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Author Topic: Pickled Okra  (Read 3231 times)

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DeltaBoy

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Re: Pickled Okra
« Reply #50 on: May 02, 2016, 10:16:37 am »

I shared some and been just eating a pint per a month.  Love these things.
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snoblind

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Re: Pickled Okra
« Reply #51 on: May 08, 2016, 01:07:58 pm »

Wasting perfectly good okra by pickling instead frying it with red onion ought to be a felony.  Used to bring tears to my eyes when parents would do it when I was a kid.

;)
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LSUFan

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Re: Pickled Okra
« Reply #52 on: May 08, 2016, 01:25:21 pm »

Wasting perfectly good okra by pickling instead frying it with red onion ought to be a felony.  Used to bring tears to my eyes when parents would do it when I was a kid.

;)
Do divulge this okry and red onion dish you speak so fondly of  :D
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zane

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Re: Pickled Okra
« Reply #53 on: May 08, 2016, 03:19:08 pm »

Do divulge this okry and red onion dish you speak so fondly of  :D

'Taint never fried muh okree with red ungiun. Sounds right tastee
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PharmacistHog

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Re: Pickled Okra
« Reply #54 on: May 08, 2016, 05:59:37 pm »

Wasting perfectly good okra by pickling instead frying it with red onion ought to be a felony.  Used to bring tears to my eyes when parents would do it when I was a kid.

;)

Well hell as much okra as the plants put out you kinda have to get creative.
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snoblind

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Re: Pickled Okra
« Reply #55 on: May 08, 2016, 06:42:03 pm »

Start with cast iron skillet, of course, melt Crisco.  She would just use corn meal to coat the okra and start it cooking while chopping up a red onion and tossing in the leftover cornmeal.  Then dump the onion in the skillet pretty quickly afterwards.  Gas stove on high so you had to keep stirring so it wouldn't burn.  Salt, pepper, garlic powder toward the end.

There's probably something I like better, but after typing that I can't think of it. 

And Pharm, you cut and freeze the extra okra so there's plenty to cook all winter and spring until the next crop.

 
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LSUFan

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Re: Pickled Okra
« Reply #56 on: May 08, 2016, 07:38:44 pm »

Start with cast iron skillet, of course, melt Crisco.  She would just use corn meal to coat the okra and start it cooking while chopping up a red onion and tossing in the leftover cornmeal.  Then dump the onion in the skillet pretty quickly afterwards.  Gas stove on high so you had to keep stirring so it wouldn't burn.  Salt, pepper, garlic powder toward the end.

There's probably something I like better, but after typing that I can't think of it. 

And Pharm, you cut and freeze the extra okra so there's plenty to cook all winter and spring until the next crop.

 
Ty sir, will try.
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PorkRinds

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Re: Pickled Okra
« Reply #57 on: May 08, 2016, 09:08:51 pm »

I grew up on okra and potatoes done that way. Coat both in cornmeal and fry together. It's pretty darn tasty. Especially with some purple hull peas.
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snoblind

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Re: Pickled Okra
« Reply #58 on: May 08, 2016, 10:33:17 pm »

I grew up on okra and potatoes done that way. Coat both in cornmeal and fry together. It's pretty darn tasty. Especially with some purple hull peas.

Looking back guess I grew up thinking you were supposed to put onions in everything.  Mom would put them in pinto beans, purple hull peas, green beans, cabbage, salads...
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DeltaBoy

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Re: Pickled Okra
« Reply #59 on: May 09, 2016, 08:05:47 am »

I grew up on okra and potatoes done that way. Coat both in cornmeal and fry together. It's pretty darn tasty. Especially with some purple hull peas.


My Mother put Onions in taters , beans and Okra.  I love it fried and I love the end of season Pickled.
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DeltaBoy

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Re: Pickled Okra
« Reply #60 on: May 16, 2016, 01:47:36 pm »

well for every pound of okra, I use 6 garlic cloves, 3 cups cider vinegar, 1 cup water, 1 teaspoon red pepper flakes, 1 1/2 tablespoon dill seeds, 1 tablespoon mustard, 1 1/2 tablespoon salt (table salt works in a pinch but can become cloudy from anti caking agent), and 1 tablepoon sugar.

It makes 6 half pint jars...and I tend to water bath them for 10 minutes.

My other way of doing it...For ever 2 pounds small-medium okra pods. I use 4 dried thai birds eye chili's split in half, 2 teaspoons mustard seed, 12 sprigs of fresh dill, 4 cloves garlic, 1 teaspoon whole black peppercorns, 1/4 cup salt, 2 cups rice wine vinegar, 2 cups water, bottled is preferable.

Makes 4 pints, and water bath them for 15 minute.


Another way is for every 1 1/2 pounds fresh okra use:

3 dried red chile peppers
3 teaspoons dried dill
2 cups water
1 cup vinegar
2 tablespoons salt

10 minute bath.

3 pounds okra
6 hot peppers
6 garlic cloves
1 quart vinegar
1 1/3 cup water
1/2 cup salt
1 tablespoon mustard seed

10 minute bath...

