Quick And Easy Southern Pickles And Okra Recipes

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.

OLD FASHIONED PICKLED OKRA

Steps:

• Boil 10 pint canning jars for 15 minutes. Leave in hot water until ready for use.
• Wash okra with a vegetable brush. Leave short stem. If you prick each pod several times with a needle or fine-pointed knife, pickling solution will enter pod more quickly. This may help prevent floating.
• Put pods in hot jars with stems alternating up and down for a better pack. Place one pepper and one clove of garlic in each jar. Add 1 teaspoon dill seed, if desired. Heat vinegar, salt and water to boiling. Pour into each jar, covering okra.
• Remove air bubbles, wipe sealing edge and close with new jar lids following manufacturer's directions.
• Process in boiling water bath for 10 minutes at a simmering temperature (180 degrees). Immediately remove from water, cool. Store for a month before using to develop flavor.

QUICK PICKLED OKRA

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.

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.)