Bread Butter Pickled Okra Food

SOUTHERN PICKLED OKRA

Steps:

• Wash jars in warm soapy water. Rinse well.
• Place jars in canning pot and cover with water.
• Bring pot to boil and let jars boil for 15 minutes to sterilize.
• Place jar lids and bands in water on lowest heat setting on your stove top. Do not overheat or boil.
• Wash the okra and the peppers under cool running water.
• Trim the stems from the ends of the okra.
• Peel the garlic.
• Trim the peppers to size to fit into the jars.
• Prepare the brine by placing water in a medium sauce pot.
• Add the vinegar.
• Add the dill seed.
• Add the peppers.
• Add the garlic.
• Bring to a boil on stove top and let boil for one minute. Remove from heat.
• Remove sterilized jars from canning pot.
• Place one pod of pepper in each jar.
• Place one clove of garlic in each jar.
• Place 1/2 teaspoon of sugar in each jar.
• Pack each jar tight with pods of okra. Trim okra if needed.
• Fill the jars with brine leaving 1/2 inch of headspace in each jar.
• Check jars for proper amount of headspace.
• Wipe tops of jars with a damp paper towel or cloth.
• Center one lid on top of jar.
• Add the band. Tighten "finger tight" only.
• Place filled jars in rack in canning pot.
• Lower the rack and jars into the water. Be sure you have one inch of water covering tops of jars.
• Bring filled canning pot to a rolling boil. Start timing the water bath process.
• Cover the pot with a lid and let boil for proper amount of time.
• Raise the rack of jars back up out of the water. Hook handles to top of canning pot.
• Let jars sit for 5 minutes.
• Remove jars from rack and place on folded towels on countertop in a draft free location.
• Do not move or disturb the jars for 24 hours.
• After 24 hours, press the center of each jar to be sure it is properly sealed.
• Store jars, in a single layer, in a cool and dry place for up to one year.
• Enjoy!

QUICK AND EASY SOUTHERN PICKLES AND OKRA

Steps:

• Put the vinegar, sugar, salt, turmeric and 3 cups water in a medium saucepan. Bring to a boil and stir until the sugar and salt dissolves, then reduce the heat and keep warm.
• Divide the cucumbers, okra and onion among three 1-quart sterilized jars. Evenly distribute the pickling spices among the jars. Slowly add the sweet vinegar water to the jars and seal with lids, then refrigerate. These pickles can be enjoyed right away but improve in flavor after several days.

BREAD & BUTTER PICKLED OKRA

Steps:

• 1. Put into each jar: 1 clove smashed garlic, 1/2 tsp salt, and 1/8 tsp ground red pepper. Add a slice of onion and a few strips of bell pepper. Then add as much fresh okra as you can put into the jar. Leave about 1/2-inch space at the top of the jar.
• 2. Put vinegar, sugar, celery seed, mustard seed, and turmeric seed into a sauce pan and boil for about 5 minutes, be sure sugar is fully dissolved.
• 3. Carefully add hot vinegar mixture to each jar. Don't forget to leave 1/2-inch of space at the top of the jar. Boil jar lids. Wipe off rims of jars and carefully cover with boiled lids. Process in boiling water for 10 to 12 minutes.
• 4. Put hot jars on a towel and allow to cool to room temperature. Be sure that jars seal. Any jar that doesn't seal should be put into the refrigerator. Allow to sit for 2 weeks before opening jar. Enjoy!

PICKLED OKRA

Steps:

• Sterilize jars and lids directly before using for 10 minutes in simmering water or in the dishwasher. Remove one at a time when ready to fill.
• Divide the fresh okra evenly between the three pint jars. Place 1 teaspoon of dried dill and 1 teaspoon sugar into each jar.
• In a medium saucepan over medium heat, stir together water, vinegar and salt. Bring to a boil. While vinegar mixture is still hot, ladle into the hot sterilized okra jars, filling to within 1/4 inch of the top. Wipe rims with a clean damp cloth and seal jars with lids and rings. Process in a boiling water bath (making sure water level is 1 inch over the top of the jars) for 10 minutes. Remove from water bath and allow to cool on the counter.
• Makes 3 pints
• Serving suggestions: The perfect garnish to a chilled glass of spicy tomato juice.

QUICK BREAD-AND-BUTTER PICKLES

Steps:

• Bring the sugar, mustard seeds, celery seeds, allspice, turmeric, garlic, onion, 3 teaspoons salt and 1 cup water to a boil in a small saucepan. Place the cucumbers in medium bowl. Pour the hot spice mixture over the cucumbers, then stir in the vinegar. Let cool to room temperature, about 30 minutes. Serve, or refrigerate in an airtight container for up to 2 weeks.

BREAD AND BUTTER PICKLES

Steps:

• In a large container, combine the cucumbers, onions and salt. Cover with crushed ice and mix well. Let stand for 3 hours. Drain; rinse and drain again., In a Dutch oven, combine the sugar, vinegar and seasonings; bring to a boil. Add cucumber mixture; return to a boil. Remove from the heat., Carefully ladle hot mixture into hot pint jars, leaving 1/2-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight. Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 15 minutes. Remove jars and cool.

CHEF JOHN'S BREAD AND BUTTER PICKLES

Steps:

• Combine cucumbers, onion, and peppers in a bowl; pour kosher salt over the top and stir to coat completely. Cover the bowl with plastic wrap and refrigerate, stirring occasionally, 2 to 4 hours. Rinse cucumber mixture in a colander under cold water until all salt is washed away, 3 to 4 minutes. Drain.
• Stir vinegar, sugar, water, garlic, mustard seed, celery seed, peppercorns, turmeric, and ground cloves together in a saucepan; bring to a simmer and cook until brine flavors combine, about 2 minutes. Add cucumber mixture to brine; heat until almost boiling, remove from heat, and cool completely. Transfer to jars and store in the refrigerator.

BREAD AND BUTTER PICKLES II

Steps:

• In a large bowl, mix together cucumbers, onions, green bell peppers, garlic and salt. Allow to stand approximately 3 hours.
• In a large saucepan, mix the cider vinegar, white sugar, mustard seed, celery seed, whole cloves and turmeric. Bring to a boil.
• Drain any liquid from the cucumber mixture. Stir the cucumber mixture into the boiling vinegar mixture. Remove from heat shortly before the combined mixtures return to boil.
• Transfer to sterile containers. Seal and chill in the refrigerator until serving.