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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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Bring pot to a full, rolling boil. Set timer to 10 minutes for pints, or 15 minutes for quarts. After the time is up, remove kettle from heat, and let cool naturally before removing lids and taking jars out. Check jars for seal, then store cooled jars of pickled okra in a cool place out of direct sunlight.
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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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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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Step 1. Wash and dry the okra. Trim the tops and cut lengthwise into quarters. Step 2. Wash 2 (16-ounce) wide-mouth jars, lids and rims with hot, soapy water. Dry them with clean towels. In each jar, place 2 garlic cloves, 1 oregano sprig, 1 basil sprig, 1 bay leaf, ½ teaspoon black peppercorns, ½ teaspoon mustard seeds, ½ teaspoon red.
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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.
Can you pickle okra that has been frozen? JacAnswers
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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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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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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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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Boil the okra-filled jars: Place the packed jars back in the pot with water you used to heat the jars. The water should still be hot. Because the jars are now full jars, rather than empty, some water will be displaced. Allow for 1 to 2 inches of water to cover the jars. Beyond that you may want to remove excess water.
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Instructions. Prepare jars, rings and lids according to standard canning procedure. Into the sterile jars, pack as many pods of okra as possible with the tips pointing up. To each jar add 1 whole garlic clove, 1 teaspoon of canning salt, 1 teaspoon of dill seed and 1/4 teaspoon of whole peppercorns.
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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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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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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.
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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.
