Glad your jam turned out well! November 27, at 3: We ate our first last night and they are great! Hope you like them! But just as tart pickles, they are perfect as is! Much longer than this then the ribs become more and more fibrous and soon reach the point of being inedible. No canning experience necessary. This recipe is for sweet and tangy okra pickles!
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Easy Refrigerator Pickled Okra Two Ways Pinch me, I'm eating!
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I am craving a few more of the sweet-tangy ones myself. So basically, a giant one.
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I just made my first batch. I love the pictures you have up for this recipe. Feel free to mix it up with your own blend of vinegars and spices!
Reply Dana October 30, at 9:
|Glad your jam turned out well! We eat it on cheese crackers.
Instead, just dip your wooden spoon in the mixture, blow if off, and taste it. Click to email this to a friend Opens in new window Click to print Opens in new window. Whereabouts do you live?
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Glad your jam turned out well!
Rinse off okra pods and pack tightly into a clean spaghetti sauce jar or other jar. I also make a microwave-version if bread and butter pieces you might like! Combine remaining ingredients in a small saucepan and bring to a boil. Sprinkle with kosher salt and set aside in a colander. But just as tart pickles, they are perfect as is! Reply Mary-Margaret Swofford May 22, at
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|Just walking through the garden and picking off okra pods near the top of plants that are about the size of your thumb makes for great nibbling raw.
If canning was that difficult, our great grandmothers would have killed everyone! The sweet and tangy kind is definitely for me, thanks for the idea. Reply Caroline Lindsey October 31, at 6: I love what you said about our great-grandmothers — so true! Jump to Recipe Print Recipe.
Easy to make. Jul 31, Like zucchini, apples, bananas, and other fruits and vegetables added to baked goods, okra lends texture while the juice adds healthy, binding.
Lamb Tajine with Apples and Baby Okra. Getting reviews Total: 1 hr 40 min. Prep: 30 min; Cook: 1 hr 10 min. Yield: 4 servings. Save Recipe.
Copyright - Pinch Me, I'm Eating. While it sits, you heat up some vinegar and spices.
I made the spicy ones. Reply Caroline Lindsey September 24, at The best canning book I found was the Ball guide to canning. Reply Keith How's it Lookin?
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|Reply Caroline Lindsey September 8, at 8: Adjust the amount to your desired level of spiciness.
Heading to the farmers market in about 45 minutes. Notify me of follow-up comments by email. I made not only canned veggies, but jellies, jams, preserves we have acres of wild blackberries!
Glad your jam turned out well!