HOT PICKLED OKRA RECIPES

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HOT PICKLED OKRA RECIPE - EMILY FARRIS | FOOD & WINE



Hot Pickled Okra Recipe - Emily Farris | Food & Wine image

Some like it hot. These spicy okra pickles, made with fresh jalapeño slices and dried whole chiles, are for them. For even more kick, add a tablespoon or two of dried chile flakes to the brine. Slideshow: Spicy Recipes 

Provided by Emily Farris

Total Time 30 minutes

Yield 3 one-pint jars

Number Of Ingredients 9

1 1/2 pounds fresh whole okra
3 fresh jalapeño peppers, cut into 1/4-inch slices
9 dried red chile peppers
3 garlic cloves, peeled
1 cup water
2 cups cider vinegar
1 tablespoon mustard seeds
1/2 cup sugar
Kosher salt

Steps:

  • Divide the okra and jalapeno peppers pieces evenly between 3 sterile canning pint jars. Place 3 dried chiles and 1 clove of garlic into each jar.
  • In a small saucepan over medium-high heat, combine the water, vinegar, mustard seeds, peppercorns, sugar, and 2 tablespoons of kosher salt for the brine. Stir until the sugar and salt are dissolved. Once the mixture has reached a rolling boil, pour the brine as evenly as possible into the jars. Seal the jars in a hot water bath according to the jars' package instructions and store in a cool, dry place for at least a week.

SOUTHERN PICKLED OKRA : TASTE OF SOUTHERN



Southern Pickled Okra : Taste of Southern image

Pickled Okra is another old Southern favorite recipe. Once okra starts growing in the garden, it just keeps coming. This is a great way to enjoy the taste of okra all year long. You'll love the taste.

Provided by Steve Gordon

Total Time 1 hours 10 minutes

Prep Time 1 hours

Cook Time 10 minutes

Yield 7

Number Of Ingredients 8

7 lbs. small fresh okra pods
6 small hot peppers
4 teaspoons dill seed
8 – 9 garlic cloves
2/3 cup canning or pickling salt
6 cups water
6 cups vinegar (5 percent)
Sugar – 1/2 teaspoon per jar used

Steps:

  • Wash jars in warm soapy water. Rinse well.
  • 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.
  • Peel the garlic.
  • Trim the peppers to size to fit into the jars.
  • Prepare the brine by placing water in a medium sauce pot.
  • Add the vinegar.
  • Add the dill seed.
  • Add the peppers.
  • Add the garlic.
  • Bring to a boil on stove top and let boil for one minute. Remove from heat.
  • Remove sterilized jars from canning pot.
  • Place one pod of pepper in each jar.
  • Place one clove of garlic in each jar.
  • Place 1/2 teaspoon of sugar in each jar.
  • Pack each jar tight with pods of okra. Trim okra if needed.
  • Fill the jars with brine leaving 1/2 inch of headspace in each jar.
  • Check jars for proper amount of headspace.
  • Wipe tops of jars with a damp paper towel or cloth.
  • Center one lid on top of jar.
  • Add the band. Tighten “finger tight” only.
  • Place filled jars in rack in canning pot.
  • Lower the rack and jars into the water. Be sure you have one inch of water covering tops of jars.
  • Bring filled canning pot to a rolling boil. Start timing the water bath process.
  • Cover the pot with a lid and let boil for proper amount of time.
  • Raise the rack of jars back up out of the water. Hook handles to top of canning pot.
  • Let jars sit for 5 minutes.
  • Remove jars from rack and place on folded towels on countertop in a draft free location.
  • Do not move or disturb the jars for 24 hours.
  • After 24 hours, press the center of each jar to be sure it is properly sealed.
  • Store jars, in a single layer, in a cool and dry place for up to one year.
  • Enjoy!

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