I need a good ( quick if possible )_ recipe for okra pickles. Hope some
of you nice people on this site will help me. I am not a regular
visitor. But when I get a chance to , I like to check out the great
ideas here. Thank you in advance, kate

In article >, Kate
> wrote:

> I need a good ( quick if possible )_ recipe for okra pickles. Hope some
> of you nice people on this site will help me. I am not a regular
> visitor. But when I get a chance to , I like to check out the great
> ideas here. Thank you in advance, kate

Hi, Kate:
Try this one:

http://www.uga.edu/nchfp/how/can_06/...dill_okra.html

Preparing and Canning Pickled Vegetables

Pickled Dilled Okra

* 7 lbs small okra pods
* 6 small hot peppers
* 4 tsp dill seed
* 8 to 9 garlic cloves
* 2/3 cup canning or pickling salt
* 6 cups water
* 6 cups vinegar (5 percent)

Yield: 8 to 9 pints

Procedu Wash and trim okra. Fill jars firmly with whole okra, leaving
1/2-inch headspace. Place 1 garlic clove in each jar. Combine salt, hot
peppers, dill seed, water, and vinegar in large saucepan and bring to a
boil. Pour hot pickling solution over okra, leaving 1/2-inch headspace.

Adjust lids and process pints for 10 minutes at altitudes to 1000 feet.
For 1001-6000 feet, process 15 minutes; above 6000 feet, 20 minutes.
------------------------------------------------------------------------
This document was extracted from the "Complete Guide to Home Canning,"
Agriculture Information Bulletin No. 539, USDA. Revised 1994.


I haven't made these in 25-30 years and have a recipe from my sister
somewhere. My recollection is that I poked holes in the okra pods so
the brine would seep into the pods.
--
-Barb, <http://www.jamlady.eboard.com> Several notes since 8/18/05

Kate wrote:

> I need a good ( quick if possible )_ recipe for okra pickles. Hope some
> of you nice people on this site will help me. I am not a regular
> visitor. But when I get a chance to , I like to check out the great
> ideas here. Thank you in advance, kate

My favorite uses just a whisper of honey, both for aroma & taste. Thanks to
the thread here last year about slimy okra pickles for a very interesting
discussion. Do let your okra dry after trimming to close up the slime
ports. Do not trim into the interior of okra or cut off the caps. High
vinegar ratio cuts down on slime, too. Making 10# of same today.
Edrena

Edrena's Favorite Honey n' Hot Okra Pickles
8 pints
3 1/4 pounds tender okra
8 garlic cloves (optional?, not for us!)
8 dried whole chile de arbols (optional)
6 c. cider vinegar
1 1/4 c. water
2/3 c. honey
2 T pickle salt
4 t. pickle spices (1/2 teaspoon per pint jar)
Have trimmed dry okra at room temp. Combine vinegar, water, honey &
salt, bring to a simmer. Put pickle spices in jars. Fill jars with okra
tightly packed but leave 1 1/2 inch headspace. Pour over liquid to half
inch of top. Seal, etc. BWB 10 half-pints, 15 pints, 20 quarts, plus for
altitude. The okra will shrink a bit and soak up some of the liquid, which
is why I skimp a bit on the okra and overfill a whisker on the liquid.

If you are into canning, I have a recipe I will forward to you, if you send
me your e-mail address. It came from my wife's aunt, and she has used it
for a long time. It isn't hard and is supposed to allow you to either fry
it or make gumbo out if it when you open the quart jar. That is supposed to
get rid of a lot of the slime also.

Dwayne



"Kate" > wrote in message
...
>I need a good ( quick if possible )_ recipe for okra pickles. Hope some of
>you nice people on this site will help me. I am not a regular visitor. But
>when I get a chance to , I like to check out the great ideas here. Thank
>you in advance, kate

The Joneses wrote:

> Edrena's Favorite Honey n' Hot Okra Pickles
> (clipped fab recipe)

PS - "Joy of Pickling" recommends letting the jarred pickles set or age for
about 3 weeks before opening. Was good for me.
Edrena

