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Recipe Spicy quickpickled okra California Cookbook

Instructions. Combine okra, garlic, dill, and chile in a clean two-quart glass jar and set aside. Bring vinegar, salt, both seeds, peppercorns, and 1 3/4 cups water to a boil in a four-quart saucepan over high heat, stirring to dissolve the salt. Pour liquid into the jar (enough to cover the vegetables and fill the jar).

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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 the sterilized jars. Divide the okra evenly among the 4 jars, standing them up vertically, alternating stems up and down.

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Add 1 to 2 lemon slices, a dill sprig, a dried chile, and 1 teaspoon pickling spices to each of 4 pint-sized jars. Divide the okra evenly between jars, packing it in tightly. Set aside. 2 In a medium saucepan, bring 3 cups water, the vinegar, sugar, and salt to a boil over medium-high heat. Divide the vinegar mixture evenly among jars to cover.

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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.

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Wash new, unused lids and rings in warm soapy water. Bring water, vinegar, and salt to a rolling boil in a small saucepan. Divide okra evenly between the hot, sterlized jars. Place a dried chile and a teaspoon of dill into each jar. Pour hot brine over okra, then run a clean knife or thin spatula around the insides of the jars to remove any air.

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Join Alton Brown as he explores this versatile veggie from the inside out, separates the ooze from the "ahs," and turns a bad case of "okraphobia" into a craving for all things okra. See Tune-In.

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Step 2: Pack Jars. Pack 2 1/2 lbs. small fresh okra into hot jars, filling to 1⁄2 inch from top. Place 1 green chile pepper, 1 garlic clove, and 1 tsp. dill seeds in each jar. Bring 4 cups white vinegar (% acidity), 1/2 cup salt, 1/4 cup sugar, and 4 cups water to a boil over medium-high heat. Pour over okra, filling to 1⁄2 inch from top.

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Instructions. Wash the mason jar and lid in hot soapy water, rinse, and let air dry. Wash the okra and trim the stems to around ½ inch. Cut the two chiles in half. In a medium saucepan, mix 1 cup white vinegar, 1 cup water, and 2 tablespoons salt. Bring to a boil. Meanwhile, place the following in the Mason jar: 2 chiles, 6 sprigs dill, 2.

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Place 1 garlic clove and 1/2 chile in each jar. Ladle the hot pickling liquid into each jar to cover the okra, again leaving 1/2-inch headspace. Remove air bubbles and add more hot pickling liquid as needed. Wipe the rims with a clean paper towel. Place the lids on the jars and screw on the bands.

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Sterilize the Canning Jars. Preheat the oven to 325ºF/160ºC. Then wash the jars (and lids) in hot soapy water, rinsing them well to remove all the suds. Place the jars (not including rubber/plastic parts or non-heat-proof elements) in the oven for 10-15 minutes, or until the jars are completely dry.

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Boil the okra-filled jars: Place the packed jars back in the pot with water you used to heat the jars. The water should still be hot. Because the jars are now full jars, rather than empty, some water will be displaced. Allow for 1 to 2 inches of water to cover the jars. Beyond that you may want to remove excess water.

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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.

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To sterilize jars, boil them in a large saucepan, covered with water, for 10 minutes. Follow manufacturer's instructions for cleaning and preparing lids and bands. Use tongs or jar lifters to remove hot sterilized jars from the boiling water. Be sure the tongs are sterilized too: Dip the tong ends in boiling water for a few minutes before using.

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Step 2: Make the brine. Combine the vinegars, sugar, red pepper flakes, mustard seeds and water in a pan and bring it to a boil. Reduce the heat and simmer for 5 minutes. Remove the pot from the heat and let the vinegar mixture cool. Meanwhile, thoroughly rinse and pack the okra pods into a large, clean mason jar.

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Directions. 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.