Guest guest Posted February 7, 2007 Report Share Posted February 7, 2007 --- Kathy Olson <Kathy wrote: > I haven't been following the thread so I don't know > if anyone mentioned pickled okra. They serve that with sandwiches etc. in Louisiana just as they do pickles here. It is yummy. Kathy > > Kathy Olson Here's one of the Pickled Okra recipes Dill Pickled Okra 2 pounds young okra celery leaves 4 cloves 4 sprigs dill 2 cups water 2 cups white vinegar 4 tsp salt 1. Scrub okra and pack whole pods into clean, hot jars. In each jar insert a few celery leaves, 1 garlic clove, peeled, and 1 sprig of dill. 2. Bring water, vinegar, and salt to a boil. Pour the boiling liquid over the okra. 3. Seal and process 10 minutes in simmering hot water. 4. Let okra stand for about 1 month before using. Makes 4 pints. Note: Recipe from the University of California Cooperative Extension in Los Angeles County. There are more pickled okra recipes. If interested in more Pickled okra and other spicy and fry etc OKRA RECIPES, please visit: http://dpcpress.com/okra.html Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 12, 2007 Report Share Posted February 12, 2007 rawfood , " Dr. S.S. Dhillon " <drdln wrote: > > --- Kathy Olson <Kathy@> wrote: > > > I haven't been following the thread so I don't know > > if anyone mentioned pickled okra. They serve that with sandwiches > etc. in Louisiana just as they do pickles here. It is yummy. Kathy > > > > Kathy Olson > > Here's one of the Pickled Okra recipes > > Dill Pickled Okra > > 2 pounds young okra > celery leaves > 4 cloves > 4 sprigs dill > 2 cups water > 2 cups white vinegar > 4 tsp salt > > 1. Scrub okra and pack whole pods into clean, hot jars. In each jar > insert a few celery leaves, 1 garlic clove, peeled, and 1 sprig of > dill. > > 2. Bring water, vinegar, and salt to a boil. Pour the boiling liquid > over the okra. > > 3. Seal and process 10 minutes in simmering hot water. > > 4. Let okra stand for about 1 month before using. > > Makes 4 pints. > > Note: Recipe from the University of California Cooperative Extension > in Los Angeles County. > > > There are more pickled okra recipes. If interested in more Pickled > okra and other spicy and fry etc OKRA RECIPES, please visit: > http://dpcpress.com/okra.html > Thank you so much for this information. However, I think that this results in " cooked okra " - don't you think? I am wondering if it would be possible to do the same receipe without the boiling hot water in sealed jar, so that the okar pickles without being cooked? We do that with other pickles such as cabbage. Maybe worth a try.. I love okra, and am aware of its nutritive value, and am grateful to you for this idea of how to eat it raw. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 12, 2007 Report Share Posted February 12, 2007 There are plenty of cooked vegetarian sites which would enjoy this recipe. However, this is a RAW FOOD eating discussion group. Cheers, Ariannah Dr. S.S. Dhillon wrote: > Dill Pickled Okra > > 2 pounds young okra > celery leaves > 4 cloves > 4 sprigs dill > 2 cups water > 2 cups white vinegar > 4 tsp salt > > 1. Scrub okra and pack whole pods into clean, hot jars. In each jar > insert a few celery leaves, 1 garlic clove, peeled, and 1 sprig of > dill. > > 2. Bring water, vinegar, and salt to a boil. Pour the boiling liquid > over the okra. > > 3. Seal and process 10 minutes in simmering hot water. > > 4. Let okra stand for about 1 month before using. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 14, 2007 Report Share Posted February 14, 2007 I think that this will work without boiling the water. Charlane rawfood , " Dr. S.S. Dhillon " <drdln wrote: > > --- Kathy Olson <Kathy@> wrote: > > > I haven't been following the thread so I don't know > > if anyone mentioned pickled okra. They serve that with sandwiches > etc. in Louisiana just as they do pickles here. It is yummy. Kathy > > > > Kathy Olson > > Here's one of the Pickled Okra recipes > > Dill Pickled Okra > > 2 pounds young okra > celery leaves > 4 cloves > 4 sprigs dill > 2 cups water > 2 cups white vinegar > 4 tsp salt > > 1. Scrub okra and pack whole pods into clean, hot jars. In each jar > insert a few celery leaves, 1 garlic clove, peeled, and 1 sprig of > dill. > > 2. Bring water, vinegar, and salt to a boil. Pour the boiling liquid > over the okra. > > 3. Seal and process 10 minutes in simmering hot water. > > 4. Let okra stand for about 1 month before using. > > Makes 4 pints. > > Note: Recipe from the University of California Cooperative Extension > in Los Angeles County. > > > There are more pickled okra recipes. If interested in more Pickled > okra and other spicy and fry etc OKRA RECIPES, please visit: > http://dpcpress.com/okra.html > Quote Link to comment Share on other sites More sharing options...
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