Spicy Pickled Okra

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Method. Wash the okra pods and trim away the stem ends (for chips cut 1/4-inch thick slices). Combine vinegar, water, and salt in a medium saucepan and bring to a boil. Place the dill seed, garlic, red chili flake, mustard seeds, and peppercorns in each of the four jars. Add 2 slices jalapeno peppers to each jar.

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Boil for about one minute, or until sugar and salt dissolve, stirring frequently. Remove from heat. Stir in fresh dill heads, jalapenos, and okra pods. Cool completely with the pot sitting out at room temperature. Once cooled, pour mixture into an airtight container; cover and chill.

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In a large enameled pot bring vinegar, salt, garlic, hot peppers, and mustard seed to a boil and simmer for 5 minutes. Divide peppers, garlic cloves and mustard seeds evenly between jars. Cover okra with hot pickling liquid by at least 1/4-inch, leaving at least 1/2-inch from the jar rims. Make sure there are no air bubbles in jars, wipe rims.

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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.

Spicy Pickled Okra

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.

Spicy Pickled Okra

Instructions. Evenly divide between 4 sterilized pint-sized jars the okra, dill, Serrano chiles and garlic cloves. Bring the vinegar and spices to a boil and pour into the jars. Fill up the rest of the jar with water. Let cool (about half an hour) and then cover and refrigerate.

Pickled Okra Recipe Pickled okra, Pickled okra recipes, Okra recipes

Combine dill seed, minced garlic, dill weed, mustard seed, onion, jalapenos, water, vinegar and salt in a medium saucepan. Bring the brine to a simmer heat until the salt is dissolved. Pack the okra into clean pint jars. Pour brine over the okra, leaving ¼ inch headspace. Top with a lid.

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Place jars in canning pot and cover with water. Bring pot to boil and let jars boil for 15 minutes to sterilize. Place jar lids and bands in water on lowest heat setting on your stove top. Do not overheat or boil. Wash the okra and the peppers under cool running water. Trim the stems from the ends of the okra.

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Directions. 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, jalapeños, and okra pods. Cool completely; pour mixture into an airtight container.

Hot Pickled Okra Recipe Emily Farris Food & Wine

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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Bring the water, apple cider vinegar, white vinegar, pickling spice, granulated sugar, and kosher salt in a mixing bowl or pitcher. Stir the mixture to dissolve the sugar and salt. Once the sugar and salt dissolve, carefully pour the liquid into the jars, filling to within 1/4 inch of the rim.

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Pierce those caps with a needle several times; this will let the vinegar seep in. Bring the vinegar, water, salt, sugar and mustard seeds to a boil. Tuck a grape leaf in each pint jar. Put a few pieces of cut hot pepper in the jar. Pack the okra in over it, top to bottom, bottom to top. Pack tightly.

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Add 1 to 2 lemon slices, a dill sprig, a dried chile, and 1 teaspoon pickling spices to each of 4 pint-sized jars. Divide the okra evenly between jars, packing it in tightly. Set aside. 2 In a medium saucepan, bring 3 cups water, the vinegar, sugar, and salt to a boil over medium-high heat. Divide the vinegar mixture evenly among jars to cover.

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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.

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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.