Thank those of you who offered help. No I have never made anything at
all with okra, ( canned .. pickled, etc.) but want to try the pickles I
have heard are so good. I don't even know who told me about them. Has
been some time ago, though. I don't like dill im anything. If thats a
necessary ingredient , I want try them. There are recipes in my recipe
books. But hoped for a T&T one. hugs, kate










wayne wrote:
> If you are into canning, I have a recipe I will forward to you, if you send
> me your e-mail address. It came from my wife's aunt, and she has used it
> for a long time. It isn't hard and is supposed to allow you to either fry
> it or make gumbo out if it when you open the quart jar. That is supposed to
> get rid of a lot of the slime also.
>
> Dwayne
>
>
>
> "Kate" > wrote in message
> ...
>
>>I need a good ( quick if possible )_ recipe for okra pickles. Hope some of
>>you nice people on this site will help me. I am not a regular visitor. But
>>when I get a chance to , I like to check out the great ideas here. Thank
>>you in advance, kate
>
>
>

In article >, Kate
> wrote:

> Thank those of you who offered help. No I have never made anything at
> all with okra, ( canned .. pickled, etc.) but want to try the pickles I
> have heard are so good. I don't even know who told me about them. Has
> been some time ago, though. I don't like dill im anything. If thats a
> necessary ingredient , I want try them. There are recipes in my recipe
> books. But hoped for a T&T one. hugs, kate

Most of the recipes in books are tried and true by somebody, Kate. :-0)
You don't have to have dill with them, but dill is pretty darned common
component to pickles vegetables. You could just pour vinegar over them,
too, but there wouldn't be much flavor. :-) If you're going to cut
the vinegar with water, you should have at least a 1:2 ratio of vinegar
to water -- at least 50% vinegar (I hope I wrote that ratio right) --
that's the current rec for pickling brines from TPTB.

You could also put sugar in that vinegar brine. I tasted a pickle years
ago that was a dill, I think, and a little bit sweet. It was very nice.
Mixed pickling spices used to be available in the supermarket -- I know
my food co-op carries them in bulk. If you like garlic, you could put
a bunch of cloves in the jar, too. Lots of options for flavoring,
what you require is a safe brine.

Good luck with whatever you wind up with, Kate.
--
-Barb, <http://www.jamlady.eboard.com> Several notes since 8/18/05

Melba's Jammin' wrote:

> In article >, Kate
> > wrote:
>
>
>>Thank those of you who offered help. No I have never made anything at
>>all with okra, ( canned .. pickled, etc.) but want to try the pickles I
>>have heard are so good. I don't even know who told me about them. Has
>>been some time ago, though. I don't like dill im anything. If thats a
>>necessary ingredient , I want try them. There are recipes in my recipe
>>books. But hoped for a T&T one. hugs, kate
>
>
> Most of the recipes in books are tried and true by somebody, Kate. :-0)
> You don't have to have dill with them, but dill is pretty darned common
> component to pickles vegetables. You could just pour vinegar over them,
> too, but there wouldn't be much flavor. :-) If you're going to cut
> the vinegar with water, you should have at least a 1:2 ratio of vinegar
> to water -- at least 50% vinegar (I hope I wrote that ratio right) --
> that's the current rec for pickling brines from TPTB.
>
> You could also put sugar in that vinegar brine. I tasted a pickle years
> ago that was a dill, I think, and a little bit sweet. It was very nice.
> Mixed pickling spices used to be available in the supermarket -- I know
> my food co-op carries them in bulk. If you like garlic, you could put
> a bunch of cloves in the jar, too. Lots of options for flavoring,
> what you require is a safe brine.
>
> Good luck with whatever you wind up with, Kate.
Thank you kindly. I will keep all your good suggestions in mind. I would
like a sweet vinegar also, I think. Just wanting to do a little
experimenting. Will need to wait for a big batch of okra again , now.
Hugs, kate

Melba's Jammin' wrote:
> In article >, Kate
> > wrote:
>
>
>>Thank those of you who offered help. No I have never made anything at
>>all with okra, ( canned .. pickled, etc.) but want to try the pickles I
>>have heard are so good. I don't even know who told me about them. Has
>>been some time ago, though. I don't like dill im anything. If thats a
>>necessary ingredient , I want try them. There are recipes in my recipe
>>books. But hoped for a T&T one. hugs, kate
>
>
> Most of the recipes in books are tried and true by somebody, Kate. :-0)
> You don't have to have dill with them, but dill is pretty darned common
> component to pickles vegetables. You could just pour vinegar over them,
> too, but there wouldn't be much flavor. :-) If you're going to cut
> the vinegar with water, you should have at least a 1:2 ratio of vinegar
> to water -- at least 50% vinegar (I hope I wrote that ratio right) --
> that's the current rec for pickling brines from TPTB.

