The Texas BBQ Forum

It's hot and we're too listless to even start up the gas rig. All this week we looked for okra pickles. But no dice. Literally just as we were wondering what to have for dinner a BIG package showed up, thanks to OUP.

And here's the plate. Just some garden peppers on the side and a dog on a toasted bun.



(Cooked indoors on a pan, lol. Told you I was lazy). And thanks again, sir!

Annnnndddd BTW, if those are too spicy for you then just wash the pickle juice off of them before plating and see if that makes it better.

Not all all too spicy! Very good flavor, not in the least bit 'slimy.'

Thanks once again. We both enjoyed them.

Great - that's what counts

Nice plate sailor, I'm gunna have to find me some okra, and deep fry ala tempura or pakoras. Veges done this way are beautiful.

Russ

We have canned 8-15 pints of pickled okra a day for three weeks, after we put up 55 lbs. of sliced okra in the freezer for soups and gumbo, and of course fried okra. Our okra has gone wild, and is still going strong.

Thanks for the pickled okra, OUP. It was a wonderful surprise and i really enjoyed it.

my pleasure, PB, and so glad Y'all enjoyed the Suthern Exposure

Okie Sawbones wrote:We have canned 8-15 pints of pickled okra a day for three weeks, after we put up 55 lbs. of sliced okra in the freezer for soups and gumbo, and of course fried okra. Our okra has gone wild, and is still going strong.

that's a lot of Okrie Oakie

OldUsedParts wrote:

Okie Sawbones wrote:We have canned 8-15 pints of pickled okra a day for three weeks, after we put up 55 lbs. of sliced okra in the freezer for soups and gumbo, and of course fried okra. Our okra has gone wild, and is still going strong.

that's a lot of Okrie Oakie

The whole garden went wild. Just about beat us down. Thankfully it is winding down.

I've grown them back in the day and had limited success - - - most of my problems came from some Fire Ants that decided to take over the Ranch but that was then - - - now all I raise is a little "heck"