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Appetizer Recipes - Pickled Okra and Ham

Updated on December 14, 2015
naturegirl7 profile image

Having lived in both North and South Louisiana, Yvonne has accumulated a variety of great country, Cajun and New Orleans style recipes.

Pickled Okra is easy to make.
Pickled Okra is easy to make. | Source

Pickled Okra and Other Appetizers

Here in the south, we pickle a lot of vegetables, including okra. Okra is an easy to grow warm weather vegetable which is in the mallow family. You will find okra growing in most Louisiana gardens, especially in the southern part of the state.

Pickled okra is sometimes called dilled okra because dill seeds are used in the pickling process. Pickled okra is very easy to make.

Pickled or dilled okra can be combined with ham and cream cheese to make a delicious, simple to make appetizer. Recipes for both of these southern favorites are included in this article.

We hope you enjoy making and eating these tasty hors d'oeuvres.

Okra, Fresh from the Garden

Whole young okra is best for pickling.
Whole young okra is best for pickling. | Source

Pickled Okra Supplies

Marshalls Creek Spices Dill Seed Whole, 10 Ounce
Marshalls Creek Spices Dill Seed Whole, 10 Ounce

Dill seed is a must in pickled okra as well as dill pickles and jalepenos.

 

Recipe for Pickled Okra

When I was growing up in north Louisiana, we usually had a large vegetable garden. Mom would put up many vegetables and fruits by canning or freezing them. This is the recipe that we used to pickle okra. It can also be used for other vegetables like jalapeno peppers.

Dilled (Pickled) Okra
Compliments of my Mother, Ruth Lelong

Recipe makes 6 pint jars

Ingredients

  • 3 pounds young, tender okra, whole
  • Celery leaves
  • Cloves of garlic
  • Dill Seeds (1 teaspoon to a pint jar)
  • 1 1/2 pint water
  • 1 1/2 pint vinegar (I like apple cider vinegar)
  • 1/2 cup Salt


Directions

Pack the scrubbed okra into hot, sterilized pint jars with a few celery leaves, a clove of garlic and 1 teaspoon of dill seed for each jar.

Make pickling brine of water, vinegar and salt. Heat to a boil. Pour the hot brine over the okra in the jars. Seal at once. Let the jars stand for 3 to 4 weeks before eating. Store opened jar in the refrigerator as you would dill pickles.

Pickled Okra is a wonderful addition to a condiment tray during the holidays. It can also be used with cream cheese and ham to make the tasty pinwheel appetizers in the recipe below.


How to Pickle Okra Video

Okra Poll

Do you eat okra?

See results

Recipe for Okra and Ham Pin Wheels

One holiday in the 1980s when we were visiting, my friends, Mera and Ron in New Orleans, Mera showed me how to make this quick and easy tasty hors d'oeuvre. I hope you enjoy them as much as we do. It's quick and easy to make.

Pickled Okra and Ham Roll Appetizers
Compliments of My Friend, Mera

  • 1 (16-oz.) jar pickled okra (or two pints)
  • 1 (8-oz.) container whipped cream cheese
  • Fresh, chopped chives, if desired or buy ready made whipped cream with chives.
  • 1/2 pound thinly sliced Virginia ham (Smoked turkey or turkey ham would also work)


Directions

Drain the pickled okra, and pat dry with paper towels.
Mix the chopped chives (if desired) with the whipped cream cheese or buy whipped cream cheese with chives.
Spread about 3 Tablespoons of the whipped cream cheese on one side of each ham slice, leaving about a 1/4-inch edge of the ham uncovered on all four sides.
Trim the ends off of the pickled okra, making them more uniform in diameter.
Place 2 okras, end to end, across one short side of each ham slice on top of the cream cheese.
Roll up the okra like a jelly roll.
Cover and chill the ham swirls at least 4 hours or as long as 24 hours.
Slice each ham roll into 1-inch pieces before serving.
They can be served with whole wheat crackers or squares of homemade bread.


Okra

Some recipes say to cut off the stem end before pickling.
Some recipes say to cut off the stem end before pickling. | Source

Please leave us a note.

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    • naturegirl7 profile image
      Author

      Yvonne L. B. 5 years ago from South Louisiana

      In south Louisiana, where I live, we use okra in gumbo and with tomatoes and onions, too. There is a strong African influence in Louisiana cooking.

    • ComfortB profile image

      Comfort Babatola 5 years ago from Bonaire, GA, USA

      It's amazing how the same veggie is cooked in totally different ways between different cultures. In the African culture where the okra is usually smaller in size, it is only cooked in soup - red pepper, onion, tomatoes and meat or dry fish mixture.

      Good to learn another way of using okra. Voted up and useful.

    • Cat R profile image

      Cat R 6 years ago from North Carolina, U.S.

      Home cooked food is awesome over here. If I have the choice, I go to local Mom & Pop restaurants. Especially if I see ambulance, cops or fire department trucks in front of it. Our first responders always know where the good food is.

      I do miss having more than just two colors of American cheese!

    • naturegirl7 profile image
      Author

      Yvonne L. B. 6 years ago from South Louisiana

      Cat R,

      So true. We have to go to a pricey specialty food store to get even half of the selection you are talking about... Or we make it ourselves. ;)

    • Cat R profile image

      Cat R 6 years ago from North Carolina, U.S.

      Imagine going in a store or to a market and having to chose from 50-60 types of lunch meat or cheese, 30-40 types of breed and 30-40 types of picked, marinaded or dried goodies!

      A Imbiss (fast food place) will sell everything from fried chicken to Turkish Doner Kebab.

      I am surprised and disappointed that America, a country that seems to love food, has often so little to offer when it comes to variety and quality. Even McDonalds burgers seem bigger and tastier in Germany!

    • naturegirl7 profile image
      Author

      Yvonne L. B. 6 years ago from South Louisiana

      Cat R,

      I understand. My Father grew up in France and he used to tell of the mushrooms and "potted meats" like goose liver. Some of our relatives would occasionally mail some to him for special occasions. He loved those special packages.

    • Cat R profile image

      Cat R 6 years ago from North Carolina, U.S.

      Having grown up in Germany I remember entire trailers full of pickled goods at the local markets. Everything from tomatoes to cheeses. I very much miss the variety of food available in Germany. And a lot of times local specialties blend in with food from all over Europe.

    • Sandyspider profile image

      Sandy Mertens 6 years ago from Wisconsin, USA

      Sounds good.

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