Best 2 Quick And Easy Southern Pickles And Okra Recipes
In the realm of Southern cuisine, pickled vegetables reign supreme as a delightful and versatile culinary treasure. These tangy treats offer a delightful balance of flavors, combining the crispness of fresh produce with a symphony of zesty spices. Our collection of recipes introduces you to a world of pickled goodness, featuring both classic Southern pickles and the unique charm of pickled okra.
Embark on a culinary journey as we guide you through the art of preserving cucumbers, onions, and okra using time-honored techniques. Discover the secrets behind achieving the perfect crunch and tang that define authentic Southern pickles. With step-by-step instructions and helpful tips, we'll empower you to create your own jars of pickled perfection, capturing the essence of Southern hospitality in every bite.
Along the way, we'll introduce you to a variety of pickle recipes, each with its own distinctive twist. From traditional dills to spicy bread and butter pickles, and from classic okra pickles to a unique pickled okra salad, our collection offers something for every palate. Whether you're a seasoned pickling pro or just starting your culinary adventure, these recipes will inspire you to create delicious and memorable pickled creations.
So, gather your ingredients, prepare your jars, and let's embark on a pickling adventure that will tantalize your taste buds and preserve the flavors of the South for generations to come.
QUICK-PICKLED OKRA
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
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.)
QUICK PICKLED OKRA
Vinegary and bright, pickled okra adds another layer of flavor to your meal.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 50m
Number Of Ingredients 9
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.
Tips:
- Use fresh and tender okra for the best results.
- Soak the okra in ice water for at least 30 minutes before cooking to help prevent it from becoming slimy.
- Slice the okra into 1/2-inch thick slices for even cooking.
- Use a large pot or Dutch oven to allow the okra and pickles to cook evenly.
- Bring the vinegar mixture to a boil before adding the okra and pickles. This will help to preserve the vegetables and prevent them from becoming too soft.
- Simmer the okra and pickles for at least 15 minutes, or until the okra is tender and the pickles are heated through.
- Store the pickled okra and pickles in a clean glass jar or container in the refrigerator for up to 2 weeks.
Conclusion:
This Southern-style pickled okra and pickles recipe is a delicious and easy way to enjoy these classic Southern vegetables. The okra and pickles are cooked in a flavorful vinegar mixture, which gives them a tangy and savory flavor. This dish is perfect as a side dish or snack, and it can also be used as a topping for salads, sandwiches, and other dishes. With its simple ingredients and easy-to-follow instructions, this recipe is a great option for both beginner and experienced cooks alike. So, gather your ingredients and give this tasty Southern treat a try!
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