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This pickled okra recipe comes to us from Taste of Home Community Cook AJ Lively. It involves simple ingredients and no boiling or fussy canning. Simply make room in your fridge! If you're not familiar with canning, this is the method to start with. Ingredients. 13-16 okra pods; 3 cloves garlic, crushed; 1 tablespoon kosher salt, plus more.
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Step 2: Pack Jars. Pack 2 1/2 lbs. small fresh okra into hot jars, filling to 1⁄2 inch from top. Place 1 green chile pepper, 1 garlic clove, and 1 tsp. dill seeds in each jar. Bring 4 cups white vinegar (% acidity), 1/2 cup salt, 1/4 cup sugar, and 4 cups water to a boil over medium-high heat. Pour over okra, filling to 1⁄2 inch from top.
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Combine salt, dill seed, water and vinegar in a large saucepot. Bring to a boil. Pack okra into hot jars, leaving 1/2-inch headspace. Put 1 clove garlic and one-half pepper in each jar. Ladle hot liquid over okra, leaving 1/2-inch headspace. Remove air bubbles. Wipe rims with clean wet papertowel. Add hot lids and rings.
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In a large saucepan over medium heat combine the vinegar, water, pickling salt, dill seeds, paprika, and crushed red pepper and bring to a soft boil. Continue to boil for 2 minutes, uncovered, until the salt is completely dissolved. Using a ladle and a canning funnel (optional) to scoop the vinegar brine into each jar.
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Sterilize the Canning Jars. Preheat the oven to 325ºF/160ºC. Then wash the jars (and lids) in hot soapy water, rinsing them well to remove all the suds. Place the jars (not including rubber/plastic parts or non-heat-proof elements) in the oven for 10-15 minutes, or until the jars are completely dry.
three jars filled with pickles sitting on top of a table
Place 1 garlic clove and 1/2 chile in each jar. Ladle the hot pickling liquid into each jar to cover the okra, again leaving 1/2-inch headspace. Remove air bubbles and add more hot pickling liquid as needed. Wipe the rims with a clean paper towel. Place the lids on the jars and screw on the bands.
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Wash new, unused lids and rings in warm soapy water. Bring water, vinegar, and salt to a rolling boil in a small saucepan. Divide okra evenly between the hot, sterlized jars. Place a dried chile and a teaspoon of dill into each jar. Pour hot brine over okra, then run a clean knife or thin spatula around the insides of the jars to remove any air.
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Instructions. Prepare jars, rings and lids according to standard canning procedure. Into the sterile jars, pack as many pods of okra as possible with the tips pointing up. To each jar add 1 whole garlic clove, 1 teaspoon of canning salt, 1 teaspoon of dill seed and 1/4 teaspoon of whole peppercorns.
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Place 1 teaspoon of dried dill and 1 teaspoon sugar into each jar. In a medium saucepan over medium heat, stir together water, vinegar and salt. Bring to a boil. While vinegar mixture is still hot, ladle into the hot sterilized okra jars, filling to within 1/4 inch of the top. Wipe rims with a clean damp cloth and seal jars with lids and rings.
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Place packed hot jars in canning rack, and place in simmering water in canner. Add additional water as needed to cover by 1 to 2 inches. Now bring water to a rolling boil. Process jars 15 minutes in boiling water canner. Remove from heat. Remove jars carefully and let cool on a surface for 12 to 24 hours.
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In a saucepan, heat water, vinegar, salt, dill, and red pepper flakes to a simmer, stirring occasionally until salt it dissolved. Place a clove of garlic in each jar. Pack each jar with okra, leaving 1/2 inch headspace (or more) Ladle hot brine over okra to completely cover. Wipe rims.
Okra Soup
Add the canned okra and sauté for 5-7 minutes, until it's tender. Squeeze the lemon juice over the okra and season with salt and pepper. Stir everything together and cook for another 2 minutes. Remove from heat and serve as a side dish or as a topping for grilled meats or salads.
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Lower the heat to medium and add the onions, garlic and chopped jalapeno peppers. Cook for 4 to 5 minutes stirring regularly (do not let the garlic burn, if needed adjust heat). Add the okra and sautee for 5 to 7 minutes over medium-high heat. Season with kosher salt, black pepper and spices. Toss to coat.
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Rinse okra and trim tops — do not cut into the pods. Fill jars by placing some pods stem up and some stem down. To each jar, add 1 teaspoon dill seed, 1/4 teaspoon mustard seed, 1/4 teaspoon peppercorns, 1/2 teaspoon sugar, 1/8 teaspoon pickle crisp granules, and a clove of garlic. In a large pot, combine the water, apple cider vinegar, and salt.
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Boil the okra-filled jars: Place the packed jars back in the pot with water you used to heat the jars. The water should still be hot. Because the jars are now full jars, rather than empty, some water will be displaced. Allow for 1 to 2 inches of water to cover the jars. Beyond that you may want to remove excess water.
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directions. Place 1 gallon of sliced okra a large pot and just cover with water. Add the salt and vinegar. Cook the okra until it changes color and turn the fire off. If cooking on electric remove from the burner. This a very important step, this blanching process doesn't take long.You don't want the okra to be very soft.
