Appetizer Recipes - Pickled Okra and Ham

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.

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.

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.