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Pickled Okra
#2173474
07/22/17 03:08 PM
07/22/17 03:08 PM
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Joined: Jul 2011
Posts: 39,377 Marshall County
FurFlyin
OP
Freak of Nature
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OP
Freak of Nature
Joined: Jul 2011
Posts: 39,377
Marshall County
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Thursday I made my first ever batch of lacto fermented pickled okra. My sauerkraut turned out so good, I had to try something different. Okra is a fast ferment as opposed to sauerkraut which takes a month or more. I tasted the okra just a little while ago and it's already getting really good. Another couple of days and it will be ready for the fridge to stop the ferment. The recipe I used: 1 1/2 T of natural salt to 32 ounces of water 2 Cloves of fresh garlic, one of them mashed with a knife blade 1 T or so of mustard seed (not measured, just poured some in each jar) 1 1/2 T or so of whole black peppercorns A couple of small sprigs of fresh dill 1 T of sauerkraut juice from my recent batch to act as a starter [img:center] [/img]
If my people, who are called by my name, will humble themselves and pray and seek my face and turn from their wicked ways, then will I hear from heaven and will forgive their sin and will heal their land. 2 Chronicles 7:14
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Re: Pickled Okra
[Re: FurFlyin]
#2173622
07/22/17 05:44 PM
07/22/17 05:44 PM
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Joined: Oct 2002
Posts: 18,070 Andalusia, Al. Covington Co.
DEADorALIVE
Old Mossy Horns
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Old Mossy Horns
Joined: Oct 2002
Posts: 18,070
Andalusia, Al. Covington Co.
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I'll have to try it...LOVE me some pickled okra!
Well behaved women never make history.~ Out back Quit laughing...I think I broke something.
Fifteen is my limit on Schnitzen-Gruben, Baby...
I have OCD and ADD, so everything has to be perfect, but only for a minute.
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Re: Pickled Okra
[Re: FurFlyin]
#2173829
07/23/17 04:52 AM
07/23/17 04:52 AM
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Joined: Apr 2016
Posts: 1,309 USA
Maggie123
Doe
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Doe
Joined: Apr 2016
Posts: 1,309
USA
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I usually pickle okra every year the old fashion way...never use a recipe per say but add dill, garlic, mustard seed, celery seed, salt and black peppercorns with vinegar/water mixture for the brine. When I want hot, I add hot pepper to the mix which is usually.
Been a bit under the weather, so I have not done any yet this year. Yours looks great!
Last edited by Maggie123; 07/23/17 04:52 AM.
Be kind to one another and tell the ones you love that you love them often. We never know what tomorrow will bring.
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Re: Pickled Okra
[Re: FurFlyin]
#2173847
07/23/17 05:07 AM
07/23/17 05:07 AM
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Joined: Apr 2016
Posts: 1,309 USA
Maggie123
Doe
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Doe
Joined: Apr 2016
Posts: 1,309
USA
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All you had to do was ask..
Last edited by Maggie123; 07/23/17 05:08 AM.
Be kind to one another and tell the ones you love that you love them often. We never know what tomorrow will bring.
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Re: Pickled Okra
[Re: 300gr]
#2173851
07/23/17 05:07 AM
07/23/17 05:07 AM
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Joined: Apr 2016
Posts: 1,309 USA
Maggie123
Doe
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Doe
Joined: Apr 2016
Posts: 1,309
USA
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Just need a pickled squash recipe to go with the others Pickled Squash Ingredients: 1/4 cup salt 2 1/2 pounds young yellow squash and zucchini, sliced into rounds 1 green bell pepper, seeded and sliced into strips 2 small onions, thinly sliced 2 1/4 cups white sugar 2 cups distilled white vinegar 2 teaspoons mustard seed 1 teaspoon ground turmeric 1 teaspoon celery seed Prep Time: 4 hours Directions: In a large non-aluminum pot, combine the squash, bell pepper, and onions. Cover with salt, and let stand for 2 hours to release the liquids. Stir occasionally. Just before the 2 hours are up, combine the sugar, vinegar, mustard seed, turmeric and celery seed in a saucepan. Bring to a boil. Drain the salty liquid from the vegetables. Pour the spice brine over the vegetables, and let stand for 2 more hours. Ladle into 1 pint sterile jars, filling with the liquid to within 1/4 inch of the top. Wipe rims with a clean towel, and run a thin spatula around the inside of the jar to remove air bubbles. Seal with lids and rings. Process for 10 minutes in a simmering water bath to seal completely.
