Need recipe for pickled okra

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My son is begging for pickled okra but none of our canninng books has a recipe. Does anyone have a recipe for easy, fool-proof pickled okra? THANKS!

-- Vaughn (vdcjm5@juno.com), July 05, 2000

Answers

I cannot vouch for this recipe or clarify anything in it because I found it in an old book that i have from the 40's and have never tried it..if you feel adventurous,here it is:5Lbs Okra,8 cups vinegar,1 cup water,one half cup of salt,8-10garlic cloves,8-10 very hot peppers...Wash Okra leaving top cam (what's a cam?) and removing excess stems...Combine vinegar,water and salt in a pot and bring to a boil..put okra into hot sterilized jars, then pour vinegar.water/salt solution over the okra..add one garlic clove and one hot pepper to each jar...seal while hot..let stand for 8 to 10 weeks before using...There are obviously many unanswered questions..how long to boil, how full the jars should be, do you further process them in a water bath,etc...as i said, if you feel adventurous....LOL...God bless.

-- lesley (martchas@gateway.net), July 05, 2000.

May neighbor gives me several jars of pickled okra each year. She said the process above is basically what she uses and it is cold canning, which means the jars are not boiled with the okra in them. Water is simply brought to a boil. Where it said cam, they meant cap. This helps keep the brine from completely soaking into the pods. She packs about as many orka pods in each jar as possible, leaving a bit of room for the brine. You'll have to experiment on how much brine you need.

-- Ken Scharabok (scharabo@aol.com), July 06, 2000.

The Ball blue book..... Okra pickles...3&1/2 pounds small okra pods ( the cam is the hat; the part the stem is on) 4 cloves garlic ( if you don't have it leave it out ) 2 small hot peppers; cut in 1/2 ( if you don't like it hot leave out ) 3 cups water; 3 cups vinegar; 1/3 cup canning salt; 2 teaspoons dill seed ( also optional) ... pack okra firmly into hot jars leaving 1/4-inch head space.Add garlic clove and pepper in each jar. Combine other ingreadients and bring to boil. Pour over okra, leaving 1/4-inch head space.Remove air bubbles ( also known as burping) Adjust caps. Process 15 minutes in boiling water bath. Yields about 4 pints. ( if you use hot peppers & cut them be careful not to get your hands too close to your eyes . If you can wear rubber gloves. Depending on the pepper it can burn your skin )

-- Bonnie (josabo1@juno.com), July 06, 2000.

PICKLED DILLED OKRA

7 pounds small okra pods 2/3 cup pickling salt 6 small hot peppers (optional) 4 teaspoons dill seed 6 cups water 6 cups white vinegar (5 % acidity) 8 to 9 garlic cloves

RAW PACK: Combine salt, hot peppers, dill seed, water, and vinegar in a large saucepan (stainless is best, as aluminim may turn) and bring to boil. Fill hot jars firmly with whole okra, leaving a 1/2 inch head space. Place 1 garlic clove in each hot jar. Add boiling liquid to cover okra, leaving 1/2 inch headspace. Remove air bubbles from okra pack by gentle vibration of jar. Wipe jar rims and adjust lids.

Process in boiling water bath canner for 10 minutes

Note : recipe is for pint jars.

Hint: If you have fresh dill, the heads will make a pretty accent to the jars for gift giving.

This recipe was in my Food Preservation In Alabama canning book, which can be purchased from the Alabama Cooperative Extension Service, Auburn, Alabama 36849-5612. Cost is about $10 to $12 and it covers all aspects of preserving. I am sure that they have a website under the State of Alabama homepage. Hope you enjoy it.

Jay Blair

-- Jay Blair (jayblair678@yahoo.com), July 12, 2000.


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