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| tiki |
 Posted: Thu Aug 14, 2008 6:56 pm |
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Joined: 14 Oct 2005
Posts: 5554
Location: Heart of Dixie
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Only one way to eat them! I hate the other snot thoughts.
Early Saturday Morning, we hope to can at least 12 pints of the stuff.
Maybe more.. Can always bounce out and buy more lids..
3 to 5 weeks, you have the best thing there is to mix a spicy Bloody Mary!
Just like chips.. you can not eat just one.. Who here knows the power of a Pickled Okra? Can I get an Amen? I put habaneros in the mix! Can I get an Amen? Crisp and spicy..  |
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| jerboy |
| Posted: Thu Aug 14, 2008 7:23 pm |
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Joined: 02 Jun 2006
Posts: 334
Location: the piedmont
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AMEN!!!!! they're like fucking crack.
try them in a bloody mary, you'll never have another without the okra.
(oh wait, you said that already, see they're like crack) |
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| tiki |
| Posted: Thu Aug 14, 2008 7:36 pm |
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Joined: 14 Oct 2005
Posts: 5554
Location: Heart of Dixie
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jerboy wrote: AMEN!!!!! they're like fucking crack.
Bro! You know the power of the pickle.
Might be that dill seed and picklin salt.. who cares..
We have been eating pints for weeks (kinda sucked when we took our vacation - those would have rocked with IN-N-OUT) and crash burn..
We ran out.. ooops, last chance to can them.. Salt, dill seeds, pepper, all the good stuff waiting! |
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| vapester |
| Posted: Thu Aug 14, 2008 8:48 pm |
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ORDER OF THE SKULL
Joined: 09 Sep 2006
Posts: 599
Location: San Pedro, CA
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| AMEN!! ..hell yeah, when i lived in New Orleans we used to get the giant 5 gallon jar of them...........and it wouldn't last a week. Wonder if it would be worth growing them..........how's the pickling procedure ??? |
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| tiki |
| Posted: Thu Aug 14, 2008 10:50 pm |
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Joined: 14 Oct 2005
Posts: 5554
Location: Heart of Dixie
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pickin them sucks.. such is life..
We pick em and squish the stink bugs!
PM me vapester.. Bounce on down here..
BBQ city.. |
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| jacbli76 |
| Posted: Thu Aug 14, 2008 11:38 pm |
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Joined: 01 Aug 2006
Posts: 37323
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they make 5 gallon jars?!
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| bones4life |
| Posted: Sat Aug 16, 2008 12:33 am |
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Joined: 25 Jun 2008
Posts: 434
Location: Lehigh Valley PA
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| another good way to cook okra... slice thin bout half inch.. bread with corn meal, fry in pan with butter... mmmm mmm good |
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| tiki |
| Posted: Sat Aug 16, 2008 6:30 pm |
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Joined: 14 Oct 2005
Posts: 5554
Location: Heart of Dixie
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Hey John..
Sorry for the delay.. I will pm you in the morning. It is a bit simple. Bottom line is making sure everything (mason jar, lid, stuff put into jar) has been sterilized. A bit of mold can kill you - a good old slow painful rectal itch.
Well, I got 11 pints in the water bath today.. 3 to 5 weeks to go.. For major yum! 7 or 8 "quarts" / massive garlic/pepper to go.. |
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| vapester |
| Posted: Sun Aug 17, 2008 8:03 am |
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ORDER OF THE SKULL
Joined: 09 Sep 2006
Posts: 599
Location: San Pedro, CA
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| ....ohhhhhhh, well...............why don't ya just sell me a jar of yours and save the anal itching for someone else ??? I haven't even had one in awhile now, I better go buy a jar, not sure I want to get a full blown okra operation going just for the occasional gumbo or bloody mary....... |
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| tiki |
| Posted: Sun Aug 17, 2008 5:28 pm |
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Joined: 14 Oct 2005
Posts: 5554
Location: Heart of Dixie
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I hear ya vapester..
Best time to start growing is in June. Okra loves the heat..
I would think that Whole Foods would sell jars of the stuff? I have no clue, we just bounced to South Bay.. And bounced back.. Got to see Moto.. Sorry, I should have let you know that we were bouncing.. Next time, I am back in Alabama.
Another tasty treat (for a bloody mary) are those Catalina spicy pickled beans! Alas, the only place I know that sells them are Busy Bee on Avalon.
Next year, grow 2 or 3 plants (you need at least 2 for the bees to do their thing). They do not take up much room.. The itch comes from putting your hands into the plant. Wear gloves! Good eats, and over time once you have it all down, you will produce jars that cost next to nothing. Some pickling salt, vinegar, and new mason jar lids ends up about 30 cents a jar.
My simple Okra Lab
Water bath canner on the right, picklin' stuff on the left (back), and lids in the sauce pan. My okra waiting..
Gumbo!...
We blanch a pound or so of Okra and freeze the stuff for later on. Just my 2 cents .. Miss Diane and I make some dang good seafood gumbo. Make you want to slap your momma! |
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