If necessary, you can refresh tired pods by trimming off their stem-end and submerging them in a large bowl of cool water for a couple of hours.Īs avowed okra fans, we recommend that you dive in at once, and become acquainted with the pleasures of silky, slithery, slippery okra when you bring them home from the market. Wash it just before cooking, not ahead of time. Like purple green beans, they lose their color and turn dark green after cooking, but they lend a gorgeous pink hue to the vinegar of pickled okra, and their insides are said to be slightly less mucilaginous. Okra does not keep well long term, so plan to use fresh okra within three days of purchase. Purple Okra: Keep an eye out at your local farmer’s market for purple okra. If you are not planning on cooking your okra at once, the best way to keep it fresh is to store it in a sealed container in the refrigerator, where it will keep well for several days. If you do use larger pods, trim of the tip and the tougher, stem-end. Avoid pods where the seeds are prominent enough to show under the skin. If your okra is going to be sliced to thicken a stew or gumbo, more mature pods will work as they are more mucilaginous. The okra's body should yield slightly-too hard means the seeds are very mature. A bendy tip means the okra has been sitting around for too long. If it is very firm, the okra is very fresh. Choose okra that is pinkie-sized and slim, with no bulging middle, which would indicate a too-mature pod. Smaller, very slender okra is best if you are going to cook the vegetable whole. It is usually green, but pink and purple cultivars have also been developed (they are very pretty, but taste the same). Okra for cooking is harvested when young and tender. If the okra pods are left on the statuesque plant instead of being harvested, they will thicken and eventually split open to release their seeds. After the petals drop, the pods appear and the tiniest can be gathered after just a few days. Like other hibiscus family members, the okra plant blooms in late summer through early fall. Native to Africa, okra is the immature seed pod of a member of the hibiscus family, Abelmoschus esculenta (the species name means edible, in Latin). If you love okra as much as we do, click HERE to enjoy our Buttermilk Southern Fried Okra recipe.Related: How to Prepare Okra, an Underrated Summer Vegetable You Really Should Try When Is Okra in Season? My kids think they taste best after they’ve pickled for a month or so. You can dice your okra or include them whole minus the hard stems. If you use dried peas, you’ll need a longer cooking time, even after soaking them. Black-eyed peas can be used in place of purple hull peas. Give them a week of pickling before eating. I’ve only ever seen frozen or fresh purple hull peas so not sure dried is an option. Allow the jars to reach room temperature before placing in the fridge. Put a pinch or two of red pepper flakes in each jar.ĩ. Next, pour the liquid over over the okra in the jars.ħ. Then, immediately turn off the heat and let cool for about 10 minutes.Ħ. Add vinegar, sugar, garlic, salt and water to pot and bring to a boil. Pack as much okra as you can into jars lengthwise. Then, let air dry on clean towels.Ĥ. Wash okra. Place the lids in boiling water for 3-4 minutes. Buy from Kings, a leading seed supplier of vegetables, flowers, herb, organic seed, Sweet Pea seeds, fruit trees and. Allow to dry upside down on clean towels.ģ. Wash jars on hot with hot start and hot dry in the dishwasher.Ģ. Cook just until cut side is lightly seared and purple color is still vibrant, 30 to 45 seconds. What do you need to make Easy Pickled Okra?ġ. Heat a large cast-iron skillet over high. The red okra pods were extracted three times. What do you need to make Easy Pickled Okra? This study aimed to determine the potential of red okra pods ethanol extract (ROE) to repair kidney damage in mice (Mus musculus) induced by NaNO 2.
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