https://www.foodnetwork.com/recipes/alt ... pe-2040456
I only made 3 pints - actually, half liters, because those jars were slightly taller, so the okra fit in better. I only changed it by using 2 small crushed cloves of garlic in each jar, instead of one, one on bottom, then another on top, after packing it. I added a half tsp. of calcium chloride to one of the jars, to see if it makes any difference with these. I put about half the stems down, and half up, to pack as tight as possible, but the amount of pickling solution was still not enough (I made up 3/4 of a recipe, for the 3 jars) - I had to quickly make up some more, for the last jar. I processed them for 10 min. - the recipe doesn't call for this, but most do, and I won't be eating them quickly!
A dry run on packing the okra in the half liter jars. About 7 oz per jar. by pepperhead212, on Flickr
A packed jar of pickled okra, before processing. by pepperhead212, on Flickr
Finished pickled okra. by pepperhead212, on Flickr
I'll let these age for 3 weeks, before trying them.
Anybody else here pickle okra?
Every jar is a little different on the spice mix. Whole Coriander seed is a must addition I’ve decided. I like the whole dill seed too. Most have whole fresh tabasco peppers from the garden and those are nice in the brine. Other additions have been mustard seed, cumin seed, black pepper and homemade pepper flakes. Garlic cloves have gone in every jar. Some jars got Anaheim pepper slices. One jar gota few baby ridged luffa.
Most have a mix of white distilled and rice vinegar. I like it best so far at about 40 percent distilled vinegar, 20 percent rice vinegar, 40 percent water.
I wasted a good quart of okra on a lacto fermentation that just was nasty. Not sure how that got derailed.
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We put up untold gallons of it and Jalapenos too.
I like a habanero or two cut up and put in each quart jar one per pint.
It is a 50/50 mix of white vinegar to water some canning salt to taste garlic cloves dill and the peppers.
Did some with tarragon too.
Maybe next time I will add some lime juice.
I always make more brine than I need and use the rest for something else if there is any left over.
25 miles southeast of Liverpool.
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