Dilly Pickled Okra Food

facebook share image   twitter share image   pinterest share image   E-Mail share image

PICKLED OKRA



Pickled Okra image

Provided by Alton Brown

Categories     side-dish

Time P14DT35m

Yield 4 pints

Number Of Ingredients 10

2 pounds young, small to medium okra pods
4 small dried chiles, split in 1/2
2 teaspoons mustard seeds
12 sprigs fresh dill
4 cloves garlic, whole
1 teaspoon whole peppercorns
1/4 cup kosher salt
2 cups rice wine vinegar
2 cups bottled water
Special Equipment: 4 pint-sized canning jars, sterilized*

Steps:

  • Wash the okra and trim the stem to 1/2-inch. Place 1 chile, 1/2 teaspoon mustard seeds, 3 sprigs of dill, 1 clove of garlic and 1/4 teaspoon peppercorns in the bottom of each of 4 sterilized pint canning jars. Divide the okra evenly among the 4 jars, standing them up vertically, alternating stems up and down.
  • In a medium saucepan over medium heat, bring the salt, vinegar and water to a boil. Once boiling, pour this mixture over the okra in the jars, leaving space between the top of the liquid and the lid. Seal the lids. Set in a cool dry place for 2 weeks.
  • *Tips on Sterilizing Jars
  • Properly-handled sterilized equipment will keep canned foods in good condition for years. Sterilizing jars is the first step of preserving foods.
  • Sterilizing Tips:
  • Jars should be made from glass and free of any chips or cracks. Preserving or canning jars are topped with a glass, plastic, or metal lid, which has a rubber seal. Two piece lids are best for canning, as they vacuum seal when processed.
  • To sterilize jars, before filling with jams, pickles, or preserves, wash jars and lids with hot, soapy water. Rinse well and arrange jars and lids open sides up, without touching, on a tray. Boil the jars and lids in a large saucepan, covered with water, for 15 minutes.
  • Use tongs when handling the hot sterilized jars, to move them from boiling water. Be sure the tongs are sterilized too, by dipping the ends in boiling water for a few minutes.
  • As a rule, hot preserves go into hot jars and cold preserves go into cold jars. All items used in the process of making jams, jellies, and preserves must be clean. This includes any towels used, and especially your hands.
  • After the jars are sterilized, you can preserve the food. It is important to follow any canning and processing instructions included in the recipe and refer to USDA guidelines about the sterilization of canned products.

DILLY PICKLED OKRA



Dilly Pickled Okra image

Often enjoyed deep-fried, okra's magic can shine through in multiple other preparations. Here, it is pickled with delicate rice vinegar and dill, which makes for a cool and tangy counterpoint to richer foods such as Sunday Fried Chicken.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Vegan Recipes

Time P1D

Yield Makes 2 pints

Number Of Ingredients 7

1/2 pound small okra
1 cup unseasoned rice vinegar
1 1/2 teaspoons kosher salt (we use Diamond Crystal)
2 cloves garlic, smashed and peeled
1 tablespoon coriander seeds
1 1/2 tablespoons dill seeds
A few fresh dill sprigs

Steps:

  • Rinse okra; cut away any bruises and bad spots. Trim stem ends, but do not remove caps entirely.
  • Bring vinegar, 3/4 cup water, and salt to a boil in a medium pot. Evenly divide garlic, coriander and dill seeds, and dill sprigs between two clean 1-pint canning jars. Pack tightly with okra, alternating direction of caps, and leaving 3/4 inch of space at top of jar.
  • Pour hot liquid over okra to cover pods completely (add more vinegar, if needed). Let cool completely, then cover and refrigerate at least 24 hours and up to 1 month.

PICKLED DILLED OKRA



Pickled Dilled Okra image

This recipe is for a larger batch than other posted recipes & units of measure worked better for me. Hoping the Baby Bubba dwarf okras are bountiful enough for me to use this recipe from the USDA Complete Guide to Home Canning was created by Utah State University Extension and reviewed by Charlotte Brennand, Extension Food and Nutrition Specialist at Utah State University, July 1995.) http://www.arizonafreepress.com/survival/canning/utah_can_guide_06.pdf

Provided by Busters friend

Categories     Low Protein

Time 50m

Yield 8-9 pints

Number Of Ingredients 7

7 lbs okra pods (finger sized, no larger)
6 hot peppers (small)
4 teaspoons dill seeds
9 garlic cloves
2/3 cup pickling salt
6 cups water
6 cups vinegar (5%)

Steps:

  • Wash and trim okra. Fill jars firmly with whole okra, leaving 1/2-inch headspace.
  • Place 1 garlic clove in each jar. Combine salt, hot peppers, dill seed, water, and vinegar in large saucepan and bring to a boil.
  • Pour hot pickling solution over okra, leaving 1/2-inch headspace.
  • Adjust lids and process in water bath - 10 minutes for elevations up to 1000 feet, 15 minutes for 1000 to 6000 feet & 20 minutes for elevations > 6000 feet.

