Pickled Bill Aka Okra Recipes

Steps:

• Divide the fresh okra evenly between 3 sterile (1 pint) jars. Place one dried chile, and one teaspoon of dill into each jar.
• In a small saucepan, combine the water, vinegar and salt. Bring to a rolling boil. Pour over the ingredients in the jars, and seal in a hot water bath for 10 minutes. Refrigerate jars after opening.

Steps:

• 1. Bring the water and salt to a rolling boil, rinse the okra and blanch them { 1 pound at a time } in salted water for 30 seconds, remove and place in cold water to stop the cooking. Bring the water up to a rolling boil again and do the last of the okra.
• 2. Wash & dry the peppers and cut them into strips. Cut the red onions into slices. Slice the jalapeños. Make a slit in each habanero pepper. When handling hot peppers make sure to wash your hands as soon as you are done. Bring the vinegar, water, sugar, kosher salt to boil. When it has come to a boil turn it off and add the bread & butter juice and stir,then add the whole garlic bulbs, cool the brine completely.
• 3. Make sure the jars, lids and rings are clean.
• 4. Put one habanero pepper on the bottom of each jar, add some of the garlic in between the layers, then start layering the okra, red & gold peppers, jalapeños and add the habanero in the middle and at the top.
• 5. Once you have all the ingredients in the jars pour the brine over both of the jars. Bring the brine to ¼ inch from the top.
• 6. Make sure you wipe the rim of the jars clean and you release any bubbles by running a knife all around. Put your lid and rings on.
• 7. Let these sit in the back of the refrigerator for at least 2 weeks turning them often....and enjoy!

Steps:

• Wash and dry the okra. Trim the tops and cut lengthwise into quarters.
• 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, 1/2 teaspoon black peppercorns, 1/2 teaspoon mustard seeds, 1/2 teaspoon red-pepper flakes, 1/4 teaspoon fennel seeds and 1/8 teaspoon ground cayenne. Divide the okra spears evenly among the jars.
• Add the vinegar, sugar and salt plus 1 cup water to a medium pot and heat over high. Bring to a boil, then reduce the heat to a simmer. Allow to simmer for 3 minutes, stirring occasionally, until the salt and sugar dissolve completely.
• Remove from the heat and add the liquid to the jars. Screw the lids and rims on tightly. Let the jars cool to room temperature, about 30 minutes, then refrigerate until ready to enjoy. Allow at least 4 hours for the seasoning to penetrate the okra. Quick-pickled okra can be stored in the refrigerator for up to 2 months. (A longer resting time means more flavor and less goo.)

Steps:

• Wash and trim okra. Fill jars firmly with whole okra, leaving 1/2-inch headspace.
• Place 1 garlic clove in each jar. Combine salt, hot peppers, dill seed, water, and vinegar in large saucepan and bring to a boil.
• Pour hot pickling solution over okra, leaving 1/2-inch headspace.
• Adjust lids and process in water bath - 10 minutes for elevations up to 1000 feet, 15 minutes for 1000 to 6000 feet & 20 minutes for elevations > 6000 feet.

Steps:

• Rinse okra; cut away any bruises and bad spots. Trim stem ends, but do not remove caps entirely.
• Bring vinegar, 3/4 cup water, and salt to a boil in a medium pot. Evenly divide garlic, coriander and dill seeds, and dill sprigs between two clean 1-pint canning jars. Pack tightly with okra, alternating direction of caps, and leaving 3/4 inch of space at top of jar.
• Pour hot liquid over okra to cover pods completely (add more vinegar, if needed). Let cool completely, then cover and refrigerate at least 24 hours and up to 1 month.