Be kind to one another and tell the ones you love that you love them often. We never know what tomorrow will bring.
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Re: Pickled Okra
[Re: FurFlyin]
#2173967
07/23/17 08:23 AM
07/23/17 08:23 AM
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Joined: Apr 2000
Posts: 3,094 Birmingham, AL
Wade
10 point
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10 point
Joined: Apr 2000
Posts: 3,094
Birmingham, AL
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Okra looks good. I want to eat lunch the next time I come up there. I will bring the vienna's if you bring the sauerkraut and pickled okra.
Don't give up, don't ever give up!
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Re: Pickled Okra
[Re: Maggie123]
#2174027
07/23/17 09:15 AM
07/23/17 09:15 AM
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Joined: Aug 2006
Posts: 9,754 The Boonies a.k.a. Pickens cou...
300gr
8 point
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8 point
Joined: Aug 2006
Posts: 9,754
The Boonies a.k.a. Pickens cou...
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Just need a pickled squash recipe to go with the others Pickled Squash Ingredients: 1/4 cup salt 2 1/2 pounds young yellow squash and zucchini, sliced into rounds 1 green bell pepper, seeded and sliced into strips 2 small onions, thinly sliced 2 1/4 cups white sugar 2 cups distilled white vinegar 2 teaspoons mustard seed 1 teaspoon ground turmeric 1 teaspoon celery seed Prep Time: 4 hours Directions: In a large non-aluminum pot, combine the squash, bell pepper, and onions. Cover with salt, and let stand for 2 hours to release the liquids. Stir occasionally. Just before the 2 hours are up, combine the sugar, vinegar, mustard seed, turmeric and celery seed in a saucepan. Bring to a boil. Drain the salty liquid from the vegetables. Pour the spice brine over the vegetables, and let stand for 2 more hours. Ladle into 1 pint sterile jars, filling with the liquid to within 1/4 inch of the top. Wipe rims with a clean towel, and run a thin spatula around the inside of the jar to remove air bubbles. Seal with lids and rings. Process for 10 minutes in a simmering water bath to seal completely. Thank you ma'am
Two roads diverged in the woods and I took the one with deep ruts,hills and mud.It may be bumpy but WHAT A RIDE!
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Re: Pickled Okra
[Re: Wade]
#2174613
07/24/17 03:12 AM
07/24/17 03:12 AM
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Joined: Jul 2011
Posts: 39,377 Marshall County
FurFlyin
OP
Freak of Nature
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OP
Freak of Nature
Joined: Jul 2011
Posts: 39,377
Marshall County
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Okra looks good. I want to eat lunch the next time I come up there. I will bring the vienna's if you bring the sauerkraut and pickled okra. Sounds like a deal to me.
If my people, who are called by my name, will humble themselves and pray and seek my face and turn from their wicked ways, then will I hear from heaven and will forgive their sin and will heal their land. 2 Chronicles 7:14
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Re: Pickled Okra
[Re: FurFlyin]
#2174615
07/24/17 03:16 AM
07/24/17 03:16 AM
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Joined: Jul 2011
Posts: 39,377 Marshall County
FurFlyin
OP
Freak of Nature
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OP
Freak of Nature
Joined: Jul 2011
Posts: 39,377
Marshall County
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Maggie hate to hear you've been sick. I was wondering where you were.
Thanks for all the replies.
This lacto fermenting is weird. Like I said the okra is a fast ferment so you're supposed to taste it daily starting at 3 days and refrigerate when it's like you want it. I tasted it Saturday and it was good and I felt it needed one more day. Yesterday I tasted it and it wasn't nearly as tangy as it was Saturday. So I don't know if I've waited too long, or not long enough.
I know that 2 cloves of garlic is too much.
If my people, who are called by my name, will humble themselves and pray and seek my face and turn from their wicked ways, then will I hear from heaven and will forgive their sin and will heal their land. 2 Chronicles 7:14
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Re: Pickled Okra
[Re: FurFlyin]
#2175642
07/25/17 04:52 AM
07/25/17 04:52 AM
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Joined: Apr 2016
Posts: 1,309 USA
Maggie123
Doe
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Doe
Joined: Apr 2016
Posts: 1,309
USA
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Thanks hon. Getting better every day. Hope your okra works out for you after your efforts!! Keep us posted.
Be kind to one another and tell the ones you love that you love them often. We never know what tomorrow will bring.
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