The recipe doesn't have to be spicy, I have my own methods of making it spicy
There's this cool little India Grocery store I just found down the road and they have bins full of fresh okra and all kinds of awesome looking hot peppers!!! There was no way I wasn't going to make spicy pickled okra after finding that great place!!
Any help would be great. I'll do some research online and see what I can come up with but if anyone has recipe they've tried and tested and want to share - That'd be fantastic!
Thank you!
**UPDATE**
I just did a taste test because I couldn't wait any longer. Fantastic! Nice an crispy! Not very spicy though but maybe time will change that. I used the same liquid recipe for the garlic jar as well and those are also mighty tasty.
Pickled Okra
Okra 2 1/2 lbs
Vinegar 3 1/2 cups white & 1/2 cup apple cider
Water 3 1/2 cups
Salt 1/2 cup
Garlic 2 cloves per pint jar (one on bottom & one on top)
Peppers 2 per pint jar sliced in half (I used 4 inch Thai chili's and the heat, surprisingly isn't there yet)
Dill Seed 1 tsp per pint jar
Black Peppercorns Whole 1/4 tsp per pint jar
Coriander 1/8 tsp per pint jar
Fennel 1/8 tsp per pint jar
Bay Leave 1/2 leaf per pint jar
Get your water bath boiling.
Bring water, vinegar & salt to a slow boil for minutes.
Pack jars. Put one of the garlic cloves, one pepper (halved) on the bottom. Stack the Okra in tightly while staggering one stem up, stem down, etc.
Add the other spices on top and add the other garlic & pepper.
Pour the vinegar mixture on top to cover everything while leaving a 1/2'' space to the rim unfilled.
Make sure the 1/2'' of space is wiped clean of any liquid or solid.
Put on tops and seal them in boiling water for 10 minutes. (Longer if you are in high altitude, 2,000ft and up)
Set on counter to cool and seal for four days, then put in fridge for the remainder of their life.
I won't go into extreme details on the safety of canning so make sure to do your research. I will list a few key safety points that you need to be aware of and if you don't understand them completely then you must research them more.
I would recommend eating them within 2 months if they are refrigerated. It's a touchy subject as to how long canned goods keep. Always inspect each jar when you first open them. Make sure they smell & look OK. If there is any type of residue around the lid it would be wise to toss the jar to be safe.
1. Timing is important in canning. Get your canner water boiling while you prepare your spice measurements and other ingredients.
2. Sterilize your jars in boiling water for 10 minutes. You can use your dishwasher if it has a high heat 'pots & pans' steam clean setting BUT I wouldn't recommend that if you plan on storing them in your cupboard. If you use your dishwasher to sterilize them then I'd highly recommend storing them in your fridge.
3. If you timed everything correctly, you should be able to pack your jars, pour the hot vinegar mixture in, seal and drop them in the boiling water batch quickly. If you put cold jars in the boiling water bath they may crack.
Like I said, canning should be treated with careful attention. Do your research on sterilization of the jars and how long you need to seal them in a boiling water bath.
Thanks for reading!
Any help would be great. I'll do some research online and see what I can come up with but if anyone has recipe they've tried and tested and want to share - That'd be fantastic!
Thank you!
**UPDATE**
I just did a taste test because I couldn't wait any longer. Fantastic! Nice an crispy! Not very spicy though but maybe time will change that. I used the same liquid recipe for the garlic jar as well and those are also mighty tasty.
Pickled Okra
Okra 2 1/2 lbs
Vinegar 3 1/2 cups white & 1/2 cup apple cider
Water 3 1/2 cups
Salt 1/2 cup
Garlic 2 cloves per pint jar (one on bottom & one on top)
Peppers 2 per pint jar sliced in half (I used 4 inch Thai chili's and the heat, surprisingly isn't there yet)
Dill Seed 1 tsp per pint jar
Black Peppercorns Whole 1/4 tsp per pint jar
Coriander 1/8 tsp per pint jar
Fennel 1/8 tsp per pint jar
Bay Leave 1/2 leaf per pint jar
Get your water bath boiling.
Bring water, vinegar & salt to a slow boil for minutes.
Pack jars. Put one of the garlic cloves, one pepper (halved) on the bottom. Stack the Okra in tightly while staggering one stem up, stem down, etc.
Add the other spices on top and add the other garlic & pepper.
Pour the vinegar mixture on top to cover everything while leaving a 1/2'' space to the rim unfilled.
Make sure the 1/2'' of space is wiped clean of any liquid or solid.
Put on tops and seal them in boiling water for 10 minutes. (Longer if you are in high altitude, 2,000ft and up)
Set on counter to cool and seal for four days, then put in fridge for the remainder of their life.
I won't go into extreme details on the safety of canning so make sure to do your research. I will list a few key safety points that you need to be aware of and if you don't understand them completely then you must research them more.
I would recommend eating them within 2 months if they are refrigerated. It's a touchy subject as to how long canned goods keep. Always inspect each jar when you first open them. Make sure they smell & look OK. If there is any type of residue around the lid it would be wise to toss the jar to be safe.
1. Timing is important in canning. Get your canner water boiling while you prepare your spice measurements and other ingredients.
2. Sterilize your jars in boiling water for 10 minutes. You can use your dishwasher if it has a high heat 'pots & pans' steam clean setting BUT I wouldn't recommend that if you plan on storing them in your cupboard. If you use your dishwasher to sterilize them then I'd highly recommend storing them in your fridge.
3. If you timed everything correctly, you should be able to pack your jars, pour the hot vinegar mixture in, seal and drop them in the boiling water batch quickly. If you put cold jars in the boiling water bath they may crack.
Like I said, canning should be treated with careful attention. Do your research on sterilization of the jars and how long you need to seal them in a boiling water bath.
Thanks for reading!
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