Pickled Okra Food

SPICY PICKLED OKRA

Steps:

• Wash the okra, rubbing lightly to remove any grit and fuzz. Sterilize 2 (1 quart ) canning jars and lids in boiling water for at least 10 minutes, allow to cool before filling with okra.
• Combine the cider vinegar, water, garlic, red pepper flakes, smoked paprika, salt, and peppercorns to a boil in a large pot over medium-high heat. Reduce the temperature and simmer for 15 minutes. Remove from the heat.
• Pack fresh, cleaned okra loosely into the jars. Pour the hot brine over the okra, filling the jars to the top. Seal jars, making sure you have cleaned the jar's rims of any residue. Store the jars in the refrigerator. Allow contents to pickle at least one week minimum before eating, two weeks is best.

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:

• Fill sterilized jar with okra, onion, garlic, dried chile, black peppercorns, coriander seeds, mustard seeds, fennel seeds, allspice, and cloves.
• In a large pot over high heat, combine vinegar, water, 3 to 4 tablespoons kosher salt, and 1 to 2 tablespoons sugar and bring to a boil.
• Ladle hot brine over okra and seal jar. Allow jar to sit for a minimum of 1 week to marry the flavors before using. Refrigerate after opening.

PICKLED OKRA

Steps:

• Wipe the rims, then put on the lids: Wipe the rims with a clean damp towel. Place the lids on jars. Screw on the the lids, firmly, but not too tight.
• Let the jars cool: 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 1 to 2 months in the refrigerator. Let sit 24 hours before eating.

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:

• Gather the ingredients.
• Trim off and discard any brown bits from the stem ends of the okra pods, rinse the pods clean, and dry them thoroughly with paper towels or a clean kitchen towel.
• Peel the garlic and cut it into thin slices.
• Stuff the trimmed okra, sliced garlic, and dill seeds into a clean pint jar. To make spicy pickles, be sure to stuff in the chile option. Be a bit aggressive, since the okra will shrink a bit as it pickles and you want to take advantage of the space in there.
• Bring the vinegar, water, and salt to a boil.
• Ladle the hot mixture over the okra in the jars, leaving about 1/2 inch of headspace.
• Close the jars. Let the jar(s) sit until they've cooled to room temperature. As they cool they may "pop"-all this means is the seal on the jar sealed itself. While a "popped" jar still cannot be stored in the cupboard (it wasn't hot-water processed), there is nothing wrong with that jar and it will keep in the fridge. Put the jar(s) in the fridge and let them sit for at least 1 week but ideally four weeks before opening to eat.

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:

• Mix vinegar, water, and pickling salt in a pot and bring to a boil.
• Wash your okra and set aside.
• Bring a canner to a simmer with jars inside.
• Wash lids and bands with warm soapy water.
• Remove one jar at a time from canner and add 1 tsp dill seed, 1 pod red pepper or 1/8 tsp cayenne pepper and 3 garlic cloves.
• Pack okra into jar tightly after adding seasoning and pour in brine.
• Leave 1/2 inch head space in your jar after removing all air bubbles.
• Wipe rim and add band and lid.
• Place in the canner, repeat until all jars are full or your okra is gone.
• Process jars in boiling water canner for 15 minutes.
• Remove pot from heat and allow to sit for 5 minutes.
• Remove jars and allow to cool.
• Check after 24 hours for a seal.

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.

SPICY PICKLED OKRA

Steps:

• Combine all ingredients in a medium saucepan over medium high heat. Add peppers to suite your heat level. One pepper will give it a little bite.
• Bring mixture to a boil, then reduce heat and simmer until the salt is dissolved.
• Pack okra into clean pint jars. Pour brine over the okra, leaving ¼ inch headspace. Place okra in the refrigerator or can using the water bath canning method.
• Okra is ready to eat after three weeks.

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.

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.

PICKLED OKRA

Steps:

• Wash and trim the okra without slicing into the pods. Set aside.
• Wash, trim (seed if desired) and slice thinly the hot peppers; set aside.
• In each jar, put a peeled clove of garlic.
• Leaving 2 cm (1/2 inch) head space, divide the okra out amongst the jars, packing it in firmly. Cut up the okra into large chunks if you have to, to get them to fit.
• Put the vinegar, water, dill seed, mustard seed (optional), salt and hot pepper slices in a microwave-safe jug and zap until boiling. Mind the surge when removing. (Or put in a pot on the stove and bring to the boil.)
• Fill each jar with the vinegar solution, leaving 2 cm (1/2 inch) head space.
• Debubble, adjust headspace.
• Wipe rims.
• Put lids on.
• Process in a water bath or steam canner.
• Process jars for 10 minutes; increase time as needed for your altitude.
• Best after at least a month of jar time.

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!

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.

AUNT LILLIAN'S PICKLED OKRA

Steps:

• Heat vinegar, water, and salt in a saucepan over medium-high heat; bring to a boil. Remove from heat.
• Sterilize jars and lids in boiling water for at least 5 minutes. Pack okra, 1 pepper, and 1 garlic clove tightly into each of the hot, sterilized jars; sprinkle mustard seeds over the top. Pour vinegar mixture into each jar, leaving 1/2-inch space at the top. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
• Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 10 minutes.
• Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area, and wait at least 4 weeks before opening.

PICKLED OKRA

Steps:

• Prepare jars, rings and lids according to standard canning procedure.
• Into the sterile jars, pack as many pods of okra as possible with the tips pointing up.
• To each jar add 1 whole garlic clove, 1 teaspoon of canning salt, 1 teaspoon of dill seed and 1/4 teaspoon of whole peppercorns.
• Finish packing the jars as much as possible with additional okra, tips down, fitting the pods in tightly but take care not to crush the okra.
• Bring the vinegar and water to a boil. Fill jars to within 1/4 inch of the rim.
• Place lids and rings on jars and process in a boiling water bath for 10 minutes.
• Remove jars from the canner and allow them to cool completely.
• Let the pickles sit for 4-6 weeks to achieve the best flavor.

OKRA PICKLES

Steps:

• Trim stems of okra, being careful not to cut pods; set aside. Combine salt, dill seed, water and vinegar in a large saucepot. Bring to a boil.
• Pack okra into hot jars, leaving 1/2-inch headspace. Put 1 clove garlic and one-half pepper in each jar.
• Ladle hot liquid over okra, leaving 1/2-inch headspace. Remove air bubbles. Wipe rims with clean wet papertowel.
• Add hot lids and rings. Process for 15-minutes in a water bath canner once the water has returned to a boil.
• Note: When cutting or seeding hot peppers, wear rubber gloves to prevent hands from being burned.
• about 4 pints

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 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.