Sweetdillpickledokra Recipes

GRANDMA OMA'S PICKLED OKRA

Steps:

• Divide the fresh okra evenly between 3 sterile (1 pint) jars. Place one dried chile, and one teaspoon of dill into each jar.
• In a small saucepan, combine the water, vinegar and salt. Bring to a rolling boil. Pour over the ingredients in the jars, and seal in a hot water bath for 10 minutes. Refrigerate jars after opening.

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.

SWEET DILL REFRIGERATOR PICKLES

Steps:

• In a saucepan, combine sugar, vinegar, water and salt. Bring to a boil and boil 1 minute. In a large nonmetallic container, combine cucumbers, onion and dill. Pour dressing over; cool. Cover and refrigerate at least 3 days before serving. Stir occasionally.

SWEET DILL PICKLES

Steps:

• Drain pickles and slice into 1/4 inch pieces. Place in a medium bowl with 2 cups sugar. Stir, cover and allow to stand at room temperature 6 to 8 hours, or overnight.
• In a medium saucepan, mix together the remaining sugar, vinegar, water and pickling spice. Bring to a boil. Pour over the pickles. Allow the mixture to stand at room temperature 6 to 8 hours, or overnight.
• Transfer the pickles to sterile jars and store in the refrigerator. Serve chilled.

PICKLED DILLED OKRA

Steps:

• Wash and trim okra. Fill jars firmly with whole okra, leaving 1/2-inch headspace.
• Place 1 garlic clove in each jar. Combine salt, hot peppers, dill seed, water, and vinegar in large saucepan and bring to a boil.
• Pour hot pickling solution over okra, leaving 1/2-inch headspace.
• Adjust lids and process in water bath - 10 minutes for elevations up to 1000 feet, 15 minutes for 1000 to 6000 feet & 20 minutes for elevations > 6000 feet.

SWEET AND SPICY DILL PICKLES RECIPE - (4.1/5)

Steps:

• (This includes directions for processing in a boiling water bath, which is recommended for safe storage. I personally skip this part, but ensure that my jars are fresh from the dishwasher and very hot. I seldom have a jar that does not seal, and only make enough to last the year. But if you are planning on storing your jars for an extended period, a boiling water bath is recommended.) Place jars into dishwasher and run them on a regular cycle. Meanwhile, fill the canner about 1/3 full of water and start heating. Put all the brine ingredients into a large pot and bring to a boil, then reduce the heat to a simmer. Bring a small pot of water to a boil and remove from heat; place the jar seals into the hot water and let them sit until you are ready to use them. (I use the Bernardin Snap Seals and lids). When the jars are ready, remove them from the dishwasher one at a time. Place a head of dill, 2 cloves of garlic, 1 slice of jalapeno and 1 tsp. pickling spice into the bottom of the jar. Fill the jar tightly with cucumbers, strategically placing them for maximum fit. Place on top of the cucumbers 2 cloves of garlic, 1 tsp. of pickling spice, 2 slices of jalapeno and lastly one more head of dill. Using a glass measure or a soup ladle, carefully pour the hot brine into the jar to within a couple of millimeters of the top; place the seal and then screw the lid on tightly. Move on to the next jar and repeat until all the jars are full and sealed. Place each jar into the canner- you may need to add more hot water to ensure that all jars are covered by at least one inch of water. Cover canner and bring water to full rolling boil; once the water is boiling process for 15 minutes. When processing time is complete, remove canner lid, wait 5 minutes, then carefully remove jars without tilting and place them upright on a protected work surface. Cool upright, undisturbed for 24 hours, then move them to a cupboard or cool, dark room for storage. The pickles will be ready to eat in 4 weeks, but are even better if you can leave them for 6 weeks. Enjoy!

SWEET DILL PICKLES RECIPE - (3.7/5)

Steps:

• Clean and quarter cucumbers lengthwise, and soak in hot water for 1 hour. Place vinegar, sugar, salt, celery seed, turmeric, and mustard seed in large pot and bring to low boil. Simmer until slightly thickened to a light syrup. Place a head of dill in bottom of sterilized jars. Pack cucumber spears into jars. Place more dill on top and fill with hot brine. Lid jars and hot water bath for 5 minutes. Let jars rest for 2 weeks minimum for full flavor.