Okra, Three Ways: Pickled, Stir-Fried, and Gumbo-ed
Something else that flourishes in hot, dry weather is okra. Though looking out my window at the moment all I see is rain and gray clouds, courtesy of tropical storm Hermine, I will pass on these delicious sounding recipes that our CSA farmer sent out. PICKLED OKRA 3 CUPS WATER 3 CUPS APPLE CIDER VINEGAR 6 TABLESPOONS SALT (PREFERABLY SEA SALT) THE ABOVE MIXTURE ARE TO BE HEATED TO A BOIL JUST BEFORE POURING OVER THE OKRA AND SPICES 1/2 TEASPOON DILL WEED PER JAR OF OKRA 1 WHOLE JALAPENO PEPPER PER JAR 1 CLOVE OF GARLIC PER JAR (SLICE GARLIC IN HALF) 1/2 TEASPOON OF MUSTARD SEED PER JAR 3 POUNDS OF OKRA PACK SPICES IN BOTTOM OF JAR PACK WHOLE OKRA IN JAR BOIL WATER, VINEGAR, AND SALT MIXTURE POUR OVER OKRA AND SPICES (FILL TO 1/2 INCH FROM TOP OF JAR CAP EACH JAR WITH THE CANNING LIDS AND PROCESS SEALED JARS IN BOILING WATER FOR 5 MINUTES LET JARS COOL AND REMOVE AND ALLOW OKRA TO MARINAT