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
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 AND GREEN BEANS
Provided by Valerie Bertinelli
Categories side-dish
Time 6h45m
Yield 1 quart
Number Of Ingredients 11
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.
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
I have not tried this recipe, but have had pickled okra..both as pickles and in lieu of olives in a martini (that is suggested in the Magazine I got this recipe out of Cooking Light) I was thrilled when they served okra in my drink!! (at a Friends 'Martini' party once several years ago) This recipe says to refrigerate in airtight container for up to two weeks. I will save this recipe to make before one of our barbques this summer!
Provided by katie in the UP
Categories Vegetable
Time 25m
Yield 5 cups, 20 serving(s)
Number Of Ingredients 10
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).
Nutrition Facts : Calories 25.2, Fat 0.1, Sodium 702.6, Carbohydrate 4.7, Fiber 1.2, Sugar 2.5, Protein 0.7
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.)
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