This video is about PICKLED OKRA...Spicy & Hot...Country Style!! I share with you how we make pickled okra as well as water bath canning it in pint jars. Okra is an interesting vegetable, but so versatile! This year we have had an awesome crop of okra! This is a good snack or something to fancy up a relish plate. Give it a try! We like to save the pickling liquid & spices after eating the okra and add this to taco meat, chili, or put it in meatloaf to add a burst of flavor. "Waste not, want not" as our grandparents would say :) Thanks for watching!
Pickled Okra
Yield: 16 pints
Fresh Okra, approximately 5 lbs. (washed & tops trimmed to ¼ inch).
*Be sure to use appropriately sized okra pods to fit in a pint mason jar.
Pickling Spice Mix:
8 T. Mustard Seed
4 T. Red Pepper Flakes (optional)
4 t. Fennel Seed
2 T. Celery Seed
2 T. Black Peppercorns
2 T. Dried Dill
For the Jars:
1 t. Minced Garlic
16 Fresh Lemon Slices (normal size lemons, to fit in mason jars)
Sliced Hot Peppers (optional)
Pickling Brine:
8 C. Water
8 C. Apple Cider Vinegar
¾ C. Salt (non-iodized)
4 T. Sugar
Heat the pickling brine in a stainless-steel pot to a low boil for dissolving the salt and sugar, then let it cool down a bit while you fill the jars.
To clean, room temperature pint mason jars, add 1 lemon slice to the bottom of each jar. Next, add 1 T. of the pickling spice mixture to each jar. Now add 1 t. minced garlic to each jar.
Pack okra pods into each jar, alternating the orientation of each okra pod.
Add the hot pepper slices to your preference, usually 1-4 slices per jar.
Ladle the pickling brine over the okra and peppers, leaving about 1 inch of headspace in each jar.
Wipe jar rims with a damp paper towel or washcloth.
Apply lids and bands, fingertip tight.
Process in a water bath canner for 10 minutes (or as appropriate).
Remove jars from the water bath canner, and allow to cool for 12-24 hours. Remove bands, wash jars, and label.
Our canning process meets modern recommended methods. Check out this website, www.healthycan... for more information.
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Altitude Adjustments for Water Bath Canning:
1,001 to 3,000 feet, increase processing time by 5 minutes.
3,001 to 6,000 feet, increase processing time by 10 minutes.
6,001 to 8,000 feet, increase processing time by 15 minutes.
8,001 to 10,000 feet, increase processing time by 20 minutes.
FAQ: What is the shelf-life of home-canned goods?
As long as the lids/seals are intact to the jars and there is no evident content spoilage (discoloration, foam, froth, malodorous, or any other obvious signs), they are good for many months or years. "Looks good, smells good, is good". We have eaten our home-canned foods that are upwards of 10 years old from the original processing date. When in doubt, throw it out.
FAQ: What happens if you don't sterilize canning jars before canning?
Sterilization of canning jars is not required for safe food preservation if the food item is processed for at least 10 minutes in a water bath or pressure canner. Any harmful microorganisms will be destroyed during the canning process (National Center for Home Food Preservation).
It is important to start with clean canning jars. Wash jars in hot soapy water, rinsing well leaving to air dry on a towel. You may also use a dishwasher to wash the jars. Inspect each jar before filling, looking for any cracks or chips to the rim, body, or bottom.
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