Armenian Okra Recipe How to Make It

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Bring the vinegar, water, and salt to a boil. The Spruce / Maxwell Cozzi. Ladle the hot mixture over the okra in the jars, leaving about 1/2 inch of headspace. The Spruce / Maxwell Cozzi. Close the jars. Let the jar (s) sit until they've cooled to room temperature. As they cool they may "pop"—all this means is the seal on the jar sealed itself.

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Use a pressure canner next or cook the okra in a hot water bath to decrease bacteria growth. A canning pot with boiling water helps. Fill the jars in a canning rack, pouring the boiling water to cover each jar's lid. Process them for 15 minutes and use a jar lifter to remove them from the pot.

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Pack washed okra in 6 pint jars. Divide garlic, celery seed, hot pepper and dill seed between the jars. Combine salt, sugar, water and vinegar in large saucepan; bring to boiling and pour into jars to within 1/2 inch of top. Seal jars and place in hot water bath (water to cover jars) for 7 minutes. Remove to wire rack to cool.

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Next I peeled 2 cloves garlic and added them to the jar along with 2 tsp. dill seeds, 2 tsp. kosher salt, and ½ tsp. whole black peppercorns. In a small saucepan, I brought 1½ cups white vinegar.

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Ingredient notes. Okra | Use small pods of fresh okra, about 4 inches each, to fit correctly in an average-sized jar. Seasoning | Add some flavor to the pickled okra with dill seeds, mustard seeds, whole black peppercorns, and a dash of sugar.If desired, customize it with your preferred seasonings. Pickle Granules | I like to use Ball pickle crisp granules to pickle okra and other veggies.

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If you are using chili peppers wash and cut a 1/2 inch slit into one side of each pepper. 3. Heat the remaining ingredients, bring to a boil and simmer 5 minutes. Turn heat to low to keep hot while packing jars. 4. Put 2 cloves garlic in each jar. 1 chili pepper per jar ( if using). Pack the jars with the okra, one up, one down pack jars tight.

Stuffed Okra

Directions. Pack okra evenly into 3 (1-pint) jars, alternating tips and stem ends to get more in each jar. Stuff 4 chile quarters and 1 bay leaf in each jar. Pour 2 tablespoons bourbon into each jar. Cook mustard seeds, coriander seeds, and peppercorns in a small saucepan over medium until toasted, lightly browned, and very fragrant, 3 to 4.

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Place packed hot jars in canning rack, and place in simmering water in canner. Add additional water as needed to cover by 1 to 2 inches. Now bring water to a rolling boil. Process jars 15 minutes in boiling water canner. Remove from heat. Remove jars carefully and let cool on a surface for 12 to 24 hours.

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Directions. 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.

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Make sure the okra aren't sticking together. Heat oil in a deep fryer. Carefully drop okra into the deep fryer. Fry for approximately 2 to 3 minutes, or until okra are golden brown. Remove okra from the deep fryer with a slotted spoon. Place okra on a paper towel-lined plate to absorb the excess oil.

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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.

Armenian Okra Recipe How to Make It

Step 2: Pack Jars. Pack 2 1/2 lbs. small fresh okra into hot jars, filling to 1⁄2 inch from top. Place 1 green chile pepper, 1 garlic clove, and 1 tsp. dill seeds in each jar. Bring 4 cups white vinegar (% acidity), 1/2 cup salt, 1/4 cup sugar, and 4 cups water to a boil over medium-high heat. Pour over okra, filling to 1⁄2 inch from top.

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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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Just give it a rinse and trim off the tops. Then, use it whole or sliced — in this case, lengthwise right down the middle. A toss with olive oil and salt, and it's ready for a quick stint.

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Step 2: Make the brine. Combine the vinegars, sugar, red pepper flakes, mustard seeds and water in a pan and bring it to a boil. Reduce the heat and simmer for 5 minutes. Remove the pot from the heat and let the vinegar mixture cool. Meanwhile, thoroughly rinse and pack the okra pods into a large, clean mason jar.

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Lay it out in single layers on the dehydrating shelves. Dehydrate until crisp, about 24 hours. Set the heat at 130 (if possible) and set the timer for 24 hours. From the 24 hour point your okra may need more time. Check it every couple of hours and continue until the pods are crispy. The okra shrivels into tiny circles, a bit shocking at first.