Pickled Cocktail Okra Food

PICKLED OKRA

Steps:

• Wash okra well. Drain and set aside. Place 1 clove
• garlic and 1 hot pepper into each of 7 hot
• sterilized pint jars. Pack jars firmly with okra,
• leaving 1/2 inch head space; add 1 teaspoon dill
• seed to each. Combine vinegar, water, and salt in a
• large saucepan; bring to a boil and pour over okra.
• Screw metal bands on tightly. Process 10 minutes in
• a boiling water bath. Let pickles stand at least 5
• weeks before opening. This is really hot. You may
• want to cut the amount of spices used.

PICKLED OKRA

Steps:

• Wash the okra and trim the stem to 1/4-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, Pack the okra in the jars, alternating stem-side-up and stem-side-down to allow you to pack the okra well into the jars. The top of the okra should come between an inch to 1/2 an inch from the rim of the jar.
• 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.
• Pour the hot vinegar mixture over the jars, up to 1/4-inch from the rim of the jars. Run a thin knife between the okra and the jars to dislodge any obvious air bubbles. Okra is filled with air, so while you run the knife between the okra and the jars, air bubbles will be released from within the okra as well. If the top level of the pickling liquid lowers while you do this, just top off with more of the pickling liquid. If for any reason you don't have enough pickling liquid for all the jars, just add equal amounts of cider vinegar and water. No need to heat first, the liquid will get boiled in the hot water bath.
• Wipe the rims with a clean damp towel. Place sterilized lids on jars. Screw on the the lids, firmly, but not too tight.
• Place packed jars back in the pot with water you used to sterilize the jars. The water should still be hot. Because you are putting back in full jars, rather than empty jars, some water will be displaced. Allow for 1 to 2 inches of water to cover the jars. Beyond that you may want to remove excess water. Bring to a boil and process for 15 minutes. Remove to towel lined counter or to a rack (you want to avoid putting a hot jar on a cold surface, or else the jar might crack.).
• 10 As the jars cool, you should hear a popping sound as the vacuum created by the cooling air in the jars pulls the lid down and seals the jars. A properly sealed jar can last in a cool closet out of direct sun for about a year. If any jars do not seal, store them chilled in the refrigerator. Opened jars should last one to two months in the refrigerator.
• Let sit 24 hours before eating.

OLD FASHIONED PICKLED OKRA

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.

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 COCKTAIL OKRA

Steps:

• Wash Okra and pack into clean jars with screw tops.
• Into each jar put 1 red or green hot pepper, 1 clove of garlic, 1/2 teaspoon celery seed and 1/2 teaspoon mustard seed.
• In a saucepan, combine vinegar, water & pickling salt; bring to a boil, then pour over the okra, filling almost to the top but leaving a half inch "headspace".
• Wipe rims of jars with clean cloth then place lids and rings on the jars and seal.
• Process in a boiling water bath for 10 minutes then remove and allow to cool.
• If you are in an area which is above 1000 feet in elevation, you may need to process longer or you may check with the USDA's guidelines for canning & processing at their website.
• These pickled okra need to set up for 2 months.