Marinated Okra Recipes

Steps:

• Saute 4 smashed garlic cloves in 3 tablespoons olive oil over medium heat until golden. Add 4 cups okra (halved lengthwise) and 1 small onion (cut into wedges); season with salt and pepper and cook until the okra is tender and bright, 10 to 12 minutes. Add 1 pint halved cherry tomatoes; cook until just bursting, 3 minutes. Finish with a splash of cider vinegar.

Steps:

• Wash the okra and trim the stem to 1/2-inch. Place 1 chile, 1/2 teaspoon mustard seeds, 3 sprigs of dill, 1 clove of garlic and 1/4 teaspoon peppercorns in the bottom of each of 4 sterilized pint canning jars. Divide the okra evenly among the 4 jars, standing them up vertically, alternating stems up and down.
• In a medium saucepan over medium heat, bring the salt, vinegar and water to a boil. Once boiling, pour this mixture over the okra in the jars, leaving space between the top of the liquid and the lid. Seal the lids. Set in a cool dry place for 2 weeks.
• *Tips on Sterilizing Jars
• Properly-handled sterilized equipment will keep canned foods in good condition for years. Sterilizing jars is the first step of preserving foods.
• Sterilizing Tips:
• Jars should be made from glass and free of any chips or cracks. Preserving or canning jars are topped with a glass, plastic, or metal lid, which has a rubber seal. Two piece lids are best for canning, as they vacuum seal when processed.
• To sterilize jars, before filling with jams, pickles, or preserves, wash jars and lids with hot, soapy water. Rinse well and arrange jars and lids open sides up, without touching, on a tray. Boil the jars and lids in a large saucepan, covered with water, for 15 minutes.
• Use tongs when handling the hot sterilized jars, to move them from boiling water. Be sure the tongs are sterilized too, by dipping the ends in boiling water for a few minutes.
• As a rule, hot preserves go into hot jars and cold preserves go into cold jars. All items used in the process of making jams, jellies, and preserves must be clean. This includes any towels used, and especially your hands.
• After the jars are sterilized, you can preserve the food. It is important to follow any canning and processing instructions included in the recipe and refer to USDA guidelines about the sterilization of canned products.

Steps:

• Preheat oven to 350 degrees.
• Spray a cookie sheet or jellyroll pan with non-stick cooking spray.
• Combine corn meal, salt and pepper.
• Wash okra; drain.
• Trim ends and cut into 1/2 inch slices.
• Dredge in corn meal mixture to coat well.
• Okra should be moist in order for corn meal to adhere.
• If necessary, rinse okra again in water before dredging.
• Spread okra in a single layer in prepared pan.
• Bake for 30 to 40 minutes or until crisp, stirring occasionally.

Steps:

• Preheat grill for medium heat and lightly oil the grate. Prepare a grill basket with cooking spray.
• Trim stem ends of okra close to the top without piercing the pods; put into a large bowl.
• Drizzle canola oil over okra pods. Season okra with garlic powder, salt, and pepper; toss to coat. Spread okra into the prepared grill basket.
• Cook on preheated grill, turning frequently, until tender and browned in spots, 4 to 6 minutes.

Steps:

• Preheat an outdoor grill for high heat, and lightly oil the grate.
• Roll the okra in the melted butter and then in the cajun seasoning. Grill the okra until charred, about 2 minutes per side.

Steps:

• Steam or blanch the okra for 3-5 minutes.
• Plunge into cold water-drain and set aside.
• Combine the vinegar, oil, mustard, orange peel, juice, cumin, salt and pepper.
• Whisk well, pour over okra and marinate several hours or overnight.
• Drain and arrange on a serving platter to be eaten as finger food.

Steps:

• Combine the first 5 ingredients, and stir well.
• Blanch okra in boiling water 3 minutes.
• Drain.
• Combine warm okra, onion, and garlic in a 12x8x2-inch dish.
• Pour vinaigrette over okra mixture; toss gently to coat.
• Marinate at least 2 hours; drain.
• Arrange on serving plate with tomato slices; if desired.

Steps:

• Wash okra; bring vinegar, water, and salt to a boil.
• Put okra in pint jars.
• To each pint, add 1 teaspoon dill seed, 2 cloves garlic, and 1 pod pepper.
• Pour boiling brine to cover okra.
• Process in boiling water for 5 minutes.
• Wait 1 month before serving.

Steps:

• Heat oil in a saute pan over medium heat. Add garlic and cook, stirring constantly, until soft and fragrant, 1 to 2 minutes. Add okra and cook for 5 minutes. Sprinkle cornmeal on top; cook and stir until okra is fork-tender and cornmeal absorbs excess moisture, about 2 minutes.
• Serve topped with Parmesan cheese.

Steps:

• Rinse okra in a colander. Add 3 tablespoons salt, and toss to combine. Let okra drain in sink 10 minutes. Meanwhile, prepare an ice-water bath; set aside.
• Put remaining 3 tablespoons salt, 2 cups water, the vinegar, sugar, bay leaves, pickling spice, cayenne, onions, and jalapeno into a nonreactive medium saucepan. Bring to a boil over medium heat, stirring until sugar has dissolved.
• Rinse okra under cold running water to remove salt. Transfer to a large nonreactive bowl. Pour brine over okra. Set bowl in ice-water bath; let cool 10 minutes. Transfer bowl to refrigerator to cool completely, about 25 minutes. Serve.