Mix and simmer for 10 minutes the vinegar, water, sugar and salt.
Place washed okra in sterilized wide mouth jars with points of okra down.
Add dill weed, whole cloves, garlic and hot pepper. Pour hot vinegar mixture over okra and other ingredients in jar. Seal and let stand at least
a week before serving.
Place 1 garlic clove and 1 pepper in each hot, sterilized jar. Pack firmly with clean young okra from which only part of the stem has been removed. Bring water, salt, and vinegar to a boil; simmer 5 minutes. Pour boiling hot solution over okra. Seal immediately. This will make 7 to 8 pints of pickled okra.
Cut off the crust from bread.
With a rolling pin flatten each slice of bread until very thin.
Spread soften cream cheese on bread slice, place one okra spear in center; roll up bread and cheese around okra.
Roll sandwich in chopped parsley.
Cut in half, or smaller pieces, if desired.
Remove crust from bread. Roll with rolling pin until thin. Coat each slice with cream cheese. Place okra spear in center. Roll up and spread thin layer of cream cheese on the outside, then roll in chopped parsley. You can slice them in small slices or in half.
un bottom. Top each with okra and watercress. Spread mayonnaise on
Pour hot vinegar solution over okra, etc. in the jar.
Seal; do not crowd okra in the jar.
It takes at least three weeks to pickle and get crisp.
Wash okra well. Drain and set aside. Place 1 clove
garlic and 1 hot pepper into each of 7 hot
sterilized pint jars. Pack jars firmly with okra,
leaving 1/2 inch head space; add 1 teaspoon dill
seed to each. Combine vinegar, water, and salt in a
large saucepan; bring to a boil and pour over okra.
Screw metal bands on tightly. Process 10 minutes in
a boiling water bath. Let pickles stand at least 5
weeks before opening. This is really hot. You may
want to cut the amount of spices used.
ill the glass. Garnish with pickled vegetables, at least three pieces
Pack okra in 9 hot jars filling to 1/2 inch from top.
Place 1 hot pepper, 1 garlic clove, and 1 teaspoon dill into each jar.
Bring the vinegar and remaining 3 ingredients to a boil; pour over the okra filling to 1/2 inch from the top. Remove any air bubbles.
Wipe the jar rims and cover at once with the metal lids and screw-on bands.
Process in a boiling water bath for 10 minutes.
For best results and taste keep vodka in the freezer.
Pour 1/4 oz of vermouth into a frozen martini glass and swirl it around til the inside of the glass has been coated. Discard vermouth.
Combine vodka and brine in a cold shaker glass with ice and shake vigorously.
Strain into the cold martini glass swirled with vermouth.
Place pickled okra pod into glass.
Don't forget to eat the drunken okra pod after you have finished the drink!
Repeat steps 2-6 as often as needed.
In a blender combine the tomato juice, lemon juice, lime juice, horseradish, Worcestershire sauce, garlic, and hot sauce and process until smooth. Transfer to a nonreactive container and add salt and black pepper, to taste. Refrigerate until thoroughly chilled, at least 2 hours and up to overnight.
When ready to serve, fill each glass with ice.
Add 1 ounce of vodka to each glass, then fill the glass with the bloody mary mix. Stir well, and garnish each glass with a pickled green bean and a pickled okra.
he board.
Place pickled cauliflower, artichoke hearts, pickled okra, hummus, and olives
Wash the okra and trim the stem to
Boil pint jars for 15 minutes.
Wash okra with a vegetable brush.
Bring to boil the vinegar, water and salt.
Remove hot jars and place washed okra in each jar.
Add to each jar 1 teaspoon dill seed, 2 garlic cloves and 1 pod of hot pepper.
Pour boiling liquid mixture into each jar, covering okra.
Leave 1/2-inch headspace, wipe jar mouth.
Adjust lids, place in simmering water bath for 5 minutes (200\u00b0).
Wait one month before opening.
Boil vinegar, water, salt and dill seed.
Strain.
Place garlic bud in bottom of jar.
Pack sterilized jar in this order; 2 celery sticks, 2 bell pepper strips, and okra.
As you fill jar with okra reverse okra in jar with one stem up and one down; jars are easier to fill.
Reheat vinegar mixture to boiling point and pour over vegetables and seal jars.
A water bath is not necessary.
Keep 6 weeks before opening.
Use small, tender pods of okra, cut with as much stem as possible.
Wash and drain.
Prick okra and pack into clean jars. Place a small bunch of green dill in each jar with the okra.
Boil water, vinegar and salt together until salt is dissolved.
Fill jars with boiling hot brine.
Put on cap, screwing the band firmly tight.
Process jars 5 minutes in boiling water bath.
Use wide-mouth pint jars, 1/2 pound okra per jar.
Use fresh okra, about 2 inches long.
Leave 1/2 inch stem on.
Place in sterilized jars.
Add 1 clove garlic, 1 hot pepper, 1 teaspoon celery salt and 1 teaspoon mustard to each jar.
Bring vinegar, water and salt to a boil.
Pour hot solution over okra and seal.
Divide okra into 5 pint jars (leave a short stem on okra). Put stems down in first layer and stems up in second layer. Divide dill, garlic, peppers and alum into jars.
Combine remaining ingredients in saucepan and bring to boil.
Pour over okra and seal jars.
Allow okra to pickle at least 2 weeks before serving.
Yields 5 pints.
Wash okra and brush lightly with nylon
Wash the okra, rubbing lightly to remove any