Okra Or Pickle Rollups Recipes

Steps:

• Divide the fresh okra evenly between 3 sterile (1 pint) jars. Place one dried chile, and one teaspoon of dill into each jar.
• In a small saucepan, combine the water, vinegar and salt. Bring to a rolling boil. Pour over the ingredients in the jars, and seal in a hot water bath for 10 minutes. Refrigerate jars after opening.

Steps:

• Put the vinegar, sugar, salt, turmeric and 3 cups water in a medium saucepan. Bring to a boil and stir until the sugar and salt dissolves, then reduce the heat and keep warm.
• Divide the cucumbers, okra and onion among three 1-quart sterilized jars. Evenly distribute the pickling spices among the jars. Slowly add the sweet vinegar water to the jars and seal with lids, then refrigerate. These pickles can be enjoyed right away but improve in flavor after several days.

Steps:

• 1. Spread a thin layer of the softened cream cheese on 1 side of ham or beef slice.
• 2. Cut each end off each okra if using.
• 3. Lay okra or pickle on 1 end of the cream cheese covered ham or beef slice.
• 4. Roll up and place seam side down on cookie sheet.
• 5. Refrigerate until firm enough to slice.
• 6. Slice into 1 1/2 inch pieces.
• 7. Lay flat on your favorite serving platter, cover with plastic wrap and chill until ready to serve.

Steps:

• Wash and dry the okra. Trim the tops and cut lengthwise into quarters.
• Wash 2 (16-ounce) wide-mouth jars, lids and rims with hot, soapy water. Dry them with clean towels. In each jar, place 2 garlic cloves, 1 oregano sprig, 1 basil sprig, 1 bay leaf, 1/2 teaspoon black peppercorns, 1/2 teaspoon mustard seeds, 1/2 teaspoon red-pepper flakes, 1/4 teaspoon fennel seeds and 1/8 teaspoon ground cayenne. Divide the okra spears evenly among the jars.
• Add the vinegar, sugar and salt plus 1 cup water to a medium pot and heat over high. Bring to a boil, then reduce the heat to a simmer. Allow to simmer for 3 minutes, stirring occasionally, until the salt and sugar dissolve completely.
• Remove from the heat and add the liquid to the jars. Screw the lids and rims on tightly. Let the jars cool to room temperature, about 30 minutes, then refrigerate until ready to enjoy. Allow at least 4 hours for the seasoning to penetrate the okra. Quick-pickled okra can be stored in the refrigerator for up to 2 months. (A longer resting time means more flavor and less goo.)

Steps:

• Bring cream cheese to room temperature or soften in microwave.
• spread thin layer over 1 side of ham slice.
• Cut each end off okra slice.
• Lay okra slice over cream cheese at 1 end of ham slice.
• Roll up and refrigerate until firm enough to slice.
• Slice into 1/4" swirls.
• Lay flat on serving platter.
• Cover with plastic wrap and chill until ready to serve.