Pickled Bill Aka Okra Food

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.

PICKLED OKRA

Steps:

• Make a brine with vinegar, water and celery seeds.
• Boil in a stainless steel pot or enamel.
• Pack okra firmly in hot, boiled jars.
• In each jar add 4 onions, 1 clove garlic and 1 chili pepper if using.
• Pour boiling brine over veg leaving 1/4 inch headspace.
• Process for 15 min in a boiling water bath at altitudes up to 1000 feet.
• Let stand for 2-3 weeks before serving.

PICKLED OKRA

Steps:

• 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 okra evenly between jars, packing it in tightly. Set aside.
• In a medium saucepan, bring 3 cups water, the vinegar, sugar, and salt to a boil over medium-high heat. Divide the vinegar mixture evenly among jars to cover the okra (you may have some vinegar mixture remaining). Let stand at room temperature for one hour before eating, or refrigerate for up to 2 weeks.

DILLY PICKLED OKRA

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.