Pickled Okra Recipe

Pickled Okra Recipe

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45 juta s/d 2.5 milyar listing 2018
Pickled Okra Recipe Pickled Okra Recipe Pickled Okra Recipe, Tender okra pods preserved with dill, garlic, and crushed red pepper are an old-time Southern favorite. Prep : 20 minutes plus preparing jars and lids Cook : 20 minutes plus processing 8 half-pint canning jars and lids 3½ cups distilled white vinegar 2 cups water 1/4 cup kosher, canning, or pickling salt 8 garlic cloves, peeled 8 dill sprigs 2 teaspoons crushed red pepper 11/4 pounds small firm okra, stems trimmed Prepare jars and lids. Fill canner halfway with water; cover and heat to simmering over high heat. In nonreactive 2-quart saucepan, combine vinegar, water, and salt; heat to boiling over high heat. In each hot jar, place 1 garlic clove, 1 dill sprig, and teaspoon crushed red pepper. Tightly pack okra, stem end up, into hot jars. Immediately ladle simmering liquid over okra to within inch of tops, making sure okra is completely covered with liquid. (Keep liquid simmering while filling jars.) Wipe jar rims and threads clean; cover with lids and screw bands on securely but not too tightly. Process in boiling water bath 10 minutes; cool jars and test for airtight seal. Makes eight 8-ounce jars, 4 servings each. Each serving : About 11 calories, 0g protein, 3g carbohydrate, 0g total fat (0g saturated), 0mg cholesterol, 874mg sodium.
Pickled Okra Recipe

Pickled Okra Recipe

Tender okra pods preserved with dill, garlic, and crushed red pepper are an old-time Southern favorite. Prep : 20 minutes plus preparing jars and lids Cook : 20 minutes plus processing
  • 8 half-pint canning jars and lids
  • 31/2 cups distilled white vinegar
  • 2 cups water
  • 1/cup kosher, canning, or pickling salt
  • 8 garlic cloves, peeled
  • 8 dill sprigs
  • 2 teaspoons crushed red pepper
  • 11/4 pounds small firm okra, stems trimmed
  1. Prepare jars and lids. Fill canner halfway with water; cover and heat to simmering over high heat.
  2. In nonreactive 2-quart saucepan, combine vinegar, water, and salt; heat to boiling over high heat.
  3. In each hot jar, place 1 garlic clove, 1 dill sprig, and teaspoon crushed red pepper. Tightly pack okra, stem end up, into hot jars. Immediately ladle simmering liquid over okra to within inch of tops, making sure okra is completely covered with liquid. (Keep liquid simmering while filling jars.) Wipe jar rims and threads clean; cover with lids and screw bands on securely but not too tightly. Process in boiling water bath 10 minutes; cool jars and test for airtight seal. Makes eight 8-ounce jars, 4 servings each.
Each serving : About 11 calories, 0g protein, 3g carbohydrate, 0g total fat (0g saturated), 0mg cholesterol, 874mg sodium. how to pickle okra without canning, pickled okra recipes canning, pickled okra uses, quick pickled okra, simple pickled okra recipe, slimy pickled okra, small batch pickled okra, spicy pickled okra, recipes, snack recipes, drink recipes, cake recipes, condiment, nutrition, tips and tricks, asian recipes, american recipes, european recipes, african recipes, australie recipes, Indonesian recipes
Sunday, 24 June 2018

Pickled Okra Recipe

Article Categories : Canning & Freezing

Pickled Okra Recipe

Pickled Okra Recipe

Tender okra pods preserved with dill, garlic, and crushed red pepper are an old-time Southern favorite.

Prep : 20 minutes plus preparing jars and lids
Cook : 20 minutes plus processing

  • 8 half-pint canning jars and lids
  • 31/2 cups distilled white vinegar
  • 2 cups water
  • 1/cup kosher, canning, or pickling salt
  • 8 garlic cloves, peeled
  • 8 dill sprigs
  • 2 teaspoons crushed red pepper
  • 11/4 pounds small firm okra, stems trimmed
  1. Prepare jars and lids. Fill canner halfway with water; cover and heat to simmering over high heat.
  2. In nonreactive 2-quart saucepan, combine vinegar, water, and salt; heat to boiling over high heat.
  3. In each hot jar, place 1 garlic clove, 1 dill sprig, and teaspoon crushed red pepper. Tightly pack okra, stem end up, into hot jars. Immediately ladle simmering liquid over okra to within inch of tops, making sure okra is completely covered with liquid. (Keep liquid simmering while filling jars.) Wipe jar rims and threads clean; cover with lids and screw bands on securely but not too tightly. Process in boiling water bath 10 minutes; cool jars and test for airtight seal. Makes eight 8-ounce jars, 4 servings each.

Each serving : About 11 calories, 0g protein, 3g carbohydrate, 0g total fat (0g saturated), 0mg cholesterol, 874mg sodium.