Pickled Okra

[Chuck52]

I got back from two weeks of vacation Saturday and checked my garden to see if there was anything left of it. The okra is about all there is, (aside from more hot peppers than I can count) and the six foot stalks had lots of tent pegs on them. However, there were still new flowers and many of even the larger pods are still tender....seems like they stay tender longer in the fall. Anyway, we had fried okra last night to go with the pintos, corn bread and slaw, and I think I may pickle some more, too. I already made about 14 pints, each with 1.5 hot peppers and a big garlic clove, but that would only be a one week supply if my older son got into them. I may do some quart jars with some of the bigger pods now. The problem with pints is you have to use only the really small pods, and the bigger ones that are still tender make good pickles, too. I'll have to buy the garlic, but I have enough hot peppers to make rocket fuel.

Chuck

 

[Bird]

Chuck, if they're still tender, I see no reason the longer pods wouldn't be good pickled, but I've never seen, or pickled any myself, anything other than pint jars and just the right length to fit into the jars.

I just finished slicing the beef and pork from the smoker and that Cajun Creole Garlic injectable marinade and some hickory chips did make both the beef and pork quite tasty, if I do say so myself.

 

[jinman]

I may do some quart jars with some of the bigger pods now. The problem with pints is you have to use only the really small pods, and the bigger ones that are still tender make good pickles, too. I'll have to buy the garlic, but I have enough hot peppers to make rocket fuel.

Chuck

Chuck, don't the larger pods have much larger seeds? That's the only reason I'd see not to use large okra pods for pickles. If the seeds don't bother you, I can't see any reason that larger pods would not be just as good as small ones.

 

[dmccarty]

Last night I opened up the picked Okra I made. You guys made me do it.

Pretty good. Hot and Sweet but not too hot. Don't like the texture as much as the Texas brand picked Okra. Just not crisp. I think I processed for too long a time. The pickles I made are very crisp. The crispness is from the liming that is done before processing. Might try this with the Okra next year. And cut down on the sugar in the pickle. Less sweet would be better.

I would have to say the Texas brand is slightly better than mine due to the texture. 9.5 vs 9.4.

I had to pickle the Okra in quart jars. The Okra variety we have gets up to 8 inches long.

I have lots of Basil and pepper I need to pick. Working 10-14 hour days and just can't get to the garden.

Later,
Dan