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Don't forget to use up your garden bounty with this super simple but, tasty side dish. Diane
Sauteed Okra with Parmesan
1 pound okra, washed, ends trimmed, wash again
2 large tomatoes, chopped
1 large sweet onion, sliced
2 Tbs Butter
Place pat of butter in saute pan over med-high heat to melt, rough chop okra in 1 inch sections, toss Okra and Onions in pan and saute until onions start to brown up, add tomatoes and saute gently until cooked thru. approx 10 mins total saute time. Add salt & pepper to taste.
* I Sprinkle fresh Parmesan cheese over top right before serving.
Recipe & Photo by: Diane Baker for Canning and Cooking at Home
I made these a few weeks back when I scooped up a deal at the Farmers Market on Okra. I wanted to try adding a bit of white wine vinegar to the brine to see how much of an impact it would have...now, weeks later - I am happy to report that it makes these little okras taste fantastic!! Perfect for snacking, or on an appetizer tray - much better in a Bloody Mary!! The kind of different flavor that will leave people thinking they can't quite guess what it is but, its good! Diane
Fridge Pickled Okra
1 1/2 cups cider vinegar
1/2 cup white wine vinegar
4 garlic cloves
2 tablespoons sugar
1 tablespoon kosher salt
1/2 teaspoon celery seed
1/2 teaspoon yellow mustard seed
1/2 teaspoon dill seed
1/2 teaspoon freshly ground black pepper
1 teaspoon red pepper flakes *optional but, great!
10 ounces okra, rinsed and pat dry
Combine all the ingredients except the okra in a small sauce pan and gently heat, only until sugar is dissolved.
While that mixture is heating, pack each pint jar with half of the okra.
Once the sugar's dissolved in the brine, remove from heat. Use a canning funnel and a ladle to transfer brine to jars. The ladle is important because you'll be able to scoop up mustard and celery seeds for each jar instead of them just all ending up in the last jar. Top off with just a little water if some of the okra pods are above the brine.
Allow to cool to room temperature and then secure jar lids. Refrigerate for 4 weeks. Shake gently every week to ensure that the flavors evenly distribute.
These should last in the fridge for another month after the aging period.
Recipe Adapted by: Culicurious
Photo by: Diane Baker for Canning and Cooking at Home
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Diane Baker: Owner & Creator of Canning and Cooking at Home