![]() I eat a pod every day during lunch, alongside a BLT or hamburger. This mouthwatering combination goes good with anything. Cover with a clean tea cloth, put a large bowl underneath it to catch the juices and leave it overnight. This pickled okra recipe results in tangy okra with a hint of spice. First of all, wash the okra, put it into a colander and sprinkle it with the salt. The acid from the vinegar in this recipe helps cut down on the slime, keeping okra in the food category and out of the dare one. If you have ever visited a cafe serving boiled okra, you will know what I mean. 1 lb (.45 kg) fresh okra 4 whole garlic cloves, peeled (optional) 4 jalapeo or habanero peppers (optional) 1/2 lemon 2 cups (475 ml) cider vinegar 2 cups. Sometimes okra gives off slime, which can get quite gross. Pickling the okra remedies this, making a tangy Southern delicacy to be enjoyed throughout the year. Divide and pack the okra, chiles, garlic, and dill into the four jars. Famously known as the principle thickener in gumbo and, when fried, as the ultimate finger-food side dish, raw okra often overruns the kitchen in the summer while being sadly absent in the winter. An extremely versatile vegetable, okra boasts numerous qualities, including its flavor and texture profile and copious nutrients, that make it a staple food in the south. ![]() Of all the plants in my garden, the okra plant stands out the most. This pickled okra recipe allows you to take full advantage of that texture and enjoy it throughout the year! 1 pint small okra pods 1/2 cup apple cider vinegar 1/2 cup water 1 tablespoon sugar 2 teaspoons plain salt Instructions Wash the jar and lid well. Because of its unique texture, it can be soft or crunchy, depending on how you cook it. Okra is an amazingly versatile vegetable, meaning there’s so many ways you can eat it.
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