Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality

Iraq Dinar/News is a popular topic among many topics this board offers. You must log in to see and participate in our Dinar sections.

Your welcome to be apart of Anesis Club (Private) after at least becoming a FREE Rookie in my Network at this link https://www.onelife.eu/signup/nenosplace

Neno

I can be reached by phone or text 7am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.
Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2017


Pickled Okra

Share

Lobo
Moderator
Moderator

Posts : 19603
Thanked : 938
Join date : 2013-01-12

Pickled Okra

Post by Lobo on Sun 24 Jan 2016, 1:09 am


Pickled Okra

Be the first to Write a Review
Prep Time: 25 minutes
Cook Time: 10 minutes
Servings: 35
Cooks in the American South have long known that pickled okra is as sublime as condiments get. The key is to use the freshest okra you can find to ensure that the pickled vegetable will be crisp. Roll pickled okra in prosciutto, use as a cocktail garnish or add to egg salad.



  • Printer Friendly Version






  • 179

Ingredients:


  • 3 1/2 cups cider vinegar (5 percent acidity)
  • 2 Tbs. plus 1 tsp. kosher salt
  • 2 Tbs. mustard seeds
  • 1 Tbs. cumin seeds
  • 6 dried whole chilies

  • 24 garlic cloves
  • 3 lb. okra, stem ends trimmed

Directions:

Have ready 6 hot, sterilized one-pint jars and their lids.

In a large nonreactive saucepan, combine the vinegar and salt. Add 3 1/2 cups water, set over medium-high heat and bring to a boil, stirring to dissolve the salt.

Meanwhile, in each jar, put 1 tsp. mustard seeds, 1/2 tsp. cumin seeds, 1 chili and 4 garlic cloves. Tightly pack the okra, stem ends up, into the jars to within 3/4 inch of the rims.

Ladle the hot brine into the jars, leaving 1/2 inch of headspace. Remove any air bubbles and adjust the headspace, if necessary. Wipe the rims clean and seal tightly with the lids.

Process the jars in a boiling-water bath for 7 minutes. Let the jars stand undisturbed for 24 hours and then set them aside for 2 weeks for the flavors to develop. The sealed jars can be stored in a cool, dark place for up to 1 year. If a seal has failed, store the jar in the refrigerator for up to 1 week. Makes 6 one-pint jars.

Adapted from The Art of Preserving, by Lisa Atwood, Rebecca Courchesne & Rick Field (Weldon Owen, 2010).

    Current date/time is Tue 17 Jan 2017, 9:05 am