1 pound okra, trimmed
4 small dried red chiles
2 bay leaves
2 garlic cloves, halved
1 teaspoon dill seeds
1 teaspoon coriander seeds
1 teaspoon black peppercorns
1 1/2 cups water
1 1/2 cups cider vinegar
1 1/2 tablespoons kosher salt

10 min bath
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DeltaBoy

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DeltaBoy

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Re: Pickled Okra
« Reply #62 on: June 26, 2016, 07:53:26 pm »

I Eat a 1/2 pint a month.
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DeltaBoy

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Re: Pickled Okra
« Reply #63 on: September 07, 2016, 09:50:43 am »

Still nibbling on  it ever few weeks and I awful tempted to eat a whole pint but I still leary about getting Migraines. 
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JIMMY BOARFFETT

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Re: Pickled Okra
« Reply #64 on: September 07, 2016, 10:21:49 am »

The ole lady and I made this on Saturday, during the game.

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DeltaBoy

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Re: Pickled Okra
« Reply #65 on: September 07, 2016, 03:36:54 pm »

The ole lady and I made this on Saturday, during the game.



Nice and I love it
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LSUFan

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Re: Pickled Okra
« Reply #66 on: September 07, 2016, 04:10:16 pm »

The ole lady and I made this on Saturday, during the game.


I now hate you  >:(
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BR

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Re: Pickled Okra
« Reply #67 on: September 07, 2016, 06:25:33 pm »

The ole lady and I made this on Saturday, during the game.


  That would go great with my Bloody Marys....   
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JIMMY BOARFFETT

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Re: Pickled Okra
« Reply #68 on: September 07, 2016, 10:15:02 pm »

  That would go great with my Bloody Marys....   

I'd trade a jar or two for one of you bloody Marys.
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BR

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Re: Pickled Okra
« Reply #69 on: September 08, 2016, 11:01:56 am »

I'd trade a jar or two for one of you bloody Marys.
DONE...NExt time I come to Fayetteville, I'll bring a Gallon for you..
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DeltaBoy

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Re: Pickled Okra
« Reply #70 on: September 08, 2016, 01:42:05 pm »

Man I love Hogville and seeing folks helping each other out to have a good time.
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BR

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Re: Pickled Okra
« Reply #71 on: September 08, 2016, 04:20:45 pm »

Man I love Hogville and seeing folks helping each other out to have a good time.
  now thats funny
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DeltaBoy

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Re: Pickled Okra
« Reply #72 on: September 09, 2016, 08:40:31 am »

  now thats funny

I see on your Facebook page you have a good time every weekend and as hard as life is it great to see on this place to see folks share recipes , food and good buys.   I am sure you will post a picture of your Bloody Mary with that pickled orka setting on the rim.
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riccoar

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Re: Pickled Okra
« Reply #73 on: September 09, 2016, 11:13:30 am »

The ole lady and I made this on Saturday, during the game.


I'll take two jars.
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snoblind

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Re: Pickled Okra
« Reply #74 on: September 09, 2016, 01:10:07 pm »

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snoblind

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Re: Pickled Okra
« Reply #75 on: September 09, 2016, 01:37:49 pm »

 ;D

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snoblind

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Re: Pickled Okra
« Reply #76 on: September 09, 2016, 01:39:00 pm »

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snoblind

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Re: Pickled Okra
« Reply #77 on: September 09, 2016, 01:41:45 pm »

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DeltaBoy

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Re: Pickled Okra
« Reply #78 on: September 09, 2016, 03:00:11 pm »

It great fried too Okra is an underappreciated veggie.
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LSUFan

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Re: Pickled Okra
« Reply #79 on: September 20, 2016, 04:31:29 pm »

snoblind is playing dirty
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DeltaBoy

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Re: Pickled Okra
« Reply #80 on: September 21, 2016, 10:16:52 am »

Grandma would also also cook it with tomatoes and onions and make a stew out of it with squirrel or stew meat.
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snoblind

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Re: Pickled Okra
« Reply #81 on: September 21, 2016, 07:17:40 pm »

snoblind is playing dirty

;)

Grandma would also also cook it with tomatoes and onions and make a stew out of it with squirrel or stew meat.

My mom had this 5 layer casserole she would do.  Hamburger or sausage on bottom, then potatoes, onions, then tomatoes, and last top with okra.
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DeltaBoy

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Re: Pickled Okra
« Reply #82 on: September 22, 2016, 08:57:04 am »

;)

My mom had this 5 layer casserole she would do.  Hamburger or sausage on bottom, then potatoes, onions, then tomatoes, and last top with okra.

Sounds good!
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DeltaBoy

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Re: Pickled Okra
« Reply #83 on: November 15, 2016, 11:18:47 am »

Well I been off the Pickled Okra since last posting the mean ole Dr made me quit eating anything pickled or smoked says Nitrates are causing my mirgrains and so far I not had any more. But I do miss my pickled OKRA!
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snoblind

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Re: Pickled Okra
« Reply #84 on: November 15, 2016, 12:12:12 pm »

Well I been off the Pickled Okra since last posting the mean ole Dr made me quit eating anything pickled or smoked says Nitrates are causing my mirgrains and so far I not had any more. But I do miss my pickled OKRA!

Bummer.  Sorry to hear that.
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