Spicy Pickled Okra

TexanOfTheNorth

Got six jars of spicy pickled okra done today. Like the candied jalapenos, this is my first try at this so I only did 2 lbs. of okra. I used a hot thai pepper, some chopped garlic and dill weed in each jar; along with a water/vinegar brine. These will need to sit for a couple of weeks before I try them. Can't wait to garnish a bloody mary with some of these

Aquacop

Yum

cortguitarman

Nice. We were just disgusting some summer canning plans today. We are going to try homemade enchilada sauce when tomatoes come in.

Canugghead

Looks good, you're on a roll John! btw, that pineapple looks ripe enough for grilling!

Mattman3969

Those remind of a product here called Wickles. They are dill pickle slices in a spicy juice with the a couple of red peppers in each jar. Very good and spicy

TexanOfTheNorth

Canugghead said:

Looks good, you're on a roll John! btw, that pineapple looks ripe enough for grilling!

Was planning to slice that up tonight; not sure if I'll grill it although have done so in the past.

TUTTLE871

Very nice. Even being in Canada they can't take the Texan away.

TexanOfTheNorth

TUTTLE871 said:

Very nice. Even being in Canada they can't take the Texan away.

TUTTLE871 said:

Very nice. Even being in Canada they can't take the Texan away.

Not a chance my friend.

Looking forward to seeing the Ponies play Tuesday night.

gmac

I see your garden is ahead of mine. I won't have orca for several months. Well, actually never since I have no idea what to do with it or how to grow it.

TUTTLE871

Pony up!

TexanOfTheNorth

1310monster said:

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gmac said:

I see your garden is ahead of mine. I won't have orca for several months. Well, actually never since I have no idea what to do with it or how to grow it.

I didn't know you could grow orca! JK We grow a lot of okra here and it is really prolific. You have to pick it almost every day it grows so fast. The 3" pods are best. Don't plant  row of it unless you like to pick a bushel of okra every other day.

We still have snow on the ground here. That okra came from the grocery store. Until the last year or so you'd only see okra at the store every now and then. Now, they seem to have it all the time. I believe it comes from Mexico.

@1310monster is right about how prolific it can be,

tarheelmatt

I love some pickles okra! 

Wolfpack

Fry that stuff up- okra is one of my favorites. Also good with stewed tomatoes over rice.

Little Steven

TexanOfTheNorth said:

show previous quotes

1310monster said:

gmac said:

I see your garden is ahead of mine. I won't have orca for several months. Well, actually never since I have no idea what to do with it or how to grow it.

I didn't know you could grow orca! JK We grow a lot of okra here and it is really prolific. You have to pick it almost every day it grows so fast. The 3" pods are best. Don't plant  row of it unless you like to pick a bushel of okra every other day.

We still have snow on the ground here. That okra came from the grocery store. Until the last year or so you'd only see okra at the store every now and then. Now, they seem to have it all the time. I believe it comes from Mexico.

@1310monster is right about how prolific it can be,

John,

 

Any Indian market will have okra all year. Best looking stuff I see is in those.

TexanOfTheNorth

Wolfpack said:

Fry that stuff up- okra is one of my favorites. Also good with stewed tomatoes over rice.

Yes, we do fried okra quite often.

TexanOfTheNorth

Little Steven said:

show previous quotes

TexanOfTheNorth said:

1310monster said:

gmac said:

I see your garden is ahead of mine. I won't have orca for several months. Well, actually never since I have no idea what to do with it or how to grow it.

I didn't know you could grow orca! JK We grow a lot of okra here and it is really prolific. You have to pick it almost every day it grows so fast. The 3" pods are best. Don't plant  row of it unless you like to pick a bushel of okra every other day.

We still have snow on the ground here. That okra came from the grocery store. Until the last year or so you'd only see okra at the store every now and then. Now, they seem to have it all the time. I believe it comes from Mexico.

@1310monster is right about how prolific it can be,

John,

 

Any Indian market will have okra all year. Best looking stuff I see is in those.

They actually have it regularly at our local Sobey's. In fact, I spoke with the produce manager and he's getting me a box (can't remember the size) on Friday. I will doing more pickling this weekend.

Griffin

Very impressive. That would go nice in a bloddy mary.

@Mattman3969 I had some wickles on the side last night with dinner.

pantsypants

That looks great !!

TheShaytoon

@texanofthenorth  I saw this post last month, and made a batch too.  Opened the first jar last night. 

They where not bad....maybe a bit too much salt, but not bad...I thought the habanero pepper would add a little more heat...it really didn't.

TexanOfTheNorth

@TheShaytoon, I'm going to be opening a second jar (a little over a week since I opened the first). I'm wondering if sitting a little longer will have increased the heat level a bit.

GATraveller

I love pickled okra.  I like to quarter it length-wise and put it on a hot dog.  

TheShaytoon

@TexanOfTheNorthI was able to make two jars, so I am keeping one closed for a couple more weeks...

I was really hoping that they would be HOT!  Like Super HOT.  

TexanOfTheNorth

TheShaytoon said:

@TexanOfTheNorthI was able to make two jars, so I am keeping one closed for a couple more weeks...

I was really hoping that they would be HOT!  Like Super HOT.  

Might have to open the peppers to expose the seeds and membrane to get super hot.

TheShaytoon

So I actually had two typed of peppers in there, I am not sure you can see the other ones...I did split the other peppers.  I should have split the habanero.  

No big deal, practice makes perfect and this stuff is pretty good!

d

Fred19Flintstone

Ok. I'll ask. What's the slimmyness factor? This fella don't do slimmy and ocra has got an abundance in that!

GeorgeS

@gmac‌ Fry it up! I season some flour (I know grandma I'm sorry but flour is better than cornmeal) with just plain old salt and pepper, cut up the okra and add a little water, it's kinda slimey/sticky anyway but it dries a little if your cutting up a bunch, then cover it in flour and fry it. My kids say it's just like popcorn! The only warning is don't eat too much of it or you will become a fixture on the TB for quite some time.

TheShaytoon

HA!  

My wife is the same way...and she didn't think these were "Slimey" at all...

d

TexanOfTheNorth

Fred19Flintstone said:

Ok. I'll ask. What's the slimmyness factor? This fella don't do slimmy and ocra has got an abundance in that!

@Fred19Flintstone‌ - come up for the eggfest and i'll give you a jar.

TexanOfTheNorth

GeorgeS said:

@gmac‌ Fry it up! I season some flour (I know grandma I'm sorry but flour is better than cornmeal) with just plain old salt and pepper, cut up the okra and add a little water, it's kinda slimey/sticky anyway but it dries a little if your cutting up a bunch, then cover it in flour and fry it. My kids say it's just like popcorn! The only warning is don't eat too much of it or you will become a fixture on the TB for quite some time.

I fry with a 50/50 mix of flour and cornmeal using an egg wash. I put the sliced okra in a sieve and pour the egg wash over. Then toss the okra in the flour/corn meal mix. Then I repeat those two steps. Let the okra sit for 15-20 minutes and then fry in my deep fryer.

Canugghead

Hey John, just to let you know we're really enjoying the candied jalapenos, thanks to you!  Great straight up or as condiments!  I can drink the syrup!

TexanOfTheNorth

Canugghead said:

Hey John, just to let you know we're really enjoying the candied jalapenos, thanks to you!  Great straight up or as condiments!  I can drink the syrup!

Glad to hear it Gary. Try a spoonful on a scoop of vanilla ice cream sometime!  :P