Pickled Okra

[Duck cutter]

Anybody got a prized, family heirloom recipe for pickled okra that they don’t mind sharing?

[Hoggin]

Not a family recipe, but this is on time.

https://www.foodnetwork.com/recipes/...pe-2040456.amp

[wskinner]

We talking festival, county fair, or state fair prized?

AB’s recipes are usually on point. Growing up, he spent a lot of time in the kitchen with his grandma.

[nitro5x6's]

Unrelated, but I'm making stewed Okra and tomatoes for supper one night this week.

When I make pickled Okree, at least one jalapeno is going in the jar . I like to put a few slivers of Garlic in there too.

[Glenn]

Dixiedeerslayer is your source. Hit Adam up.

[Palmetto Bug]

I had a very interesting dip at a gathering several months ago. It was basically canned field peas (Margaret Holmes brand seasoned) mixed with pickled okra chunks served with corn chips. As odd as it sounds, it was surprisingly good and definitely had a Southern poverty style.

Another similar novel thing I had recently was boiled peanut hummus.

I had some pickled okra that, instead of regular dill brine, was made with bread-and-butter brine. They were damn good but probably wouldn't go as well with a bloody Mary.

[Buckin Bronco]

I just made some for the first time yesterday. I’ll get back to you in 8 weeks on how they are.

[Model12]

Pickled Ocra...........YUM!

[willk]

I used to pickle a bushel every year. Haven't done it in a while. May need to get back on that.

[JimmyD714]

Not a family heirloom recipe or anything but my wife makes it every Summer as mine start coming in rapidly enough. She makes a spicy one for me and a mild one for her. I don't know where she got the recipe from but it's good and I can ask her and get it to you if you want.

[Duracraft]

2 qt. water
1 qt. vinegar (White House dark cider/NO Substitutes)
1/2 c. plain salt

Bring to a boil, pour in jars over okra, garlic, peppers. Seal jars and wait six weeks.

[2thDoc]

I just made some for the first time yesterday. I’ll get back to you in 8 weeks on how they are.

need a king's taster?

[Gourmet Gobbler]

Pro-tip: add Crisp to the brine. No soggy okras. We use Serrano peppers for the hot ones. Slice one pepper lengthwise.

[Duracraft]

Pro-tip: add Crisp to the brine. No soggy okras. We use Serrano peppers for the hot ones. Slice one pepper lengthwise.

Have you noticed any difference in flavor?

[Hoggin]

Not a family recipe, but this is on time.

https://www.foodnetwork.com/recipes/...pe-2040456.amp

I’m going to reemphasize this…. You can substitute a pinch of crushed red pepper for the spilt chili. But this ain’t no joke.

[JABIII]

canned field peas (Margaret Holmes brand seasoned)

Damn right they were MH brand...

[wskinner]

MH Black eyed peas and Glory seasoned green beans are constants in our pantry. The kids love them.

[Glenn]

Straight from LSU Ag Center's FB page...

Ingredients:
10 pints small, tender okra (4 pounds)
¾ cup salt
8 cups pure vinegar
1 cup water
10 pods red or green hot pepper
10 cloves garlic
Dill weed or seed, if desired
Boil 10 pint canning jars for 15 minutes. Leave in hot water until ready for use. Wash okra with a vegetable brush. Leave short stem. If you prick each pod several times with a needle or fine-pointed knife, pickling solution will enter pod more quickly. This may help prevent floating.
Put in hot jars with stems alternating up and down for a better pack. Place one pepper and one clove of garlic in each jar. Add 1 teaspoon dill seed, if desired. Heat vinegar, salt and water to boiling. Pour into each jar, covering okra.
Remove air bubbles, wipe sealing edge and close with new jar lids following manufacturer’s directions.
Process in boiling water bath for 10 minutes at a simmering temperature (180 degrees F). Immediately remove from water, cool. Store for a month before using to develop flavor.

[Gourmet Gobbler]

Have you noticed any difference in flavor?

Serranos are hot without being unenjoyable. Can’t taste the crisp ( allum-basically ) but okra and dill pickles stay much crisper. I’m not fond of mushy pickles.

[Palmetto Bug]

I thought crisp was calcium chloride?