Pickled Okra Sandwiches Recipes

Steps:

• Cut off the crust from bread.
• With a rolling pin flatten each slice of bread until very thin.
• Spread soften cream cheese on bread slice, place one okra spear in center; roll up bread and cheese around okra.
• Roll sandwich in chopped parsley.
• Cut in half, or smaller pieces, if desired.

Steps:

• Wash the okra and trim the stem to 1/4-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, Pack the okra in the jars, alternating stem-side-up and stem-side-down to allow you to pack the okra well into the jars. The top of the okra should come between an inch to 1/2 an inch from the rim of the jar.
• 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.
• Pour the hot vinegar mixture over the jars, up to 1/4-inch from the rim of the jars. Run a thin knife between the okra and the jars to dislodge any obvious air bubbles. Okra is filled with air, so while you run the knife between the okra and the jars, air bubbles will be released from within the okra as well. If the top level of the pickling liquid lowers while you do this, just top off with more of the pickling liquid. If for any reason you don't have enough pickling liquid for all the jars, just add equal amounts of cider vinegar and water. No need to heat first, the liquid will get boiled in the hot water bath.
• Wipe the rims with a clean damp towel. Place sterilized lids on jars. Screw on the the lids, firmly, but not too tight.
• Place packed jars back in the pot with water you used to sterilize the jars. The water should still be hot. Because you are putting back in full jars, rather than empty jars, some water will be displaced. Allow for 1 to 2 inches of water to cover the jars. Beyond that you may want to remove excess water. Bring to a boil and process for 15 minutes. Remove to towel lined counter or to a rack (you want to avoid putting a hot jar on a cold surface, or else the jar might crack.).
• 10 As the jars cool, you should hear a popping sound as the vacuum created by the cooling air in the jars pulls the lid down and seals the jars. A properly sealed jar can last in a cool closet out of direct sun for about a year. If any jars do not seal, store them chilled in the refrigerator. Opened jars should last one to two months in the refrigerator.
• Let sit 24 hours before eating.

Steps:

• Preheat the oven to 350 degrees F. Place the chicken in a medium saucepan and add 2 cups water, the okra brine, large scallion pieces and dill sprigs. Bring to a boil over high heat. Reduce the heat to a simmer and partially cover. Simmer until the chicken is just cooked through, about 15 minutes.
• Meanwhile, toss the coleslaw mix, pickled okra and the chopped scallions and dill in a medium bowl. Add 2 tablespoons vinegar and 1 tablespoon olive oil, season with salt and pepper and toss; set aside. Brush the buns with the remaining 1 tablespoon olive oil; place on a baking sheet and bake until lightly toasted, about 5 minutes.
• Reserve 1/2 cup poaching liquid, then drain the chicken and transfer to a cutting board. Shred the chicken with 2 forks and return to the pot. Add the chili sauce, molasses, mustard, the remaining 1 tablespoon vinegar and 1/4 cup of the reserved poaching liquid. Cook over medium heat, stirring, until warmed through, 2 to 3 minutes, adding the remaining poaching liquid as needed if the chicken is too dry. Pile the pulled chicken on the buns and serve with the slaw.

Steps:

• Wash okra well. Drain and set aside. Place 1 clove
• garlic and 1 hot pepper into each of 7 hot
• sterilized pint jars. Pack jars firmly with okra,
• leaving 1/2 inch head space; add 1 teaspoon dill
• seed to each. Combine vinegar, water, and salt in a
• large saucepan; bring to a boil and pour over okra.
• Screw metal bands on tightly. Process 10 minutes in
• a boiling water bath. Let pickles stand at least 5
• weeks before opening. This is really hot. You may
• want to cut the amount of spices used.

Steps:

• Remove crusts from bread. With a rolling pin, roll slices very thin. Coat each slice with cream cheese and place an okra spear in center; roll up. Spread a light coat of cream cheese on each rolled-up sandwich (I like to use my fingers to spread the cream cheese). Roll sandwich in finely chopped parsley. Cut in half, if desired.

Steps:

• Wash the okra, rubbing lightly to remove any grit and fuzz. Sterilize 2 (1 quart ) canning jars and lids in boiling water for at least 10 minutes, allow to cool before filling with okra.
• Combine the cider vinegar, water, garlic, red pepper flakes, smoked paprika, salt, and peppercorns to a boil in a large pot over medium-high heat. Reduce the temperature and simmer for 15 minutes. Remove from the heat.
• Pack fresh, cleaned okra loosely into the jars. Pour the hot brine over the okra, filling the jars to the top. Seal jars, making sure you have cleaned the jar's rims of any residue. Store the jars in the refrigerator. Allow contents to pickle at least one week minimum before eating, two weeks is best.