Post by Big Joe on May 30, 2020 13:35:50 GMT -5
We worked at finishing half the long side of our fencing project this morning.. I told everyone we would stop when we hit the center pull posts... I even had extra help for some reason LOL.. We got everything put away and got the hands paid and one of the older boys parents came to pick him up she brought us a few jars of refrigerator pickled okra.. I wasnt sure about it but I tried it and now we are making some off her recipe LOL.. No real canning here almost like making pickled eggs. She apologized for using Walmart okra but hey it is good.. So the women hit the mexican market for us some too.. ended up with enough okra for 3 1/2 gallon pickle jars full of okra and 2 of small cucumbers that they bought to ferment out..
Still working on the brine for the cukes but got the okra cooling now. Her recipe did 1 1/2 gallon jar so we made several batches LOL. We did add extra heat to 1 jar of the okra but the rest are as the recipe is written.. I thought I would put the recipe here -- if you like okra and pickles you will like this one..
Refrigerator Pickled Okra
Ingredients:
2 pounds of okra 3-4 inches long (trim stems to 1/4 inch or less)
2 cups of apple cider vinegar
2 cups of water
3 tablespoons kosher salt
3 tablespoons sugar
Spices to taste: We used 4 cloves of garlic, peeled and smashed, 1 tablespoon each of red pepper flakes and ground coriander, and approximately 2 tablespoons of fresh dill per ½ gallon jar.
Directions:
1. Wash and dry a big enough jar to hold okra and pickling fluid and spices. Old pickle jars work here.
2. Bring water, vinegar, salt, and sugar, to a boil. Stir often to ensure salt/sugar dissolve completely. Turn off heat and allow to cool.
3. Put spices and okra into clean jar. Stack okra to pack snugly.
4. Pour vinegar/water/salt/sugar mixture into jar with okra and spices. You can add a zip-lock filled with water here to hold the okra under here if needed.
5. Cover, let cool and put into refrigerator.
6. Should be ready to eat after 3 days. Keeps for a month at least.
Still working on the brine for the cukes but got the okra cooling now. Her recipe did 1 1/2 gallon jar so we made several batches LOL. We did add extra heat to 1 jar of the okra but the rest are as the recipe is written.. I thought I would put the recipe here -- if you like okra and pickles you will like this one..
Refrigerator Pickled Okra
Ingredients:
2 pounds of okra 3-4 inches long (trim stems to 1/4 inch or less)
2 cups of apple cider vinegar
2 cups of water
3 tablespoons kosher salt
3 tablespoons sugar
Spices to taste: We used 4 cloves of garlic, peeled and smashed, 1 tablespoon each of red pepper flakes and ground coriander, and approximately 2 tablespoons of fresh dill per ½ gallon jar.
Directions:
1. Wash and dry a big enough jar to hold okra and pickling fluid and spices. Old pickle jars work here.
2. Bring water, vinegar, salt, and sugar, to a boil. Stir often to ensure salt/sugar dissolve completely. Turn off heat and allow to cool.
3. Put spices and okra into clean jar. Stack okra to pack snugly.
4. Pour vinegar/water/salt/sugar mixture into jar with okra and spices. You can add a zip-lock filled with water here to hold the okra under here if needed.
5. Cover, let cool and put into refrigerator.
6. Should be ready to eat after 3 days. Keeps for a month at least.