Pickled okra from Dante's Kitchen
is used in their bloody marys, along with their house-pickled green beans.
is used in their bloody marys, along with their house-pickled green beans.
Makes 2 wide-mouth quart jars
1 1/3 cups sugar
2 2/3 cups white vinegar
4 cups water
10 garlic cloves, cut in half
5 bay leaves
6 dried chiles
1/2 tablespoon allspice
1 tablespoon coriander
1 tablespoon black peppercorns
1/4 tablespoon mace
3 tablespoons kosher salt
1 pound fresh okra
Combine sugar, vinegar and water in a large saucepan and bring to a boil.
Mix all spices and salt in a small bowl. Wash and trim okra, then blanch in boiling water for 2 minutes. Divide okra and spices into wide-mouth canning jars. Pour boiling pickle base into jars, leaving 1/2 inch head space. lid- band- process the same way.
Let jars mellow for three weeks before using.
Commander's Palace's recipe for Quick Refrigerated Pickled Mirlitons
3 mirlitons, seeded, sliced and rinsed
1 ¼ cups seasoned rice wine vinegar
¾ cup cold water
1 teaspoon mustard seed
1 teaspoon black peppercorns
1 teaspoon red pepper flakes
3 cloves garlic, whole or sliced
Sterilize a 1-quart Mason jar. Place mirlitons in the jar.
Combine remaining ingredients in a small bowl. Pour over mirlitons. Cover with lid and refrigerate overnight.
Commander's Pickled Peppers
Makes 2 quarts
1 cup cane vinegar
½ cup white sugar
2 tablespoon (approximately 1) shallot, sliced
8 garlic cloves, chopped
1 ½ tablespoon kosher salt
2 teaspoons whole coriander
2 cups water
1 ½ pounds banana or other sweet peppers, large ones cut into 2 or 3 sections
2 ounces cayenne or other hot peppers
Sterilize 2 mason jars. Combine first 7 ingredients and bring to a boil in a large saucepan. Cut 2 slits in each pepper and arrange in jars. Pour hot liquid into jars. Tap each jar lightly to ensure pickling liquid gets into all the peppers.
Place lids loosely on jars and process for 15 minutes in a boiling water bath.
Tighten lids and let cool. Check seal. Allow 2 weeks to cure before eating.
Commander's Quick Pickled Grapes
Makes about 3 cups
1 pound red grapes, preferably seedless
1 cup white wine vinegar
1 cup granulated sugar
1 1/2 teaspoon mustard seeds
1 teaspoon whole black peppercorns
1 teaspoon allspice
1 (2 1/2-inch) cinnamon stick
1/4 teaspoon Kosher salt
Rinse and dry the grapes, and pull them carefully from their stems. Using a small, sharp knife, trim away the "belly button" at the stem end of the grape, exposing a bit of the flesh inside. Put the grapes into a medium bowl, and set aside.
In a medium saucepan, combine the remaining ingredients. Bring to a boil over medium-high heat; then pour the mixture immediately over the grapes.
Stir to combine. Set aside to cool at room temperature.
Pour the grapes and brine into jars with tight-fitting lids (or cover the bowl with plastic wrap), and chill at least 8 hours or overnight. Serve cold.
1 1/3 cups sugar
2 2/3 cups white vinegar
4 cups water
10 garlic cloves, cut in half
5 bay leaves
6 dried chiles
1/2 tablespoon allspice
1 tablespoon coriander
1 tablespoon black peppercorns
1/4 tablespoon mace
3 tablespoons kosher salt
1 pound fresh okra
Combine sugar, vinegar and water in a large saucepan and bring to a boil.
Mix all spices and salt in a small bowl. Wash and trim okra, then blanch in boiling water for 2 minutes. Divide okra and spices into wide-mouth canning jars. Pour boiling pickle base into jars, leaving 1/2 inch head space. lid- band- process the same way.
Let jars mellow for three weeks before using.
Commander's Palace's recipe for Quick Refrigerated Pickled Mirlitons
3 mirlitons, seeded, sliced and rinsed
1 ¼ cups seasoned rice wine vinegar
¾ cup cold water
1 teaspoon mustard seed
1 teaspoon black peppercorns
1 teaspoon red pepper flakes
3 cloves garlic, whole or sliced
Sterilize a 1-quart Mason jar. Place mirlitons in the jar.
Combine remaining ingredients in a small bowl. Pour over mirlitons. Cover with lid and refrigerate overnight.
Commander's Pickled Peppers
Makes 2 quarts
1 cup cane vinegar
½ cup white sugar
2 tablespoon (approximately 1) shallot, sliced
8 garlic cloves, chopped
1 ½ tablespoon kosher salt
2 teaspoons whole coriander
2 cups water
1 ½ pounds banana or other sweet peppers, large ones cut into 2 or 3 sections
2 ounces cayenne or other hot peppers
Sterilize 2 mason jars. Combine first 7 ingredients and bring to a boil in a large saucepan. Cut 2 slits in each pepper and arrange in jars. Pour hot liquid into jars. Tap each jar lightly to ensure pickling liquid gets into all the peppers.
Place lids loosely on jars and process for 15 minutes in a boiling water bath.
Tighten lids and let cool. Check seal. Allow 2 weeks to cure before eating.
Commander's Quick Pickled Grapes
Makes about 3 cups
1 pound red grapes, preferably seedless
1 cup white wine vinegar
1 cup granulated sugar
1 1/2 teaspoon mustard seeds
1 teaspoon whole black peppercorns
1 teaspoon allspice
1 (2 1/2-inch) cinnamon stick
1/4 teaspoon Kosher salt
Rinse and dry the grapes, and pull them carefully from their stems. Using a small, sharp knife, trim away the "belly button" at the stem end of the grape, exposing a bit of the flesh inside. Put the grapes into a medium bowl, and set aside.
In a medium saucepan, combine the remaining ingredients. Bring to a boil over medium-high heat; then pour the mixture immediately over the grapes.
Stir to combine. Set aside to cool at room temperature.
Pour the grapes and brine into jars with tight-fitting lids (or cover the bowl with plastic wrap), and chill at least 8 hours or overnight. Serve cold.
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