Refrigerator Pickled Okra Recipe This Mama Cooks! On a Diet
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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Next I peeled 2 cloves garlic and added them to the jar along with 2 tsp. dill seeds, 2 tsp. kosher salt, and ½ tsp. whole black peppercorns. In a small saucepan, I brought 1½ cups white vinegar.
Easy refrigerator pickled okra is perfect for small batches. You will
Turn the heat off and add the coriander, mustard, dill seeds, peppercorns and crushed red pepper. Turn the heat back on and bring to a boil. Remove from the heat. Carefully pour the solution over the packed jars of okra. Tightly cover with a lid and place into the refrigerator once cooled.
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Medium saucepan. Canning funnel. Directions. 1. Smash and peel garlic cloves and drop 2 into each jar. Add a pinch of black peppercorns, a pinch of dill seed, 1/4 tsp of mustard seeds to each jar. 2. Cut off the top of the cayenne peppers and cut a small slit in the side of the pepper and remove some of the seeds.
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Divide the okra, garlic cloves, and dill amongst two sterilized pint-sized canning jars. In a small saucepan, combine vinegar, sugar, salt, mustard seed, peppercorns, and chili peppers halves. Bring to a boil over medium-high heat. Pour the hot liquid and spices over the contents of the jars.
Refrigerator Pickled Okra Recipe This Mama Cooks! On a Diet
Place 1 teaspoon of dried dill and 1 teaspoon sugar into each jar. In a medium saucepan over medium heat, stir together water, vinegar and salt. Bring to a boil. While vinegar mixture is still hot, ladle into the hot sterilized okra jars, filling to within 1/4 inch of the top. Wipe rims with a clean damp cloth and seal jars with lids and rings.
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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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Cook on medium heat stirring until salt is completely dissolved. Allow brine to cool. Pack okra into jars as tight as you can. Divide garlic among jars. Add dill and red pepper flakes to brine and pour into jars until they are full. Place lids on the jars tightly and store in refrigerator.
Refrigerator Pickled Okra Recipe This Mama Cooks! On a Diet
Creating the Pickling Liquid. To create the perfect pickling liquid for your okra recipe, mix together vinegar, water, spices, and pickling salt in a nonreactive saucepan. A typical ratio is ⅔ vinegar to ⅓ water. Bring the mixture to a boil, reduce heat to medium, and simmer for 30 minutes.
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Using funnel and ladle, distribute hot brine over okra to cover. Slide wooden skewer along inside of each jar, pressing slightly on okra, to remove air bubbles, then add extra brine as needed to keep okra covered. 4. Let jars cool completely. Cover jars with lids and refrigerate for at least 7 days. Serve.
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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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Add the red pepper flakes and stir. Distribute the brine mixture evenly into each jar and fill about ½ inch from top of jar. Let the jars cool for 30 minutes, then put the lids on and place in the fridge. Refrigerate jars for a minimum of 3 days before serving. Pickled okra will last for up to 2 months in the fridge.
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Reduce heat and simmer for 5 minutes, then remove from heat. Rinse off okra pods and pack tightly into a clean spaghetti sauce jar or other jar, along with banana peppers (if making sweet and tangy version). Let vinegar mixture cool for about 10 minutes, then pour over the okra until the jar is full.
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If you have any water left, discard it. Add a few pieces of fresh dill on top. For crunchy okra, add 1/4 teaspoon Ball Pickle Crisp Granules. Add in a couple of whole coriander seeds and peppercorns on top. Make sure the okra is completely covered in water and close the jar. Shake it! Put in the refrigerator.
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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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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.