GRANDMA OMA'S PICKLED OKRA RECIPE | ALLRECIPES
Grandma Oma always made these, and I still do. They are a welcome change on a relish tray.
Provided by Lorelei Rusco
Categories Pickles
Total Time 1 hours 0 minutes
Prep Time 1 hours 0 minutes
Yield 3 (1 pint) jars
Number Of Ingredients 6
Steps:
- Divide the fresh okra evenly between 3 sterile (1 pint) jars. Place one dried chile, and one teaspoon of dill into each jar.
- In a small saucepan, combine the water, vinegar and salt. Bring to a rolling boil. Pour over the ingredients in the jars, and seal in a hot water bath for 10 minutes. Refrigerate jars after opening.
Nutrition Facts : Calories 9.5 calories, CarbohydrateContent 2.1 g, FiberContent 0.9 g, ProteinContent 0.6 g, SodiumContent 584.6 mg, SugarContent 0.3 g
BLOODY BULL RECIPE | VALERIE BERTINELLI | FOOD NETWORK
Provided by Valerie Bertinelli
Categories beverage
Total Time 6 hours 30 minutes
Cook Time 30 minutes
Yield 8 servings
Number Of Ingredients 22
Steps:
- To a pitcher filled a quarter full with ice, add the tomato juice, beef broth, vodka, lemon juice, horseradish, hot sauce, Worcestershire sauce, celery seed and pepper. Stir to combine. Serve over ice, garnished with celery stalks and Spicy Pickled Okra and Green Beans.
- Bring a medium pot of well-salted water to a boil. Have an ice bath ready.
- Boil the green beans until just crisp-tender, about 3 minutes. Add the okra and cook for 30 seconds. Drain in a colander and immediately transfer to the ice bath to cool. Drain the vegetables and pack them into the Mason jar along with the dill and garlic.
- Heat a medium saucepan over medium heat and add the coriander seeds; toast until fragrant and a shade darker, about 2 minutes. Add the vinegar, sugar, red pepper flakes, cayenne, smoked paprika, 1 1/2 teaspoons salt and 1 cup water. Bring to a simmer, stirring until the sugar dissolves. Pour the brine over the vegetables. Add a little water to the jar to cover the vegetables if necessary. Cool to room temperature, then cover the jar and refrigerate for at least 6 hours and up to 3 weeks.
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