Spicy Pickled Okra Food

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.

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.

SPICY PICKLED OKRA AND GREEN BEANS

Steps:

• Bring a medium pot of well-salted water to a boil. Have an ice bath ready.
• Boil the green beans until just crisp-tender, about 3 minutes. Add the okra and cook for 30 seconds. Drain in a colander and immediately transfer to the ice bath to cool. Drain the vegetables and pack them into the Mason jar along with the dill and garlic.
• Heat a medium saucepan over medium heat and add the coriander seeds; toast until fragrant and a shade darker, about 2 minutes. Add the vinegar, sugar, red pepper flakes, cayenne, smoked paprika, 1 1/2 teaspoons salt and 1 cup water. Bring to a simmer, stirring until the sugar dissolves. Pour the brine over the vegetables. Add a little water to the jar to cover the vegetables if necessary. Cool to room temperature, then cover the jar and refrigerate for at least 6 hours and up to 3 weeks.

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.

SPICY PICKLED OKRA

Steps:

• Wash the okra and trim the stems to 1/2 inch. Place 1 chile, 1/2 teaspoon mustard seed, 1/4 teaspoon peppercorns, and 2 cloves of garlic in the bottom of each of 4 sterilized pint-sized canning jars (see page 279). Divide the okra evenly among the jars, placing the pods vertically, alternating stems up and down.
• In a medium saucepan over medium heat, bring the vinegar, water, and salt to a boil. Carefully pour the boiling mixture over the okra in the jars, leaving 1/4 inch of headroom between the top of the liquid and the lid. Seal the lids.
• Process the jars in a boiling-water canner for 15 minutes (see page 279). Store the unopened jars at room temperature for up to 1 year. Once the jars are opened, store in the refrigerator for up to 1 month.
• variation
• For refrigerator pickles, skip the boiling-water canner and refrigerate for up to 1 month.
• pickling salt
• Pickling salt is fine-grained, highly pure, and free of additives, including iodine and anticaking agents that cause the pickles to turn dark and the pickling liquid to turn cloudy. Although sea salt does not contain additives, it does contain various minerals and elements that can cloud the mixture. Also, flaked salts vary in density and are not recommended for pickling. Pickling salt is labeled as such, and it's available in many grocery stores and online.

SPICY PICKLED OKRA

Steps:

• Combine vinegar and the next 7 ingredients (through cumin seeds) in a large saucepan; bring to a boil. Cook 1 minute or until sugar and salt dissolve, stirring frequently. Remove from heat stir in fresh dill sprigs, jalapenos and okra pods. Cool completely; pour mixture into an airtight container. Cover and chill.
• ***from past experience, I might seed the jalapenos -- for fear they might be too hot for our guests***.
• Time is estimated! (and does not include cooling times).

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.

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.