Pickled Okra Sandwiches Recipes

BARBECUE CHICKEN SANDWICHES WITH PICKLED OKRA SLAW

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.

PICKLED OKRA SANDWICHES

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.

PICKLED OKRA

Steps:

• Trim the okra stems to within 1/4 inch; rinse, and drain. Add 1 to 2 lemon slices, a dill sprig, a dried chile, and 1 teaspoon pickling spices to each of 4 pint-sized jars. Divide the okra evenly between jars, packing it in tightly. Set aside.
• In a medium saucepan, bring 3 cups water, the vinegar, sugar, and salt to a boil over medium-high heat. Divide the vinegar mixture evenly among jars to cover the okra (you may have some vinegar mixture remaining). Let stand at room temperature for one hour before eating, or refrigerate for up to 2 weeks.

PICKLED OKRA - DEE DEE'S

Steps:

• 1. Wash okra several times; drain well. Cut stems if necessary but do NOT cut into the okra pod.
• 2. Pack okra into hot sterilized jars.
• 3. To each jar, add 1 dill flowerette, 1 tsp dill seed or 1/4 tsp dried dill. NOTE: I used the dry dill as fresh dill was not available. Add a hot pepper pod and 1 clove of fresh garlic to each jar; set aside. NOTE: today I used 1/8 tsp of hot pepper flakes in place of pepper pods. I prefer hot pepper pods but none were available.
• 4. Combine vinegar, water and salt together in a pot and bring to a full boil. Pour over okra, seal jars at once.
• 5. Place packed and sealed jars in to a hot water bath; bring to a full boil. Boil 5 minutes for pints or 7 minutes for quarts.

PICKLED OKRA SANDWICHES

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.