Pickled Okra Salsa 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!

GRILLED GROUPER FILLETS WITH CREOLE SALSA

Steps:

• Slice roasted corn off cob into pan over heated grill. Add Creole tomato, red onion, pickled okra, garlic, red pepper and olive oil. Stir occasionally until okra and onions are slightly soft, about 3 minutes.
• Preheat grill. Brush grouper with olive oil and grill until cooked through. Place on serving plates and spoon salsa on top of grouper.

PICKLED OKRA SALSA

Steps:

• Put shallots and cilantro into a food processor and pulse until finely chopped.
• Add tomatoes, okra, jalapeno, lime juice, and salt. Pulse all ingredients until you reach your desired consistency. (I prefer a chunkier texture but that's just me.)

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.

PICKLED OKRA

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.

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.

QUICK-PICKLED OKRA

Steps:

• Wash and dry the okra. Trim the tops and cut lengthwise into quarters.
• Wash 2 (16-ounce) wide-mouth jars, lids and rims with hot, soapy water. Dry them with clean towels. In each jar, place 2 garlic cloves, 1 oregano sprig, 1 basil sprig, 1 bay leaf, 1/2 teaspoon black peppercorns, 1/2 teaspoon mustard seeds, 1/2 teaspoon red-pepper flakes, 1/4 teaspoon fennel seeds and 1/8 teaspoon ground cayenne. Divide the okra spears evenly among the jars.
• Add the vinegar, sugar and salt plus 1 cup water to a medium pot and heat over high. Bring to a boil, then reduce the heat to a simmer. Allow to simmer for 3 minutes, stirring occasionally, until the salt and sugar dissolve completely.
• Remove from the heat and add the liquid to the jars. Screw the lids and rims on tightly. Let the jars cool to room temperature, about 30 minutes, then refrigerate until ready to enjoy. Allow at least 4 hours for the seasoning to penetrate the okra. Quick-pickled okra can be stored in the refrigerator for up to 2 months. (A longer resting time means more flavor and less goo.)

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 SALSA RECIPE

Steps:

• 1. Pulse first 6 ingredients and half of tomatoes in a food processor 4 to 6 times or until thoroughly combined. Stir in remaining diced tomatoes. Serve immediately, or cover and chill. Store in refrigerator up to 7 days. If refrigerated, let stand at room temperature 15 minutes before serving.