Pickled Okra Dee Dees Recipes

Steps:

• Put the vinegar, sugar, salt, turmeric and 3 cups water in a medium saucepan. Bring to a boil and stir until the sugar and salt dissolves, then reduce the heat and keep warm.
• Divide the cucumbers, okra and onion among three 1-quart sterilized jars. Evenly distribute the pickling spices among the jars. Slowly add the sweet vinegar water to the jars and seal with lids, then refrigerate. These pickles can be enjoyed right away but improve in flavor after several days.

Steps:

• 1. Wash okra several times; drain well. Cut stems if necessary but do NOT cut into the okra pod.
• 2. Pack okra into hot sterilized jars.
• 3. To each jar, add 1 dill flowerette, 1 tsp dill seed or 1/4 tsp dried dill. NOTE: I used the dry dill as fresh dill was not available. Add a hot pepper pod and 1 clove of fresh garlic to each jar; set aside. NOTE: today I used 1/8 tsp of hot pepper flakes in place of pepper pods. I prefer hot pepper pods but none were available.
• 4. Combine vinegar, water and salt together in a pot and bring to a full boil. Pour over okra, seal jars at once.
• 5. Place packed and sealed jars in to a hot water bath; bring to a full boil. Boil 5 minutes for pints or 7 minutes for quarts.

Steps:

• Heat the oil to 350 degrees F in a deep skillet or fryer.
• Combine the Fry Mix with the beer. Add the okra, coating it in the batter. Fry the okra, about 4 pieces at a time, turning the pieces frequently, until golden brown, about 2 minutes. Transfer the okra to a paper towel-lined plate to drain. Serve immediately with the Creamy Chipotle Sauce.
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• Fry Mix: Whisk together the flour, cornmeal, salt, and pepper. Store in an airtight container in the pantry until needed.
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• Creamy Chipotle Sauce: Blend the cream cheese, mayonnaise, chipotle, lime juice, and salt in a food processor until smooth. Cover and refrigerate until needed. Garnish with green onions.

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.