Pickled Okra

Name: Pickled Okra
Prep time: 14 d 35 min
Cook time: 14 d 35 min
Total time: 14 d 35 min
Yield: 4
Cuisine: Global
Ingredients: 4 smalls dried chiles, split in 1/2; 12 sprigs fresh dill; 59 milliliters kosher salt; 2 teaspoons mustard seeds; 473 milliliters rice wine vinegar; 473 milliliters bottled water; 4 cloves garlic, whole; 1 teaspoon whole peppercorns; 907 grams young, small to medium okra pods

You can never have too many side dish recipes, so give Pickled Okran a try. This recipe covers 8% of your daily requirements of vitamins and minerals. Watching your figure? This gluten free, primal, and vegan recipe has 56 calories, 2g of protein, and 1g of fat per serving. This recipe serves 4. A mixture of bottled water, peppercorns, kosher salt, and a handful of other ingredients are all it takes to make this recipe so tasty. From preparation to the plate, this recipe takes roughly 336 hours and 35 minutes. If you like this recipe, you might also like recipes such as Pickled Okra, Pickled Okra, and Pickled Okra.

Instructions

Wash the okra and trim the stem to 1/2-inch.

Ingredients you will need

Okra

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.

Ingredients you will need

Mustard Seeds

Peppercorns

Garlic

Chili Pepper

Clove

Dill

Okra

Equipment you will use

Canning Jar

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.

Ingredients you will need

Vinegar

Water

Okra

Salt

Equipment you will use

Sauce Pan

*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.

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.

Ingredients you will need

French Fries

Equipment you will use

Canning Jar

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.

Ingredients you will need

Preserves

Pickles

Water

Equipment you will use

Sauce Pan

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.

Ingredients you will need

Water

Equipment you will use

Tongs

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.

Ingredients you will need

Preserves

Gummies

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.