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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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Wash & cut okra into bite-size pieces removing ends. Fill Large Pot with water, add jars & bring to boil. Reduce heat to simmer. Fill Small Pan with water, add rings & lids & bring to boil. Reduce heat to simmer. Add Filtered Water, salt & ACV to Large Pot. Bring to boil.
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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. Step. 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.
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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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Sterilize the Canning Jars. Preheat the oven to 325ยบF/160ยบC. 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.
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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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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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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.
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Step 2: Pack Jars. Pack 2 1/2 lbs. small fresh okra into hot jars, filling to 1โ2 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 1โ2 inch from top.
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Add the canned okra and sautรฉ 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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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.
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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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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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Rinse okra and trim tops โ 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.
three jars filled with pickles sitting on top of a table
Rinse and Drain: Start by rinsing the canned okra under cold water to remove any excess brine or preserving liquids. Drain thoroughly before using. Enhance the Flavor: While canned okra is a convenient option, it may benefit from a little flavor boost. Consider adding spices, herbs, or a splash of lemon juice to elevate the taste.
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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.
