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#3332462 - 08/22/13 08:43 PM Pickled Okra
280longshot
8 Point


Registered: 09/20/10
Posts: 1450
Loc: Tn, Tipton

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Ok guys
I have 3 rows of okra and we have picked till our freezers are full.
I think I want to pickle some okra but don't have a clue.

I need some help here on how to pickle some okra.

Thanks guys.
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#3332598 - 08/22/13 10:02 PM Re: Pickled Okra [Re: 280longshot]
chip
6 Point


Registered: 09/06/09
Posts: 524
Loc: spring hill

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Just made a bunch a couple weeks ago . Find some Mrs Wages dill pickle mix follow the directions except use okra instead of pickles . It makes about 6 quarts per bag all you need is white vinegar and jars . I added about 2 garlic cloves cut up per jar and some sprigs of fresh dill or dill seeds for a little extra flavor . I also put a couple of jalapeno peppers with the end cut off or crushed red pepper flakes to add a little spice . It says to cook in a hot water bath for 10 minutes but I think 5 would be fine .

You can also use the same liquid to pickle jalapenos whole or sliced . They turned out good also not to spicy .

Good luck

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#3332628 - 08/22/13 10:37 PM Re: Pickled Okra [Re: chip]
280longshot
8 Point


Registered: 09/20/10
Posts: 1450
Loc: Tn, Tipton

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I think I can do that, my wife can anyway.
She just finished 12 jars of pickles and yes I think she used the Mrs Wages.
Thanks for the information,
Steve
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#3332996 - 08/23/13 10:26 AM Re: Pickled Okra [Re: 280longshot]
StalkingWolf
8 Point


Registered: 05/08/01
Posts: 1341
Loc: Dyersburg, TN, USA

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Yep. Do them just the same as any other pickles. The smaller ones come out better. I loves me some pickled okra.
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#3333011 - 08/23/13 10:39 AM Re: Pickled Okra [Re: StalkingWolf]
Poser
Mud Dauber
16 Point


Registered: 07/28/10
Posts: 12881
Loc: Tennessee

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Here is a excellent pickling spice recipe for you. The problem with commercial pickling spice is that the bay leaves sit in the containers with the other spices and eventually dominate the flavor, making them pungent to a certain degree , depending on how long they have been sitting.

2 tblsp Black Peppercorns
2 tblsp Mustard Seeds
2 tblsp Coriander
2 tbslp Red Pepper Flakes
2 tblsp Alspice Berries
1 tbslp Ground Mace
2 cinnamon sticks, crushed & broken into pieces
24 Bay Leafs, crumbled
2 tblsp whole cloves
1 tblsp ground ginger

Lightly toast the peppercorns, mustard seeds and coriander seeds in a dry pan, then crush them with a the side of a knife.

The mixture will be good for about 3 months of shelf life.

To pickle the Okra:

5 tblsp kosher salt
1 tsp dill seeds
1/2 cup of white wine vinegar
1 tblsp black peppercorns
1 tblsp pickling spice
5 cups of water
---

1 bunch of fresh dill
1 pound of okra

Combine the brine in a pot and bring to a boil.
Allow to cool.

Place the okra and dill in jars then pour in the brine. Allow them to sit in the fridge or cool, dark space for 3 weeks.
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#3333182 - 08/23/13 01:11 PM Re: Pickled Okra [Re: 280longshot]
The_Utility_Dude
8 Point


Registered: 12/21/01
Posts: 1770
Loc: East Tennessee

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Unless you want limp pickles you should use distilled water. Quiver put me onto this a few years ago. If you use distilled water your okra will still be nice and crisp....even a year down the road. Not sure if matters if you are makeing them just to refrigerate and eat right away but make a HUGE difference if you're canning them.
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#3333220 - 08/23/13 01:47 PM Re: Pickled Okra [Re: The_Utility_Dude]
Poser
Mud Dauber
16 Point


Registered: 07/28/10
Posts: 12881
Loc: Tennessee

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 Originally Posted By: The_Utility_Dude
Unless you want limp pickles you should use distilled water. Quiver put me onto this a few years ago. If you use distilled water your okra will still be nice and crisp....even a year down the road. Not sure if matters if you are makeing them just to refrigerate and eat right away but make a HUGE difference if you're canning them.


Learned that lesson the hard way....
_________________________
It doesn't have to be fun to be fun.

Wild & crazy, can't be stopped. Only the strong will survive.

Keep your knife sharp and your skillet greasy.

http://www.GoCarnivore.com

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#3346054 - 09/03/13 05:53 PM Re: Pickled Okra [Re: Poser]
280longshot
8 Point


Registered: 09/20/10
Posts: 1450
Loc: Tn, Tipton

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If anyone is wanting to pickle some okra I give a Big Thumbs Up for the recipe that Poser gave me although the other was good with Mrs.Wages.

My wife even likes it!!!

Thanks Poser
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#3346398 - 09/03/13 09:52 PM Re: Pickled Okra [Re: Poser]
TAFKAP
14 Point


Registered: 11/06/09
Posts: 9546
Loc: Memphis

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 Originally Posted By: Poser
 Originally Posted By: The_Utility_Dude
Unless you want limp pickles you should use distilled water. Quiver put me onto this a few years ago. If you use distilled water your okra will still be nice and crisp....even a year down the road. Not sure if matters if you are makeing them just to refrigerate and eat right away but make a HUGE difference if you're canning them.


Learned that lesson the hard way....


It's all fun and games till someone gets a limp pickle \:D \:D \:D
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#3346648 - 09/04/13 07:49 AM Re: Pickled Okra [Re: TAFKAP]
Poser
Mud Dauber
16 Point


Registered: 07/28/10
Posts: 12881
Loc: Tennessee

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Glad it came out well. If you have leftover pickling spice, you can use it to make pickles.
_________________________
It doesn't have to be fun to be fun.

Wild & crazy, can't be stopped. Only the strong will survive.

Keep your knife sharp and your skillet greasy.

http://www.GoCarnivore.com

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