Spicy 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.

OKRA PICKLES

Steps:

• Trim stems of okra, being careful not to cut pods; set aside. Combine salt, dill seed, water and vinegar in a large saucepot. Bring to a boil.
• Pack okra into hot jars, leaving 1/2-inch headspace. Put 1 clove garlic and one-half pepper in each jar.
• Ladle hot liquid over okra, leaving 1/2-inch headspace. Remove air bubbles. Wipe rims with clean wet papertowel.
• Add hot lids and rings. Process for 15-minutes in a water bath canner once the water has returned to a boil.
• Note: When cutting or seeding hot peppers, wear rubber gloves to prevent hands from being burned.
• about 4 pints

SPICY PICKLED OKRA AND GREEN BEANS

Steps:

• Bring a medium pot of well-salted water to a boil. Have an ice bath ready.
• Boil the green beans until just crisp-tender, about 3 minutes. Add the okra and cook for 30 seconds. Drain in a colander and immediately transfer to the ice bath to cool. Drain the vegetables and pack them into the Mason jar along with the dill and garlic.
• Heat a medium saucepan over medium heat and add the coriander seeds; toast until fragrant and a shade darker, about 2 minutes. Add the vinegar, sugar, red pepper flakes, cayenne, smoked paprika, 1 1/2 teaspoons salt and 1 cup water. Bring to a simmer, stirring until the sugar dissolves. Pour the brine over the vegetables. Add a little water to the jar to cover the vegetables if necessary. Cool to room temperature, then cover the jar and refrigerate for at least 6 hours and up to 3 weeks.