Original Article
The gentleman decided to come over to my house to show me how to make his very delicious pickled okra, instead of me hauling everything over to his house. There's only a few ingredients, and the recipe can be adjusted from one jar to a hundred easily. Here's what we did.
Boil your jars lids and rings to sterilize them, and in the meantime gather your ingredients:
One clove of garlic
Dill seed
White vinegar
non-iodized canning salt (optional)
peppers (I used jalapeno)
Wash okra well and dry it. Stuff as many in one of your sterilized jars as possible, leaving enough room to add a few slices of peppers, a teaspoon of dill, and a peeled clove of garlic.
put 1 cup of vinegar to one cup of water PER JAR into a saucepan and add about 1/8 cup of canning salt per jar. Bring to a boil.
At this point it's a good idea to put your jars into a pan of hot (not boiling) water to help adjust for the shock of pouring boiling liquid into it.
Pour your vinegar concoction straight into the jar leaving as little headroom as possible and while it's still good and hot, use a towel to tighten the lids and rings on, then turn upside down and allow to cool.
Don't open or eat for 21 days.
In my case, I'm using pint jars
and had enough pickle to make one more jar, but this is as much okra as I've picked yet.
The Gentleman invited me to his house to pick plums for jelly, so that's today's project.. Plum jelly, and jam (If I don't eat em all before we get done!)
This recipe makes very crisp and delicious okra pickles. The flash boil is supposed to stop the enzyme action while not making the okra soggy. The Ball canning guide
I mentioned in another thread says that some of these practices are "inferior or obsolete" but this man has been making pickled okra this way for 50 years, and since I already ate two jars he gave me, I'm certain that this method works just fine.
Boil your jars lids and rings to sterilize them, and in the meantime gather your ingredients:
One clove of garlic
Dill seed
White vinegar
non-iodized canning salt (optional)
peppers (I used jalapeno)
Wash okra well and dry it. Stuff as many in one of your sterilized jars as possible, leaving enough room to add a few slices of peppers, a teaspoon of dill, and a peeled clove of garlic.
put 1 cup of vinegar to one cup of water PER JAR into a saucepan and add about 1/8 cup of canning salt per jar. Bring to a boil.
At this point it's a good idea to put your jars into a pan of hot (not boiling) water to help adjust for the shock of pouring boiling liquid into it.
Pour your vinegar concoction straight into the jar leaving as little headroom as possible and while it's still good and hot, use a towel to tighten the lids and rings on, then turn upside down and allow to cool.
Don't open or eat for 21 days.
In my case, I'm using pint jars
and had enough pickle to make one more jar, but this is as much okra as I've picked yet.The Gentleman invited me to his house to pick plums for jelly, so that's today's project.. Plum jelly, and jam (If I don't eat em all before we get done!)
This recipe makes very crisp and delicious okra pickles. The flash boil is supposed to stop the enzyme action while not making the okra soggy. The Ball canning guide
I mentioned in another thread says that some of these practices are "inferior or obsolete" but this man has been making pickled okra this way for 50 years, and since I already ate two jars he gave me, I'm certain that this method works just fine.
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