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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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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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Prepare the vinegar marinade. In a large saucepan over medium heat combine the vinegar, water, pickling salt, dill seeds, paprika, and crushed red pepper and bring to a soft boil. Continue to boil for 2 minutes, uncovered, until the salt is completely dissolved. Arrange the jars.
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The best part of this recipe is there is no cooking required! Here is what you will need: 1 Medium Size Mason Jar. 1-2 Cups of Okra (leave them raw and whole) 2 Tablespoons of salt. 1.5 Cups of White Vinegar. 1.5 Cups of Cold Water. 2 Tablespoons of Sugar. ¼ of a Small Onion.
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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 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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Water Bath Can the Okra (optional step) Carefully transfer the sealed jars to the hot water bath/ pot, ensuring they're submerged in 1-2 inches of water. Then, add the lid to the pan, bring it to a rolling boil, and allow it to boil for 15 minutes. Remove the lid from the saucepan and wait 5 minutes with the heat off.
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Prepare a water bath canner so the water is boiling and ready to process. Trim any long stems from 2 1/2 pounds fresh okra but take care not to cut the pods. Peel 6 garlic cloves. Remove the stems of 3 small hot red chiles; halve lengthwise and remove the seeds. Place 3 cups water, 3 cups distilled white vinegar, 1/3 cup pickling salt, and 2.
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In a small saucepan, boil apple cider vinegar, sugar, salt, mustard seeds, and peppercorn. Divide the hot brine equally between the pint jars, and top with water. Let the pickling liquid cool. Store okra pickles in the refrigerator for three days before eating.
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Instructions. Prepare jars, rings and lids according to standard canning procedure. Into the sterile jars, pack as many pods of okra as possible with the tips pointing up. To each jar add 1 whole garlic clove, 1 teaspoon of canning salt, 1 teaspoon of dill seed and 1/4 teaspoon of whole peppercorns.
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Place the okra and peppers into a bowl and sprinkle them with salt. Pour all of the remaining ingredients into a medium saucepan and bring the mixture to a rolling boil. Simmer for five minutes and then take the pan off the heat. Rinse the salt off of the veggies and pack them into a jar.
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Step 1. Wash and dry the okra. Trim the tops and cut lengthwise into quarters. Step 2. Wash 2 (16-ounce) wide-mouth jars, lids and rims with hot, soapy water. Dry them with clean towels. In each jar, place 2 garlic cloves, 1 oregano sprig, 1 basil sprig, 1 bay leaf, ½ teaspoon black peppercorns, ½ teaspoon mustard seeds, ½ teaspoon red.
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Instructions. Place two garlic cloves and 1 bay leaf in each of two pint sized glass jars. Place okra pods in jars alternating stem end up and down. Add dill sprigs. Bring water, vinegar, salt and sugar to a boil. Remove from heat and stir in peppercorns and red pepper flakes, making sure salt and sugar are dissolved.
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Instructions. Add garlic, dill, mustard seeds, and crushed red pepper to to a clean quart size jar. Trim okra stems to ¼". Add cleaned whole okra to jar vertically, alternating stem ends up and down. Bring a small pot with vinegar, water, and salt to a rolling boil and stir. Remove from heat and let cool ~ 5 minutes.
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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 the okra in clean canning jars vertically and set side. In a small saucepan, whisk together the sugar, vinegar, water and spices. Bring the mixture to a boil and cook until the sugar is dissolved. Pour the liquid into the jars with the okra filling until 3/4 full. Place the lid on the jars and refrigerate for 1 hour or overnight.
