking Light is called "spicy" but trust me, it's not really. The heat level on this is lower than that of mild chicken wings. Yes, there are jalapeños in it, and if you grab one of those instead of a pod you might regret it, but really it's no big thing. Oh, and I did remove the white membrane and most of the jalapeño seeds so it's possible that cut down on the heat a bit too.
There's no canning involved which is a bonus for me because I just don't want to mess with boiling jars and lids and all. And did I mention that the ingredients for this cost me less than $2 for the whole batch?
So if you're fixin' to try making up something with real Southern flair, give these a try. They're super easy and really very good!
Spicy Pickled Okra
Ingredients
2 1/2 cups white vinegar
2 cups water
3 tablespoons sugar
2 tablespoons kosher salt
1 teaspoon white peppercorns
1 teaspoon coriander seeds
1 teaspoon fennel seeds
1 teaspoon cumin seeds
4 fresh dill sprigs
2 green or red jalapeño peppers; halved lengthwise
1 1/2 pounds small okra pods
Instructions
Combine vinegar and the next 7 ingredients (through cumin seeds) in a large saucepan; bring to a boil. Cook 1 minute or until sugar and salt dissolve, stirring frequently. Remove from heat; stir in fresh dill sprigs, jalapeños, and okra pods. Cool completely; pour mixture into an airtight container. Cover and chill.
Note: Refrigerate okra in an airtight container for up to two weeks.
Yield: About 5 cups (serving size: 1/4 cup)
PS - Here's a tip if you're new to eating okra like I am. You're not supposed to eat the tops/base of the pods. I'm not sure what will happen if you do, I just know I don't want to find out.
This recipe was found at the Cooking Light website. Click here for the original version.
Linkups:
Tasty Tuesday @ A Beautiful Mess
Delicious Dishes @ It's a Blog Party!
I like pickled okra.
This recipe from Cooking Light is called "spicy" but trust me, it's not really. The heat level on this is lower than that of mild chicken wings. Yes, there are jalapeños in it, and if you grab one of those instead of a pod you might regret it, but really it's no big thing. Oh, and I did remove the white membrane and most of the jalapeño seeds so it's possible that cut down on the heat a bit too.
There's no canning involved which is a bonus for me because I just don't want to mess with boiling jars and lids and all. And did I mention that the ingredients for this cost me less than $2 for the whole batch?
So if you're fixin' to try making up something with real Southern flair, give these a try. They're super easy and really very good!
Spicy Pickled Okra
2 1/2 cups white vinegar
2 cups water
3 tablespoons sugar
2 tablespoons kosher salt
1 teaspoon white peppercorns
1 teaspoon coriander seeds
1 teaspoon fennel seeds
1 teaspoon cumin seeds
4 fresh dill sprigs
2 green or red jalapeño peppers; halved lengthwise
1 1/2 pounds small okra pods
Instructions
Combine vinegar and the next 7 ingredients (through cumin seeds) in a large saucepan; bring to a boil. Cook 1 minute or until sugar and salt dissolve, stirring frequently. Remove from heat; stir in fresh dill sprigs, jalapeños, and okra pods. Cool completely; pour mixture into an airtight container. Cover and chill.
Note: Refrigerate okra in an airtight container for up to two weeks.
Yield: About 5 cups (serving size: 1/4 cup)
PS - Here's a tip if you're new to eating okra like I am. You're not supposed to eat the tops/base of the pods. I'm not sure what will happen if you do, I just know I don't want to find out.
This recipe was found at the Cooking Light website. Click here for the original version.
Linkups:
Tasty Tuesday @ A Beautiful Mess
Delicious Dishes @ It's a Blog Party!
When I lived in the south my mom made fried okra. It's not something I've had much since then. Thanks for sharing the recipe and linkin up to tasty tuesdays.
ReplyDelete