1:1 ratio equals 50% vinegar/50% water, 1:2 would be one part vinegar to
two parts water.

> You could also put sugar in that vinegar brine. I tasted a pickle years
> ago that was a dill, I think, and a little bit sweet. It was very nice.
> Mixed pickling spices used to be available in the supermarket -- I know
> my food co-op carries them in bulk. If you like garlic, you could put
> a bunch of cloves in the jar, too. Lots of options for flavoring,
> what you require is a safe brine.

All the markets down here carry mixed pickling spices, pretty cheap too.
What's a dill pickle without garlic? Nasty! At least to my German
descent wife. <VBG>
>
> Good luck with whatever you wind up with, Kate.

Same from SW Louisiana Kate. I've chucked a number of pickle small
batches when I was experimenting for flavor.

George

George Shirley wrote:

> Melba's Jammin' wrote:
>
>> In article >, Kate
>> > wrote:
>>
>>
>>> Thank those of you who offered help. No I have never made anything at
>>> all with okra, ( canned .. pickled, etc.) but want to try the
>>> pickles I have heard are so good. I don't even know who told me about
>>> them. Has been some time ago, though. I don't like dill im anything.
>>> If thats a necessary ingredient , I want try them. There are recipes
>>> in my recipe books. But hoped for a T&T one. hugs, kate
>>
>>
>>
>> Most of the recipes in books are tried and true by somebody, Kate. :-0)
>> You don't have to have dill with them, but dill is pretty darned
>> common component to pickles vegetables. You could just pour vinegar
>> over them, too, but there wouldn't be much flavor. :-) If you're
>> going to cut the vinegar with water, you should have at least a 1:2
>> ratio of vinegar to water -- at least 50% vinegar (I hope I wrote that
>> ratio right) -- that's the current rec for pickling brines from TPTB.
>
>
> 1:1 ratio equals 50% vinegar/50% water, 1:2 would be one part vinegar to
> two parts water.
>
>> You could also put sugar in that vinegar brine. I tasted a pickle
>> years ago that was a dill, I think, and a little bit sweet. It was
>> very nice. Mixed pickling spices used to be available in the
>> supermarket -- I know my food co-op carries them in bulk. If you
>> like garlic, you could put a bunch of cloves in the jar, too. Lots
>> of options for flavoring, what you require is a safe brine.
>
>
> All the markets down here carry mixed pickling spices, pretty cheap too.
> What's a dill pickle without garlic? Nasty! At least to my German
> descent wife. <VBG>
>
>>
>> Good luck with whatever you wind up with, Kate.
>
>
> Same from SW Louisiana Kate. I've chucked a number of pickle small
> batches when I was experimenting for flavor.
>
> George


> Good thing we are all a bit different. Would be a dull world ,
were we all copycat, huh? Thank you . I will probably weaken the vinegar .
Not crazy about very sour pickles . Thank you very much for helping me
.. Hugs, kate

In article >, George Shirley
> wrote:

> Melba's Jammin' wrote:
> > In article >, Kate
> > > wrote:
(snip)

> > If you're going to cut the vinegar with water, you should have at
> > least a 1:2 ratio of vinegar to water -- at least 50% vinegar (I
> > hope I wrote that ratio right) -- that's the current rec for
> > pickling brines from TPTB.

>
> 1:1 ratio equals 50% vinegar/50% water, 1:2 would be one part vinegar to
> two parts water.
> George

ACK!! Of course! It's obvious (now). Thanks, Jorge!!
--
-Barb, <http://www.jamlady.eboard.com> Several notes since 8/18/05,
including the Blue Ribbon Brownie Recipe and a sad note added
this evening, 8/27/05.

Melba's Jammin' wrote:

> In article >, George Shirley
> > wrote:
>
>
>>Melba's Jammin' wrote:
>>
>>>In article >, Kate
> wrote:
>
> (snip)
>
>
>>>If you're going to cut the vinegar with water, you should have at
>>>least a 1:2 ratio of vinegar to water -- at least 50% vinegar (I
>>>hope I wrote that ratio right) -- that's the current rec for
>>>pickling brines from TPTB.
>
>
>>1:1 ratio equals 50% vinegar/50% water, 1:2 would be one part vinegar to
>>two parts water.
>>George
>
>
> ACK!! Of course! It's obvious (now). Thanks, Jorge!!

I thought you knew but your trip to Cloud Nine was fuzzing up your mind.
All those fair winning's doncha know. B-)

George