Spicy Candied Pickled Okra Recipes

SPICY PICKLED OKRA

Steps:

• Wash the okra, rubbing lightly to remove any grit and fuzz. Sterilize 2 (1 quart ) canning jars and lids in boiling water for at least 10 minutes, allow to cool before filling with okra.
• 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. Seal jars, making sure you have cleaned the jar's rims of any residue. Store the jars in the refrigerator. Allow contents to pickle at least one week minimum before eating, two weeks is best.

PICKLED OKRA

Steps:

• Wash the okra and trim the stem to 1/2-inch. Place 1 chile, 1/2 teaspoon mustard seeds, 3 sprigs of dill, 1 clove of garlic and 1/4 teaspoon peppercorns in the bottom of each of 4 sterilized pint canning jars. Divide the okra evenly among the 4 jars, standing them up vertically, alternating stems up and down.
• In a medium saucepan over medium heat, bring the salt, vinegar and water to a boil. Once boiling, pour this mixture over the okra in the jars, leaving space between the top of the liquid and the lid. Seal the lids. Set in a cool dry place for 2 weeks.
• *Tips on Sterilizing Jars
• Properly-handled sterilized equipment will keep canned foods in good condition for years. Sterilizing jars is the first step of preserving foods.
• Sterilizing Tips:
• Jars should be made from glass and free of any chips or cracks. Preserving or canning jars are topped with a glass, plastic, or metal lid, which has a rubber seal. Two piece lids are best for canning, as they vacuum seal when processed.
• To sterilize jars, before filling with jams, pickles, or preserves, wash jars and lids with hot, soapy water. Rinse well and arrange jars and lids open sides up, without touching, on a tray. Boil the jars and lids in a large saucepan, covered with water, for 15 minutes.
• Use tongs when handling the hot sterilized jars, to move them from boiling water. Be sure the tongs are sterilized too, by dipping the ends in boiling water for a few minutes.
• As a rule, hot preserves go into hot jars and cold preserves go into cold jars. All items used in the process of making jams, jellies, and preserves must be clean. This includes any towels used, and especially your hands.
• After the jars are sterilized, you can preserve the food. It is important to follow any canning and processing instructions included in the recipe and refer to USDA guidelines about the sterilization of canned products.

CANDIED DILLS

Steps:

• Remove and reserve half the pickles from their container. Pour approximately 1/2 the sugar over the pickles. Pour in 1 tablespoon pickling spice and 1 teaspoon ground cinnamon. Repeat with remaining pickles, sugar, pickling spice and cinnamon.
• Seal the jar and refrigerate. Turn approximately every six hours for 24 hours to help dissolve the sugar. Serve when the sugar has dissolved.

SPICY CANDIED PICKLED OKRA

Steps:

• 1. Sterilize 6 wide mouth jars, lids and rings place jars on kitchen towel on counter/ leave lids and rings in hot water. At this time fill water bath canner with water and bring to boil....when comes to a boil turn heat down until jars are filled and ready for bathing.
• 2. Wash and drain okra, trim stems close to the body of the okra. Peel 12 cloves of garlic set aside. If you are using chili peppers wash and cut a 1/2 inch slit into one side of each pepper.
• 3. Heat the remaining ingredients, bring to a boil and simmer 5 minutes. Turn heat to low to keep hot while packing jars.
• 4. Put 2 cloves garlic in each jar. 1 chili pepper per jar( if using). Pack the jars with the okra, one up, one down pack jars tight. Tops of the okra should be 1/2 inch from top of jars. Pour hot vinegar mix to with in 1/4 inch of the top of jar. Run thin knife between okra and side of jar to remove bubbles. Add more liquid if need. Just use equal parts vinegar and water. No need to heat.
• 5. Wipe the rims of the jars with a clean cloth. Place sterilized lid and ring on each jar. Tighten firmly but not too tight.
• 6. Place jars in water bath with 1 to 2 inches covering tops of jars. You may need to remove some water to keep pot from running over. Bring to a boil and process 15 minutes. Carefully remove from bath to towel on counter. Allow to cool undisturbed until jars are sealed.

SWEET DILL PICKLED OKRA

Steps:

• Pack washed okra in 6 pint jars.
• Divide garlic, celery seed, hot pepper and dill seed between the jars.
• Combine salt, sugar, water and vinegar in large saucepan; bring to boiling and pour into jars to within 1/2 inch of top.
• Seal jars and place in hot water bath (water to cover jars) for 7 minutes.
• Remove to wire rack to cool.