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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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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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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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Combine the water, apple cider vinegar, and salt in a large pot. Bring the ingredients to a rolling boil, then turn off the heat and carefully begin to ladle the hot pickling liquid into each jar, filling to within 1/4 inch from the top.
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Pierce those caps with a needle several times; this will let the vinegar seep in. Bring the vinegar, water, salt, sugar and mustard seeds to a boil. Tuck a grape leaf in each pint jar. Put a few pieces of cut hot pepper in the jar. Pack the okra in over it, top to bottom, bottom to top. Pack tightly.
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Step 1: Prepare the vegetables. Wash the okra and pack it into 12 sterilized pint jars. Divide equal amounts of garlic, hot pepper pods, celery seed, and dill seed between the jars as well.
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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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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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Defrosting. The okra cannot be canned while it is still frozen for it will hinder any long-term canning and add unwanted water to both the short- and long-term canning methods. Place the okra in a colander over the kitchen sink and allow it to defrost slowly over an hour, tossing it on occasion to allow all the okra equal access to the air.
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Place the coriander seeds, pepper flakes, peppercorns, and fennel seeds in a quart jar. Layer the okra and garlic cloves. Bring the vinegar, water, salt and sugar to a boil until all dissolved. Cool the liquid to room temperature then add to the jar and cover the okra. Refrigerate and let sit for at least 24 hours.
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Toss the okra to coat in the salt and allow to stand for 30 minutes, tossing every 5-10 minutes. Rinse the okra and drain. Place the okra in canning jars vertically and set aside. In a small saucepan, add the vinegar, water, brown sugar and pickling spice. Bring the mixture to a boil and cook until the sugar is dissolved.
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Yes, you can pickle frozen okra. And the process is quite similar to pickling fresh okra. When okra is frozen, it becomes very hard and can be pickled just like any other vegetable. There are many different ways to pickle okra, but the most popular method is to pickle it in a vinegar or brine solution.
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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.
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Water Bath Can the Okra (optional step) Carefully transfer the sealed jars to the hot water bath/ pot, ensuring they're submerged in 1-2 inches of water. Then, add the lid to the pan, bring it to a rolling boil, and allow it to boil for 15 minutes. Remove the lid from the saucepan and wait 5 minutes with the heat off.
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Cut the stems off the okra pods. Place the okra and peppers into a bowl and sprinkle them with salt. Pour all of the remaining ingredients into a medium saucepan and bring the mixture to a rolling boil. Simmer for five minutes and then take the pan off the heat. Rinse the salt off of the veggies and pack them into a jar.
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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.
