Old Fashioned Pickled Okra Recipes

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.

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.

Steps:

• Boil 10 pint canning jars for 15 minutes. Leave in hot water until ready for use.
• Wash okra with a vegetable brush. Leave short stem. If you prick each pod several times with a needle or fine-pointed knife, pickling solution will enter pod more quickly. This may help prevent floating.
• Put pods in hot jars with stems alternating up and down for a better pack. Place one pepper and one clove of garlic in each jar. Add 1 teaspoon dill seed, if desired. Heat vinegar, salt and water to boiling. Pour into each jar, covering okra.
• Remove air bubbles, wipe sealing edge and close with new jar lids following manufacturer's directions.
• Process in boiling water bath for 10 minutes at a simmering temperature (180 degrees). Immediately remove from water, cool. Store for a month before using to develop flavor.

Steps:

• Wash okra well. Drain and set aside. Place 1 clove
• garlic and 1 hot pepper into each of 7 hot
• sterilized pint jars. Pack jars firmly with okra,
• leaving 1/2 inch head space; add 1 teaspoon dill
• seed to each. Combine vinegar, water, and salt in a
• large saucepan; bring to a boil and pour over okra.
• Screw metal bands on tightly. Process 10 minutes in
• a boiling water bath. Let pickles stand at least 5
• weeks before opening. This is really hot. You may
• want to cut the amount of spices used.

Steps:

• Clean and slice okra, and sprinkle with salt and pepper.
• Beat egg in a shallow bowl.
• Place grated Parmesan cheese in a shallow bowl.
• Pour okra into the beaten egg.
• Stir until every okra slice is wet from the egg.
• Remove with a slotted spoon, and place into the bowl with the Parmesan cheese.
• Stir until every okra slice is covered with cheese.
• Place oil in heavy pan to at least 2" in depth.
• (I use a deep fryer.) Heat until a single slice of coated okra dropped into the oil starts sizzling.
• Add the okra to the hot oil.
• Depending on the size of the pan, you may have to do this in two batches.
• Remove when the okra slices are golden brown and crispy.
• Drain on paper towels, and serve immediately.

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.

Steps:

• In each of 9 pint size hot jars (I prefer wide mouth jars), put 1 pepper, 2 cloves garlic, and 1 tsp dill seed.
• Pack washed okra into jars to within 1/2" from the top of the jar.
• Boil vinegar, water, canning salt, and sugar.
• Pour vinegar mixture over okra, again filling to within 1/2" from the top of the jar.
• Remove any air bubbles.
• Wipe rim of jar clean and put on lids and screw bands.
• Process in hot water bath canner for 10 minutes.
• *Instead of using whole peppers, you can use 2 pieces of pepper cut into about 1 1/2 to 2 inch pieces.
• **Instead of using 2 small cloves of garlic for each jar, you can use 1 large clove.