SWEET DILL PICKLED OKRA



Sweet Dill Pickled Okra image

Most people love dill picked okra, but my husband loves sweet dill pickled okra, so I spent many hours hunting this recipe last year. It turned out real well, according to the people who have eaten it. I personally don't care for pickled okra, but for those of you who do, this recipe puts a new twist on it.

Provided by Jellyqueen

Categories     Vegetable

Time 35m

Yield 6 pints

Number Of Ingredients 9

3 lbs young fresh okra
6 cloves garlic
6 teaspoons celery seeds
6 hot peppers
6 teaspoons dill seeds
1/2 cup salt (not iodized)
1 cup sugar
1 quart water
1 quart white vinegar

Steps:

  • Pack washed okra in 6 pint jars.
  • Divide garlic, celery seed, hot pepper and dill seed between the jars.
  • Combine salt, sugar, water and vinegar in large saucepan; bring to boiling and pour into jars to within 1/2 inch of top.
  • Seal jars and place in hot water bath (water to cover jars) for 7 minutes.
  • Remove to wire rack to cool.

Nutrition Facts : Calories 269.7, Fat 1.1, SaturatedFat 0.1, Sodium 9467.7, Carbohydrate 58, Fiber 8.7, Sugar 39, Protein 6.3

PICKLED OKRA



Pickled Okra image

Make and share this Pickled Okra recipe from Food.com.

Provided by southern chef in lo

Categories     Vegetable

Time 20m

Yield 9 pint jars

Number Of Ingredients 8

2 lbs small fresh okra
9 small fresh hot peppers, your choice
9 garlic cloves
3 tablespoons dill seeds
4 cups white vinegar (5% acidity)
4 cups water
1/2 cup salt
1/4 cup sugar

Steps:

  • Pack okra in 9 hot jars filling to 1/2 inch from top.
  • Place 1 hot pepper, 1 garlic clove, and 1 teaspoon dill into each jar.
  • Bring the vinegar and remaining 3 ingredients to a boil; pour over the okra filling to 1/2 inch from the top. Remove any air bubbles.
  • Wipe the jar rims and cover at once with the metal lids and screw-on bands.
  • Process in a boiling water bath for 10 minutes.

Nutrition Facts : Calories 104.3, Fat 0.5, SaturatedFat 0.1, Sodium 6307, Carbohydrate 20.1, Fiber 4.4, Sugar 9.5, Protein 3.5

KOSHER DILL OKRA PICKLES



Kosher Dill Okra Pickles image

Simple dilled okra pickles. This recipe can also be used to make last of the summer small green tomato pickles. Taste is very similar to Texas Brand Okra Pickles.

Provided by Taylor in Belgium

Categories     Vegetable

Time 45m

Yield 6 pints

Number Of Ingredients 7

3 lbs uniform sized okra
6 tablespoons salt
3 cups vinegar
3 cups water
6 cloves garlic, one for each jar
3 teaspoons mustard seeds, half tsp for each jar
12 heads fresh dill (I use dill seed)

Steps:

  • Wash and drain okra.
  • Prick each okra several times with a pin, or cut small slit with knife.
  • Put 1 clove garlic and 1/2 tsp mustard seed in the bottom of each jar.
  • Pack okra into jars.
  • Put a small bunch of dill or about 1 tsp dill seed on top of okra.
  • Boil water, vinegar and salt together until salt is dissolved.
  • Fill jars with boiling solution to within 1/2 inch from top.
  • Process in boiling water bath for 10 minutes.

Nutrition Facts : Calories 104.2, Fat 0.7, SaturatedFat 0.1, Sodium 7000.2, Carbohydrate 17.6, Fiber 7.6, Sugar 2.9, Protein 5.2

OLD FASHIONED PICKLED OKRA



Old Fashioned Pickled Okra image

Another wonderful pickled okra recipe - from Judy Walker of The Times-Picayune. I use both cider & white vinegar when making pickled okra.

Provided by Busters friend

Categories     Vegetable

Time 40m

Yield 10 pints

Number Of Ingredients 7

10 pints okra, small, tender (4 pounds)
3/4 cup salt
8 cups vinegar (5% acidity)
1 cup water
10 hot peppers (red or green fine)
10 garlic cloves
dill weed, if desired (seed fine too)

Steps:

  • Boil 10 pint canning jars for 15 minutes. Leave in hot water until ready for use.
  • Wash okra with a vegetable brush. Leave short stem. If you prick each pod several times with a needle or fine-pointed knife, pickling solution will enter pod more quickly. This may help prevent floating.
  • Put pods in hot jars with stems alternating up and down for a better pack. Place one pepper and one clove of garlic in each jar. Add 1 teaspoon dill seed, if desired. Heat vinegar, salt and water to boiling. Pour into each jar, covering okra.
  • Remove air bubbles, wipe sealing edge and close with new jar lids following manufacturer's directions.
  • Process in boiling water bath for 10 minutes at a simmering temperature (180 degrees). Immediately remove from water, cool. Store for a month before using to develop flavor.

