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Okra Recipes
DILL PICKLED OKRA

I'm sure you've had Dill pickled cucumbers or gherkins before. Now try this recipe for dill pickled okra

It's easy to make and the end result is scrumptious, the dill lending it's own unique flavor to tickle your taste-buds...

Ingredients:

4 cups malt vinegar
8 cups water
½ cup sea salt flakes
12 cloves garlic
2 large red chilli peppers
6 tsp dried dill weed
6 tsp dill seeds
6 tsp mustard seeds
6 small sprigs of fresh dill weed
5 lb (2.25 kg) very small fresh okra

To make the Pickled Okra

Cut the red chillies into 6 strips [3 strips each]

Wash the Okra in cold water

Sterilise 6 glass jars, with glass sealing lids

Fill the jars with the okra [about ⅙th to each jar] and add ⅙th of each of the other ingredients [except the water, salt and vinegar ] to each jar.
[ If you're not mathematically inclined that's 2 cloves of garlic, 1 strip of red pepper and 1tsp of each of the mustard seed, dill seed, dried dill weed and a sprig of fresh dill weed to each jar]

Place the salt, water, and vinegar in a saucepan and bring to a rolling boil

Fill the jars of okra, with the boiling liquid, to a ½ inch from the top of the jars.

Seal and process in a hot water bath for 10 minutes

Cool and store for at least 4 weeks in a cool dark place before serving

These okra pickles mature and taste much better after about 6 months, so I suggest you leave them that long if you can prevent yourself from eating the okra

These Dill Pickled Okra are lovely served chilled with cold meats and salad

There are many more different Okra Recipes on the Africhef website, so if you're interested in cooking this often neglected vegetable, click on the menu at the top left hand side - or use the links at the bottom of this page

Enjoy your Okra meals... For more African versions you can download a copy of the African Recipes Cookbook




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