Pickling vegetables is a delicious way to utilize all that extra produce from the garden or farmers market. With a long shelf life and the perfect crunch, pickled okra is a great compliment to meals and of course a good bloody mary. Fresh okra, gets packed into sterilized jars with green tomatoes, lemons, garlic, and a killer combo of spices sure to tantalize even the most discerning critic. I prefer to use wide-mouth jars to make the packing process easier, and I never limit myself to those extra hidden treasures in the jar. So feel free to throw in some carrot slices, celery, or any other veggie just hanging out in the fridge.
RECIPE: yields 5 pint jars
1 1/2 punds fresh okra
2 small green tomatoes, quartered
4 slices lemon
2 carrots, sliced lengthwise
4 cloves garlic, peeled
2 cups white vinegar
2 cups water
3 tablespoons kosher salt
1 tablespoon sugar
Spices:
2 tablespoons mustard seed
1 tablespoon crushed red pepper flakes
1 teaspoon peppercorns
1 teaspoon celery seed
Equipment:
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Jar lids and rings
Large stock pot
Tongs
METHOD:
1. Sterilize jars, rings, and lids by placing in a large stock pot of water and bring to a rolling boil for 10 minutes.
2. Prep the okra by throughly washing and choosing unblemished pods. Trim the stems to 1/4 with a sharp knife. Prepare other vegetables by slicing and quartering.
3. In a small saucepan, bring vinegar, water, salt, and sugar to a boil. Reduce heat to low and simmer to keep warm.
4. Combine spices in a small bowl or measuring cup and stir well to mix.
5. Using tongs, remove the sterilized jars from the boiling water and place atop a towel placed on the counter.
6. Begin filling jars by spooning one tablespoon spices into the bottom of the jar. Top with lemon slice and garlic clove. Pack with fresh okra, alternating stems until jar is almost full. Add 2 green tomato quarters, and sliced carrots.
7. Transfer vinegar mixture into the jars; filling each 1/4 inch from the rim. Dislodge any air pockets by running a knife between the okra and the jars.
8. Throughly wipe rims with a clean, damp towel and place sterilized lids on the jars. Screw on the jar ring tightly.
9. Return the jars to the large pot of water used to sterilize, and bring to a rolling boil for 15 minutes. Remove from boiling water and directly place onto a towel positioned on the counter. As jars cool, a pooping sound will be heard. Signaling that the jar lid has properly sealed.
Thanks Dan. Going to try this.