Recipe Spicy quickpickled okra California Cookbook

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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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Divide the okra, jalapeño peppers, and piquanté pepper pieces evenly between 3 sterile canning pint jars. Place 2 dried chiles and 1 clove of garlic into each jar. In a small saucepan over.

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Instructions. Evenly divide between 4 sterilized pint-sized jars the okra, dill, Serrano chiles and garlic cloves. Bring the vinegar and spices to a boil and pour into the jars. Fill up the rest of the jar with water. Let cool (about half an hour) and then cover and refrigerate.

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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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Divide the okra, garlic cloves, and dill amongst two sterilized pint-sized canning jars. In a small saucepan, combine vinegar, sugar, salt, mustard seed, peppercorns, and chili peppers halves. Bring to a boil over medium-high heat. Pour the hot liquid and spices over the contents of the jars.

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Place jars in canning pot and cover with water. Bring pot to boil and let jars boil for 15 minutes to sterilize. Place jar lids and bands in water on lowest heat setting on your stove top. Do not overheat or boil. Wash the okra and the peppers under cool running water. Trim the stems from the ends of the okra.

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Divide the okra and jalapeno peppers pieces evenly between 3 sterile canning pint jars. Place 3 dried chiles and 1 clove of garlic into each jar. In a small saucepan over medium-high heat, combine.

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Directions. Combine vinegar and the next 7 ingredients (through cumin seeds) in a large saucepan; bring to a boil. Cook 1 minute or until sugar and salt dissolve, stirring frequently. Remove from heat; stir in fresh dill sprigs, jalapeños, and okra pods. Cool completely; pour mixture into an airtight container.

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Mix sugar, salt, vinegar, and water and bring to a boil. Boil two to three minutes, making sure sugar and salt are dissolved. Pour boiling solution over okra, filling jars to within 1/4-inch of the rim. Place lids on jars and screw bands fingertip tight. Boil jars 10 minutes.

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In a large enameled pot bring vinegar, salt, garlic, hot peppers, and mustard seed to a boil and simmer for 5 minutes. Divide peppers, garlic cloves and mustard seeds evenly between jars. Cover okra with hot pickling liquid by at least 1/4-inch, leaving at least 1/2-inch from the jar rims. Make sure there are no air bubbles in jars, wipe rims.

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Bring the water, apple cider vinegar, white vinegar, pickling spice, granulated sugar, and kosher salt in a mixing bowl or pitcher. Stir the mixture to dissolve the sugar and salt. Once the sugar and salt dissolve, carefully pour the liquid into the jars, filling to within 1/4 inch of the rim.

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Place 1 teaspoon of dried dill and 1 teaspoon sugar into each jar. In a medium saucepan over medium heat, stir together water, vinegar and salt. Bring to a boil. While vinegar mixture is still hot, ladle into the hot sterilized okra jars, filling to within 1/4 inch of the top. Wipe rims with a clean damp cloth and seal jars with lids and rings.

Recipe Spicy quickpickled okra California Cookbook

Instructions. Place two garlic cloves and 1 bay leaf in each of two pint sized glass jars. Place okra pods in jars alternating stem end up and down. Add dill sprigs. Bring water, vinegar, salt and sugar to a boil. Remove from heat and stir in peppercorns and red pepper flakes, making sure salt and sugar are dissolved.

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Instructions. Wash 8 pint jars, lids, and screw bands in hot, soapy water and rinse well. Place the wire rack in the bottom of the canner, fill half way with water, submerge the jars in the water, and bring to a boil. Boil for 10 minutes. Turn off the heat but leave the jars in the water.

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Boil for about one minute, or until sugar and salt dissolve, stirring frequently. Remove from heat. Stir in fresh dill heads, jalapenos, and okra pods. Cool completely with the pot sitting out at room temperature. Once cooled, pour mixture into an airtight container; cover and chill.

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Place 1 garlic clove and 1/2 chile in each jar. Ladle the hot pickling liquid into each jar to cover the okra, again leaving 1/2-inch headspace. Remove air bubbles and add more hot pickling liquid as needed. Wipe the rims with a clean paper towel. Place the lids on the jars and screw on the bands.