![]() You can also k eep up with my food exploits as well as original recipes! You can find me on Instagram, Facebook, Twitter, and Pinterest. Definitely take a photo of the dish and be sure to tag #foodfidelity so that I can see them. If you make this refrigerator pickled okra recipe, please come back and leave me a comment below with your feedback. Okra and Collard Green Salad make this recipe Halved or quartered okra pickle faster but it’s a different eating experience that is less optimal. Leave the okra whole and just be patient. The other advantage is these types aren’t likely to contain additives. Pickling and Kosher are the only salt types to consider though. Kosher salt works just fine in pickling recipes. Whole ones give you the flavor minus the cloudiness and powdery consistency.ĭon’t trip if you don’t have pickling or canning salt on hand or can’t find it at your local grocery store. I’m sure I’m breaking some fundamental culinary code, but oh well. I used to always boil until I forgot to once and ended up with cleaner tasting and crispier okra. Pretty much every recipe calls for boiling. I like my pickled okra “briny” or “pickly” vs sweeter taste profiles many recipes lean towards. ![]() ![]() Make sure you eat within 4 weeks, unless you follow normal sterilization steps.įor these I also skipped the sugar add as well as boiling the brine. Most recipes call for sterilization, but for these it’s not a requirement since these are meant to be eaten fairly soon vs. Store in the refrigerator at least 4 days if you can resist. Stuff as many okra pods into the jar as you can.Īdd the garlic, water, and vinegar and shake hard to dissolve the salt. Place all dry ingredients into a clean sterilized jar. Growing up I always thought is was hard and intensive. There ain’t nothing much to pickling okra.
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