Evelyns Pickled Okra Recipes

EVELYN'S PICKLED OKRA

Steps:

• In each of 9 pint size hot jars (I prefer wide mouth jars), put 1 pepper, 2 cloves garlic, and 1 tsp dill seed.
• Pack washed okra into jars to within 1/2" from the top of the jar.
• Boil vinegar, water, canning salt, and sugar.
• Pour vinegar mixture over okra, again filling to within 1/2" from the top of the jar.
• Remove any air bubbles.
• Wipe rim of jar clean and put on lids and screw bands.
• Process in hot water bath canner for 10 minutes.
• *Instead of using whole peppers, you can use 2 pieces of pepper cut into about 1 1/2 to 2 inch pieces.
• **Instead of using 2 small cloves of garlic for each jar, you can use 1 large clove.

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:

• Grind the onions and peppers together in a meat grinder, using the coarsest blade. Mix the ground vegetables and salt in a bowl, cover with a lid or plate and weight the top. Leave for 3 hours, then drain. Put the vinegar, sugar and spices in a large pot and stir until the sugar is dissolved. Cut off the stems of the okra, add to the pot with the drained vegetables and cook over low heat until the vegetables are very hot and the liquid almost to a boiling point. Do not allow to boil. Ladle into hot, sterilized preserving jars,cover and seal. Store in refrigerator or cool place for 4 months before using.

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.

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.