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


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Join the forum, it's quick and easy

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


Neno

I can be reached by phone or text 8am-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

Would you like to react to this message? Create an account in a few clicks or log in to continue.
Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Pickled Okra

    Lobo
    Lobo
    Lobo
    Moderator
    Moderator


    Posts : 28411
    Join date : 2013-01-12
    • Post n°1

    Pickled Okra Empty Pickled Okra

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

    Pickled Okra Img39l
    Pickled Okra
    Pickled Okra Translucent
    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.






    • 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).
    • Back to top
      Current date/time is Tue 19 Nov 2024, 9:47 pm