Spicy Candied Pickled Okra Recipes

SPICY CANDIED PICKLED OKRA

Steps:

• 1. Sterilize 6 wide mouth jars, lids and rings place jars on kitchen towel on counter/ leave lids and rings in hot water. At this time fill water bath canner with water and bring to boil....when comes to a boil turn heat down until jars are filled and ready for bathing.
• 2. Wash and drain okra, trim stems close to the body of the okra. Peel 12 cloves of garlic set aside. If you are using chili peppers wash and cut a 1/2 inch slit into one side of each pepper.
• 3. Heat the remaining ingredients, bring to a boil and simmer 5 minutes. Turn heat to low to keep hot while packing jars.
• 4. Put 2 cloves garlic in each jar. 1 chili pepper per jar( if using). Pack the jars with the okra, one up, one down pack jars tight. Tops of the okra should be 1/2 inch from top of jars. Pour hot vinegar mix to with in 1/4 inch of the top of jar. Run thin knife between okra and side of jar to remove bubbles. Add more liquid if need. Just use equal parts vinegar and water. No need to heat.
• 5. Wipe the rims of the jars with a clean cloth. Place sterilized lid and ring on each jar. Tighten firmly but not too tight.
• 6. Place jars in water bath with 1 to 2 inches covering tops of jars. You may need to remove some water to keep pot from running over. Bring to a boil and process 15 minutes. Carefully remove from bath to towel on counter. Allow to cool undisturbed until jars are sealed.

SWEET DILL PICKLED OKRA

Steps:

• Pack washed okra in 6 pint jars.
• Divide garlic, celery seed, hot pepper and dill seed between the jars.
• Combine salt, sugar, water and vinegar in large saucepan; bring to boiling and pour into jars to within 1/2 inch of top.
• Seal jars and place in hot water bath (water to cover jars) for 7 minutes.
• Remove to wire rack to cool.

SPICY PICKLED OKRA

Steps:

• Wash the okra and trim the stems to 1/2 inch. Place 1 chile, 1/2 teaspoon mustard seed, 1/4 teaspoon peppercorns, and 2 cloves of garlic in the bottom of each of 4 sterilized pint-sized canning jars (see page 279). Divide the okra evenly among the jars, placing the pods vertically, alternating stems up and down.
• In a medium saucepan over medium heat, bring the vinegar, water, and salt to a boil. Carefully pour the boiling mixture over the okra in the jars, leaving 1/4 inch of headroom between the top of the liquid and the lid. Seal the lids.
• Process the jars in a boiling-water canner for 15 minutes (see page 279). Store the unopened jars at room temperature for up to 1 year. Once the jars are opened, store in the refrigerator for up to 1 month.
• variation
• For refrigerator pickles, skip the boiling-water canner and refrigerate for up to 1 month.
• pickling salt
• Pickling salt is fine-grained, highly pure, and free of additives, including iodine and anticaking agents that cause the pickles to turn dark and the pickling liquid to turn cloudy. Although sea salt does not contain additives, it does contain various minerals and elements that can cloud the mixture. Also, flaked salts vary in density and are not recommended for pickling. Pickling salt is labeled as such, and it's available in many grocery stores and online.