With the larger pods remaining, I placed them in the refrigerator. You can read about that and see the recipe for it here: Pan Fried Okra My friend told me she had stopped breading her okra for the most part and now days she just sliced it and fried it. Her nephew had been sharing some of the bounty of his garden, so she wanted me to have some as well. I have a friend that recently shared a few pounds of okra with me. The smaller pods are much more tender, so always pick those when you can. Some folks say they even have a “woody” texture to them once they get old. If you don’t cut it often, the pods get long, old, and too tough to eat. You have to cut it about everyday in order to keep up with it during its growing season. Okra grows quickly once it starts producing. Okra recipe full#The Heirloom Tomatoes are pretty and full of good flavor, and the okra is – well – everywhere it seems. It’s near the end of Summer here in North Carolina, but fresh vegetables are still showing up in the garden. Okra and Tomatoes, fresh out of the garden goodness. It has a lot of great recipes.Follow our step-by-step, photo illustrated instructions to make this old Southern favorite side dish of garden fresh Okra and Tomatoes. If you enjoy Southern, Cajun and Creole cuisine, I recommend the following cookbook, which I used to adapt this recipe. I'd love to hear how it turned out for you, and if you decided to spice it up! Cookbook Recommendation I hope you enjoy this pickled okra recipe. If you'd like to make your pickled okra shelf stable, you'll need to process the sealed jars in a boiling water bath for 10 minutes to 15 minutes or longer, depending on your elevation.īall jars are good canning jars for this. Pickled okra will last 2-3 months or longer in the refrigerator this way. They're great as a pickled pop of flavor on sandwiches, or as a way to enhance side dishes. I enjoy pickled okra as a quick snack right out of the jar, or for garnishing certain cocktails, like a martini or bloody mary. You only need to clean them thoroughly with soap and hot water before adding the pickle.
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