Nutrition Facts : Calories 118.7, Fat 0.3, SaturatedFat 0.1, Sodium 8511.9, Carbohydrate 19.4, Fiber 7.1, Sugar 4.8, Protein 5.1

More about "dilly pickled okra food"

GARLIC-DILL PICKLED OKRA (CRUNCHY, NOT SLIMY PROBIOTIC SNACK!)
garlic-dill-pickled-okra-crunchy-not-slimy-probiotic-snack image
2019-05-17 I love this super simple recipe for lacto-fermented okra! It has a delightfully dilly, garlicky, salty-sour taste. The okra pods stay crunchy, even …
From traditionalcookingschool.com
4.1/5 (8)
Category Ferment, Side Dish, Snack
Servings 1
Estimated Reading Time 6 mins


PICKLED OKRA (CRISP, PEPPERY & FLAVORFUL) - CHEF TARIQ
pickled-okra-crisp-peppery-flavorful-chef-tariq image
2021-06-03 This okra recipe calls for garlic cloves, peppercorns, coriander seeds and fennel seeds. Dill seed can be a good substitute for the fennel. Add the seeds and peppercorns to a pint jar, then layer the garlic and pack the …
From cheftariq.com


PICKLED OKRA RECIPE - PAULA DEEN
pickled-okra-recipe-paula-deen image
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 …
From pauladeen.com


DILL PICKLED OKRA - SAFIE FOODSSAFIE FOODS
dill-pickled-okra-safie-foodssafie-foods image
Dill Pickled Okra quantity Add to cart SKU: 0-41798-00181-7 Categories: Pickled Products , 16 ounce available , No Preservatives Products Tag: Other Products
From safiefoods.com


DILL PICKLED OKRA RECIPE - FOOD.COM
2021-05-13 Pack okra into hot, sterilized jars, alternating pointed and flat ends. Divide celery leaves, garlic, dill and peppers among jars. Bring water, vinegar, salt and pinch of alum to …
From food.com
Servings 6
Total Time 1 hr 10 mins
Category < 4 Hours
Calories 92 per serving


NATIONAL CENTER FOR HOME FOOD PRESERVATION | HOW DO I? PICKLE
Procedure: Wash and trim okra. Fill jars firmly with whole okra, leaving 1/2-inch headspace. Place 1 garlic clove in each jar. Combine salt, hot peppers, dill seed, water, and vinegar in …
From nchfp.uga.edu


HOT PICKLED OKRA RECIPE - EMILY FARRIS - FOOD & WINE
2013-12-09 Directions. Divide the okra and jalapeno peppers pieces evenly between 3 sterile canning pint jars. Place 3 dried chiles and 1 clove of garlic into each jar. In a small saucepan …
From foodandwine.com


QUICK REFRIGERATOR PICKLED OKRA - FOOD FIDELITY
2020-11-08 Whole Okra; Vinegar; Water; Pickling Salt; Coriander Seeds; Peppercorns; Dill Seeds; Fenugreek Seeds; Garlic Cloves; PICKLING INSTRUCTIONS. There ain’t nothing …
From foodfidelity.com


PICKLED OKRA RECIPE (SPICY & CRUNCHY) | KITCHN
2022-05-09 Sterilize 5 to 6 pint canning jars and lids; keep warm until ready to fill. Prepare a water bath canner so the water is boiling and ready to process. Trim any long stems from 2 1/2 …
From thekitchn.com


BEST PICKLED OKRA RECIPE - HOW TO MAKE PICKLED OKRA - THE …
2022-06-02 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 …
From thepioneerwoman.com


HOW TO MAKE PICKLED OKRA (REFRIGERATOR AND WATER BATH CANNING)
2019-07-01 1/4 teaspoon dill weed (or a couple sprigs of fresh dill) 13-16 okra pods; 1 cayenne pepper pod; 1-3 garlic cloves; 1/2 cup water; 1/4 cup apple cider vinegar; 1 tablespoon salt; …
From tasteofhome.com


DILLY PICKLED OKRA FOOD- WIKIFOODHUB
Bring vinegar, 3/4 cup water, and salt to a boil in a medium pot. Evenly divide garlic, coriander and dill seeds, and dill sprigs between two clean 1-pint canning jars. Pack tightly with okra, …
From wikifoodhub.com


DILL PICKLED OKRA NUTRITION FACTS - EAT THIS MUCH
View other brand name foods Dill Pickled Okra Safie. Main info: Dill Pickled Okra Safie 2 pieces 10.0 Calories 2 g 0 g 1 g 1 g 0 mg 0 g 460 mg 0 g 0 g. ... Amount of net carbs in Dill Pickled Okra: Net carbs How much sugar is in Dill Pickled Okra? Amount of sugar in Dill Pickled Okra: Sugar ...
From eatthismuch.com


Related Search