Pickled Okra Food

GRANDMA OMA'S PICKLED OKRA

Steps:

• Divide the fresh okra evenly between 3 sterile (1 pint) jars. Place one dried chile, and one teaspoon of dill into each jar.
• In a small saucepan, combine the water, vinegar and salt. Bring to a rolling boil. Pour over the ingredients in the jars, and seal in a hot water bath for 10 minutes. Refrigerate jars after opening.

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.

SWEET DILL PICKLED OKRA

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.

PICKLED OKRA SANDWICHES

Steps:

• Cut off the crust from bread.
• With a rolling pin flatten each slice of bread until very thin.
• Spread soften cream cheese on bread slice, place one okra spear in center; roll up bread and cheese around okra.
• Roll sandwich in chopped parsley.
• Cut in half, or smaller pieces, if desired.

TOP RATED PICKLED OKRA

Steps:

• Wash okra; bring vinegar, water, and salt to a boil.
• Put okra in pint jars.
• To each pint, add 1 teaspoon dill seed, 2 cloves garlic, and 1 pod pepper.
• Pour boiling brine to cover okra.
• Process in boiling water for 5 minutes.
• Wait 1 month before serving.

PICKLED DILLED OKRA

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.

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:

• 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.