Quick And Easy Southern Pickles And Okra Recipes

QUICK PICKLED OKRA

Quick Pickled Okra image

Vinegary and bright, pickled okra adds another layer of flavor to your meal.

Provided by Martha Stewart

Time 50m

Number Of Ingredients 9

Ingredients

1 pound okra, trimmed and halved lengthwise
6 tablespoons coarse salt
3 cups distilled white vinegar
2 tablespoons sugar
2 bay leaves
1 tablespoon store-bought pickling spice
1/4 teaspoon cayenne pepper
2 medium onions, halved lengthwise, cut into 1/2-inch-thick slices
1 fresh jalapeno, halved lengthwise, stemmed, and seeded

Steps:

Rinse okra in a colander. Add 3 tablespoons salt, and toss to combine. Let okra drain in sink 10 minutes. Meanwhile, prepare an ice-water bath; set aside.
Put remaining 3 tablespoons salt, 2 cups water, the vinegar, sugar, bay leaves, pickling spice, cayenne, onions, and jalapeno into a nonreactive medium saucepan. Bring to a boil over medium heat, stirring until sugar has dissolved.
Rinse okra under cold running water to remove salt. Transfer to a large nonreactive bowl. Pour brine over okra. Set bowl in ice-water bath; let cool 10 minutes. Transfer bowl to refrigerator to cool completely, about 25 minutes. Serve.

QUICK-PICKLED OKRA

Quick-Pickled Okra image

Quartering the okra significantly cuts down pickling time in this recipe: The vegetable pickles more quickly because its insides are exposed. Most picklers have their own special way of seasoning the love-it or leave-it vegetable. "Pickled okra had to grow on me," Kenneth Garrett, a lifelong New Orleans resident and avid pickler, said. Now, he eagerly awaits okra's growing season, and he makes pickled okra with basil and oregano, all from his garden. He serves it alongside fried chicken or as a snack. Mr. Garrett adds Creole seasoning, but this recipe uses whole peppercorns instead. Feel free to be creative with spices here. This recipe is ready in hours, but you can minimize okra's characteristic gooeyness by refrigerating the pickles for two weeks before enjoying. Lastly, whenever preserving or canning, even for a "quick" job like this, it's important to maintain a sterile environment. Wash the jars, lids and rims with hot, soapy water and dry them with clean towels.

Provided by Vallery Lomas

Categories snack, pickles, vegetables, appetizer, side dish

Time 20m

Yield 2 (16-ounce) wide-mouth jars

Number Of Ingredients 13

Ingredients

1 pound fresh okra
4 garlic cloves, smashed and peeled
2 oregano sprigs
2 basil sprigs
2 dried bay leaves
1 teaspoon black peppercorns
1 teaspoon yellow mustard seeds
1 teaspoon red-pepper flakes
1/2 teaspoon fennel seeds
1/4 teaspoon ground cayenne, or to taste
2 cups white distilled vinegar
1/4 cup granulated sugar
2 tablespoons kosher salt

Steps:

Wash and dry the okra. Trim the tops and cut lengthwise into quarters.
Wash 2 (16-ounce) wide-mouth jars, lids and rims with hot, soapy water. Dry them with clean towels. In each jar, place 2 garlic cloves, 1 oregano sprig, 1 basil sprig, 1 bay leaf, 1/2 teaspoon black peppercorns, 1/2 teaspoon mustard seeds, 1/2 teaspoon red-pepper flakes, 1/4 teaspoon fennel seeds and 1/8 teaspoon ground cayenne. Divide the okra spears evenly among the jars.
Add the vinegar, sugar and salt plus 1 cup water to a medium pot and heat over high. Bring to a boil, then reduce the heat to a simmer. Allow to simmer for 3 minutes, stirring occasionally, until the salt and sugar dissolve completely.
Remove from the heat and add the liquid to the jars. Screw the lids and rims on tightly. Let the jars cool to room temperature, about 30 minutes, then refrigerate until ready to enjoy. Allow at least 4 hours for the seasoning to penetrate the okra. Quick-pickled okra can be stored in the refrigerator for up to 2 months. (A longer resting time means more flavor and less goo.)

GRANDMA OMA'S PICKLED OKRA

Grandma Oma's Pickled Okra image

Grandma Oma always made these, and I still do. They are a welcome change on a relish tray.

Provided by Lorelei Rusco

Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled

Time 1h

Yield 24

Number Of Ingredients 6

Ingredients

1 ½ pounds fresh okra
3 dried red chile peppers
3 teaspoons dried dill
2 cups water
1 cup vinegar
2 tablespoons salt

Steps:

Divide the fresh okra evenly between 3 sterile (1 pint) jars. Place one dried chile, and one teaspoon of dill into each jar.
In a small saucepan, combine the water, vinegar and salt. Bring to a rolling boil. Pour over the ingredients in the jars, and seal in a hot water bath for 10 minutes. Refrigerate jars after opening.

Nutrition Facts : Calories 9.5 calories, Carbohydrate 2.1 g, Fiber 0.9 g, Protein 0.6 g, Sodium 584.6 mg, Sugar 0.3 g

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