Talk o' Texas Okra Pickles (Page 2): :wink: My aunt made up her own blend of pickling spices. I haven't been able to duplicate it. I been wanting some good pickled okra for a while...

Searching Loc: Rural Southwest VA

Coos Bay Tom wrote:

Pickle them like a cucumber.

:idea:

:wink: My aunt made up her own blend of pickling spices. I haven't been able to duplicate it. I been wanting some good pickled okra for a while now. When I start my summer garden back up, think I'll tinker. I'm going to the store today. Maybe, I'll peruse the shelves and see what they have.

Coos Bay Tom Loc: coos bay oregon

slatten49 wrote:

Tom, Arch is right on the mark about this delicacy...one of my favorite snacks between meals. Crisp, deep-fried okra may be my favorite. Of course, I like okra any and all ways :!: We could all live & learn in life...if we allow ourselves to do so. :wink:

Well I figue that If I can eat calves nuts I can eat Okra. I did and I liked it. Still I won't eat no slimey gluey Gumbo ever.

Coos Bay Tom Loc: coos bay oregon

Searching wrote:

:wink: My aunt made up her own blend of pickling spices. I haven't been able to duplicate it. I been wanting some good pickled okra for a while now. When I start my summer garden back up, think I'll tinker. I'm going to the store today. Maybe, I'll peruse the shelves and see what they have.

I have been told that if you put in one small baby carrot per jar it aids in crispness

:thumbup:

Coos Bay Tom Loc: coos bay oregon

Hemiman wrote:

Okra may be good cooked but I h**e her TV show.

:lol: :lol: :lol: :lol: :lol: :thumbup: :thumbup: Brilliant :thumbup:

ConnorShields69 Loc: Here

Searching wrote:

Mornin', Sparkle Plenty!! I do use the purple to add height to my flower garden. Hummingbirds seem to be attracted tp the bright stems and flowers of the purple. Regular ole okra isn't really inspirational to look at....would, I guess, if you grew morning glories that climbed up the stems.

Morning, ms..Beautiful...love hummers and do put out plenty feeders..Am definitely adding them and morning glories are a staple anyway greattt idea!!!

Searching Loc: Rural Southwest VA

Coos Bay Tom wrote:

I have been told that if you put in one small baby carrot per jar it aids in crispness

:thumbup:

I had not heard that...think I'll try it. Thanks!! The Amish have a recipe for preventing the color washing out of things that get pickled. If I have a good crop of okra this year, and tinker with the recipe to my satisfaction, I'm going to do some up, combining purple/red and green together. As a child, my vegetables couldn't touch one another, and now....

PaulPisces Loc: San Francisco

Coos Bay Tom wrote:

They are real good. Archie Bunker told me about them. I found some at my local IGA today. I can't stand gumbo because of the slimey okra. These Talk O'Texas okra Pickles are very good though; Crisp non slimey deliciousness. They made a believer out of me. Now besides chicken fried steak I have another favorite food from Texas. :thumbup:

Glad you have discovered this treat. But I pickle my own (when they are in season around August) and I have to say mine are better than that Texas brand!

BTW Tom, I thought of you when I saw these in my local fancy food market the other day. I even stopped to take a photo. I grew up near Apalachicola, FL, and our idea of a party was a keg of beer and a bushel of raw oysters, at which I am an adept shucker!

Searching Loc: Rural Southwest VA

PaulPisces wrote:

Glad you have discovered this treat. But I pickle my own (when they are in season around August) and I have to say mine are better than that Texas brand!

BTW Tom, I thought of you when I saw these in my local fancy food market the other day. I even stopped to take a photo. I grew up near Apalachicola, FL, and our idea of a party was a keg of beer and a bushel of raw oysters, at which I am an adept shucker!

Fond memories of tonging for oysters long ago in Southern Maryland, bringing up the night's dinner. Will say that it's those little details that have the possibility of tripping you up....stepping off into the water, when it was NOT low tide, in the month of December, freezing cod water rushing into my boots, yeah, not hip waders. It was a very long walk up the steps to the house.

Out of curiosity, do you make your own blend of pickling spices or use the prepackaged kind? :wink:

PaulPisces Loc: San Francisco

Searching wrote:

Fond memories of tonging for oysters long ago in Southern Maryland, bringing up the night's dinner. Will say that it's those little details that have the possibility of tripping you up....stepping off into the water, when it was NOT low tide, in the month of December, freezing cod water rushing into my boots, yeah, not hip waders. It was a very long walk up the steps to the house.

Out of curiosity, do you make your own blend of pickling spices or use the prepackaged kind? :wink:

Searching - For pickled okra I use my own blend of spices that varies from batch to batch according to my whim. I have a recipe that outlines the basics, but I always add hot Thai chilis and garlic, and usually lemongrass. :)

Searching Loc: Rural Southwest VA

PaulPisces wrote:

Searching - For pickled okra I use my own blend of spices that varies from batch to batch according to my whim. I have a recipe that outlines the basics, but I always add hot Thai chilis and garlic, and usually lemongrass. :)

Lemongrass....would never have occurred to me to use it in pickled okra. I really like lemongrass soup and I've given some thoughts to getting some plants that I could bring inside in the winter since rural VA can be really life ending to anything remotely tropical.

slatten49 Loc: Lake Whitney, Texas

PaulPisces wrote:

Glad you have discovered this treat. But I pickle my own (when they are in season around August) and I have to say mine are better than that Texas brand!

BTW Tom, I thought of you when I saw these in my local fancy food market the other day. I even stopped to take a photo. I grew up near Apalachicola, FL, and our idea of a party was a keg of beer and a bushel of raw oysters, at which I am an adept shucker!

Wow :!: I had no idea that, among his other talents and businesses, Tom was a Pacific oyster mogul. :thumbup: :lol:

archie bunker Loc: Texas

Coos Bay Tom wrote:

I have been told that if you put in one small baby carrot per jar it aids in crispness

:thumbup:

My Granny always used to put a carrot in with the jalapenos she pickled for me. Now I understand! She made the best I have ever tasted!

archie bunker Loc: Texas

slatten49 wrote:

Wow :!: I had no idea that, among his other talents and businesses, Tom was a Pacific oyster mogul. :thumbup: :lol:

I found it strange that he didn't like okra because it is slimy, but he will swaller them thangs!! :mrgreen: :roll:

slatten49 Loc: Lake Whitney, Texas

archie bunker wrote:

My Granny always used to put a carrot in with the jalapenos she pickled for me. Now I understand! She made the best I have ever tasted!

Now that it has been brought to my attention, I remember always having seen carrots in okra and other pickled items. I had never made the connection to crispness in flavor. :thumbup:

slatten49 Loc: Lake Whitney, Texas

archie bunker wrote:

I found it strange that he didn't like okra because it is slimy, but he will swaller them thangs!! :mrgreen: :roll:

Good point, Arch. :wink: I love the taste of slimy okra in the morning. :thumbup: Within the past decade, I have learned to love raw oysters, also :!: