After assessing the vegetables that I hauled out of the garden today, I decided that I better preserve a bit. There was no way we would eat through all these veggies before they started going bad. Of all the veggies I brought home, okra seemed to be the most time sensitive food. Since we have been eating okra 2-3 times a week over the last month, I could not bring myself to be creative enough to centered yet another meal around okra. I decided it was a great time to pickle a batch. I have never actually pickled okra, or even eaten pickled okra, but even people who don’t like okra swear that pickled okra is delicious, so I decided to give it a go. This was definitely one of those “wing-it” recipes, which could fail miserably, but it sure did look pretty.
Here is what I did. In a jar i placed sliced okra, one sliced banana pepper, 2 cloves of garlic, a couple shakes of both dill and red pepper flakes. I covered the ingredients in the jar with a boiling concoction of 4 parts vinegar to 1 part water with a good 2 tablespoons of salt. I placed the lid on the jar and am currently waiting for it to seal.
I’ll let you know how it turns out in a couple months when we pop the jar open for the first tasting!
If you have ever planted okra in your garden, you know that just one plant is quite prolific. I did something a bit crazy this year and planted 10 okra plants, which means I have a huge bowl of ready to eat okra just about every day.
My husband hates the snotty slime of most okra recipes, so I went on a mission to find the least snotty okra recipe. The first tip is to pick your okra when they are little. Two to three inches max. Much bigger and they get tough and extra stringy. Tip two is to soak the okra in the juice from one lime for about 15 minutes before moving forward with your preparation. I came across this tip in the comments section at cooks.com, and it totally works!
Garlic (powder or fresh)
Salt & Pepper
Preheat your oven to 425 degrees
Let your okra sit in the juice of a fresh squeezed lime for 15 minutes. You can do this with the okra chopped or the whole pods.
Slice your okra, so you have little okra rings, and place on a baking sheet.
Chop approximately half of a medium size onion and place on the baking sheet with the okra.
Drizzle the okra and onion with equal parts olive oil and balsamic vinegar.
Season with salt, pepper, and garlic (fresh chopped or powder).
Bake for approximately 15 minutes or until the okra and onions start turning brown.
After my first gathering of green beans this season my husband and I ate green beans for four different dinners in the first week. To save my husband from another week full of green beans, I opted to go ahead and start the preserving season by freezing a batch of green beans.
Freezing green beans is a really quick and easy process. After you wash and snap your green beans, you will place them in boiling water for approximately 5 minutes. They will not be cooked all the way through, they will still be pretty crunchy.
After the 5 minutes of boiling, immediately place the green beans in a bowl of ice cold water. Leave them to sit for 5 minutes.
Drain your green beans.
Place the green beans in zip lock freezer bags, and place in the freezer.