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
I hate okra but would make these "pickles" for a friend of mine in N.C. She thought these were great! I would'nt know-LOL-
Provided by Diana Adcock
Categories < 60 Mins
Time 45m
Yield 6 pints
Number Of Ingredients 7
Steps:
- Make a brine with vinegar, water and celery seeds.
- Boil in a stainless steel pot or enamel.
- Pack okra firmly in hot, boiled jars.
- In each jar add 4 onions, 1 clove garlic and 1 chili pepper if using.
- Pour boiling brine over veg leaving 1/4 inch headspace.
- Process for 15 min in a boiling water bath at altitudes up to 1000 feet.
- Let stand for 2-3 weeks before serving.
Nutrition Facts : Calories 122.8, Fat 0.5, SaturatedFat 0.1, Sodium 33.7, Carbohydrate 23.1, Fiber 8.3, Sugar 5.4, Protein 5.4
PICKLED OKRA
Categories Onion Vegetable Summer Okra House & Garden
Yield Makes about 8 pints
Number Of Ingredients 9
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
Grandma Oma always made these, and I still do. They are a welcome change on a relish tray.
Provided by Lorelei Rusco
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled
Time 1h
Yield 24
Number Of Ingredients 6
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.
Nutrition Facts : Calories 9.5 calories, Carbohydrate 2.1 g, Fiber 0.9 g, Protein 0.6 g, Sodium 584.6 mg, Sugar 0.3 g
SPICY PICKLED OKRA
Pickled okra with some kick, and a nice smoky flavor. A perfect garnish or snack.
Provided by weatherman
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled
Time P7DT45m
Yield 12
Number Of Ingredients 8
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.
Nutrition Facts : Calories 45.8 calories, Carbohydrate 6.3 g, Fat 0.9 g, Fiber 2.3 g, Protein 1.4 g, SaturatedFat 0.2 g, Sodium 882 mg, Sugar 1 g
QUICK-PICKLED OKRA
Quartering the okra significantly cuts down pickling time in this recipe: The vegetable pickles more quickly because its insides are exposed. Most picklers have their own special way of seasoning the love-it or leave-it vegetable. "Pickled okra had to grow on me," Kenneth Garrett, a lifelong New Orleans resident and avid pickler, said. Now, he eagerly awaits okra's growing season, and he makes pickled okra with basil and oregano, all from his garden. He serves it alongside fried chicken or as a snack. Mr. Garrett adds Creole seasoning, but this recipe uses whole peppercorns instead. Feel free to be creative with spices here. This recipe is ready in hours, but you can minimize okra's characteristic gooeyness by refrigerating the pickles for two weeks before enjoying. Lastly, whenever preserving or canning, even for a "quick" job like this, it's important to maintain a sterile environment. Wash the jars, lids and rims with hot, soapy water and dry them with clean towels.
Provided by Vallery Lomas
Categories snack, pickles, vegetables, appetizer, side dish
Time 20m
Yield 2 (16-ounce) wide-mouth jars
Number Of Ingredients 13
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.)
QUICK PICKLED OKRA
Vinegary and bright, pickled okra adds another layer of flavor to your meal.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 50m
Number Of Ingredients 9
Steps:
- Rinse okra in a colander. Add 3 tablespoons salt, and toss to combine. Let okra drain in sink 10 minutes. Meanwhile, prepare an ice-water bath; set aside.
- Put remaining 3 tablespoons salt, 2 cups water, the vinegar, sugar, bay leaves, pickling spice, cayenne, onions, and jalapeno into a nonreactive medium saucepan. Bring to a boil over medium heat, stirring until sugar has dissolved.
- Rinse okra under cold running water to remove salt. Transfer to a large nonreactive bowl. Pour brine over okra. Set bowl in ice-water bath; let cool 10 minutes. Transfer bowl to refrigerator to cool completely, about 25 minutes. Serve.
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