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Has anyone quick pickled okra? I joined a CSA this spring and I see a lot
- Thread starter curious1
- Start date
I will share this recipe for Refrigerator Bread and Butter Pickles from FC. Easy and good.
http://www.finecooking.com/recipes/bread-and-butter-pickles.aspx
http://www.finecooking.com/recipes/bread-and-butter-pickles.aspx
Here is a recipe from Alton that is pretty similar to what
I have done. IMO, with the amount of vinegar and the hot liquid, processing isn't necessary.
http://www.foodnetwork.com/recipes/alton-brown/pickled-okra-recipe.html
I have done. IMO, with the amount of vinegar and the hot liquid, processing isn't necessary.
http://www.foodnetwork.com/recipes/alton-brown/pickled-okra-recipe.html
Thanks Charley! I appreciate your reply. Can most pickle recipes be safely refrigerated instead of
processed if they're used within a month or so? I can't keep dill alive during the summer here so I gave up on the pickling it today. Instead, I think I'll roast it for dinner tonight. However, I'm getting more in the CSA box tomorrow.
processed if they're used within a month or so? I can't keep dill alive during the summer here so I gave up on the pickling it today. Instead, I think I'll roast it for dinner tonight. However, I'm getting more in the CSA box tomorrow.
love love pickled okra. nice recipe, easy too. clickable link
http://www.foodnetwork.com/recipes/alton-brown/pickled-okra-recipe.html
http://www.foodnetwork.com/recipes/alton-brown/pickled-okra-recipe.html
Not okra, but a couple of quick fridge pickle recipes...
I've used the Maple Pickled Jalapeno recipe quite a bit and I vary the veggies I use.
MAPLE PICKLED JALAPENOS
MAKES ABOUT 3 CUPS
You'll need an old-fashioned vegetable peeler with an unobstructed swiveling blade to make these pickled chilies. This recipe is adapted from one of the best cooks I know, Kay Rentschler, who, with her husband, Glenn Roberts, runs Anson Mills (ansonmills.com), growers and millers of organic heirloom corn, rice, and other grains in South Carolina.
1 quart water
1 tablespoon plus 1 teaspoon salt
1 pound large, firm, glossy jalapeno or Fresno chilies, or a combination
1 1/4 cups cider vinegar
3/4 cup maple syrup, preferably grade B
3 bay leaves
2 teaspoons coriander seeds
1 teaspoon mustard seeds
3 medium garlic cloves, peeled and sliced crosswise very thinly
1/2 lemon, cut lengthwise into quarters, seeds removed, and each quarter cut crosswise into thin slices
In a medium bowl, mix the water and 1 tablespoon salt, stirring to dissolve salt. Using a sharp paring knife, trim ends off the jalapenos. Use the blade of a vegetable peeler to extract the core, seeds, and membrane from the chilies. Slice the seeded chilies into 1/4-inch rounds, dropping them into the salted water as you go.
In a medium saucepan, combine vinegar, syrup, 1 teaspoon salt, bay leaves, and coriander and mustard seeds and bring to a boil over medium-high heat, stirring occasionally. Reduce heat to medium and simmer to blend flavors and reduce the mixture slightly, about 10 minutes.
Meanwhile, drain the sliced jalapenos and transfer them to a medium, nonreactive bowl. Add garlic and lemon, pour the hot vinegar mixture over the chilies, and mix. Push chilies down into the liquid so they are fully submerged, let cool to room temperature, cover and refrigerate at least 48 hours. Jalapenos will keep, covered and refrigerated, for about 4 weeks.
http://www.boston.com/news/globe/magazine/articles/2007/07/29/fast_track_pickles/?page=full
http://www.boston.com/news/globe/magazine/articles/2007/07/29/fast_track_pickles/?page=full
I've used the Maple Pickled Jalapeno recipe quite a bit and I vary the veggies I use.
MAPLE PICKLED JALAPENOS
MAKES ABOUT 3 CUPS
You'll need an old-fashioned vegetable peeler with an unobstructed swiveling blade to make these pickled chilies. This recipe is adapted from one of the best cooks I know, Kay Rentschler, who, with her husband, Glenn Roberts, runs Anson Mills (ansonmills.com), growers and millers of organic heirloom corn, rice, and other grains in South Carolina.
1 quart water
1 tablespoon plus 1 teaspoon salt
1 pound large, firm, glossy jalapeno or Fresno chilies, or a combination
1 1/4 cups cider vinegar
3/4 cup maple syrup, preferably grade B
3 bay leaves
2 teaspoons coriander seeds
1 teaspoon mustard seeds
3 medium garlic cloves, peeled and sliced crosswise very thinly
1/2 lemon, cut lengthwise into quarters, seeds removed, and each quarter cut crosswise into thin slices
In a medium bowl, mix the water and 1 tablespoon salt, stirring to dissolve salt. Using a sharp paring knife, trim ends off the jalapenos. Use the blade of a vegetable peeler to extract the core, seeds, and membrane from the chilies. Slice the seeded chilies into 1/4-inch rounds, dropping them into the salted water as you go.
In a medium saucepan, combine vinegar, syrup, 1 teaspoon salt, bay leaves, and coriander and mustard seeds and bring to a boil over medium-high heat, stirring occasionally. Reduce heat to medium and simmer to blend flavors and reduce the mixture slightly, about 10 minutes.
Meanwhile, drain the sliced jalapenos and transfer them to a medium, nonreactive bowl. Add garlic and lemon, pour the hot vinegar mixture over the chilies, and mix. Push chilies down into the liquid so they are fully submerged, let cool to room temperature, cover and refrigerate at least 48 hours. Jalapenos will keep, covered and refrigerated, for about 4 weeks.
http://www.boston.com/news/globe/magazine/articles/2007/07/29/fast_track_pickles/?page=full
http://www.boston.com/news/globe/magazine/articles/2007/07/29/fast_track_pickles/?page=full