Okra is also a key ingredient in our southern style soups: Vegetable Beef Soup and C hicken Vegetable Soup both depend on okra to give the broth extra “body”.Īnd, if you loved old school southern fried okra you’ll want to check out this healthier version. But do you know where it came from originally? You’ll find the answer to that and more in Southern Food: Then & Now. In the United States okra is known as a southern vegetable. A box with just the lids can be ordered here. I’ve been told it’s okay to reuse the lids too, but I prefer to use a new one each time. Keep in mind that with the refrigerator method it’s okay to use rings that have been used previously. If you have the jars but just need rings and lids you can order here.Pint jars (these include rings and lids).This Southern Appetizer Board wouldn’t be the same without pickled okra. Sometimes referred to as okra pickles you can use them anytime you would use a pickled cucumber – alongside a sandwich, as a snack on their own, with a hot dog or chopped up on a salad.īut, hands down our two favorite ways to use pickled okra?įirst of all, they are perfect on a cheese board, appetizer tray or charcuterie board. You don’t need to preserve a year’s worth, right? How can I use pickled okra? But, as I mentioned earlier – if you don’t have large amounts of whatever you’re pickling, then it shouldn’t matter. The only downside to it that I know of is that anything you pickle this way isn’t going to last as long. The refrigerator method is much simpler and it’s quick (we also use this method for our Pickled Green Beans and Homemade Pineapple Preserves). I think the main reason is because I don’t typically have huge amounts of anything to preserve. Are you familiar with it? I have never jumped on board with the waterbath canning method.
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