Top Rated Pickled Okra Recipes

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TOP RATED PICKLED OKRA



Top Rated Pickled Okra image

Have a happy time lining those gleaming jars on your sunshine soaked windowsill. The same process could be repeated for pickling other veggies from your kitchen garden as well!

Provided by Mini Ravindran

Categories     Low Protein

Time 25m

Yield 2 pint jars

Number Of Ingredients 7

2 pints small okra
1 cup cider vinegar
1/4 cup water
2 hot peppers
1 tablespoon salt
2 teaspoons dill seeds
4 cloves garlic

Steps:

  • Wash okra; bring vinegar, water, and salt to a boil.
  • Put okra in pint jars.
  • To each pint, add 1 teaspoon dill seed, 2 cloves garlic, and 1 pod pepper.
  • Pour boiling brine to cover okra.
  • Process in boiling water for 5 minutes.
  • Wait 1 month before serving.

Nutrition Facts : Calories 120.4, Fat 0.6, SaturatedFat 0.1, Sodium 3515.4, Carbohydrate 22.6, Fiber 7.6, Sugar 5.2, Protein 5.6

GRANDMA OMA'S PICKLED OKRA



Grandma Oma's Pickled Okra image

Grandma Oma always made these, and I still do. They are a welcome change on a relish tray.

Provided by Lorelei Rusco

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Pickled

Time 1h

Yield 24

Number Of Ingredients 6

1 ½ pounds fresh okra
3 dried red chile peppers
3 teaspoons dried dill
2 cups water
1 cup vinegar
2 tablespoons salt

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.

Nutrition Facts : Calories 9.5 calories, Carbohydrate 2.1 g, Fiber 0.9 g, Protein 0.6 g, Sodium 584.6 mg, Sugar 0.3 g

PICKLED OKRA



Pickled Okra image

Provided by Alton Brown

Categories     side-dish

Time P14DT35m

Yield 4 pints

Number Of Ingredients 10

2 pounds young, small to medium okra pods
4 small dried chiles, split in 1/2
2 teaspoons mustard seeds
12 sprigs fresh dill
4 cloves garlic, whole
1 teaspoon whole peppercorns
1/4 cup kosher salt
2 cups rice wine vinegar
2 cups bottled water
Special Equipment: 4 pint-sized canning jars, sterilized*

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.

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