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Receta Spicy Pickled Okra
by Global Cookbook

Spicy Pickled Okra
Calificación: 3/5
Avg. 3/5 1 voto
 
  Raciónes: 1

Ingredientes

  • 2 lb fresh young okra
  •     (2" to 3" pods are best)
  • 1 quart white vinegar
  • 6 Tbsp. kosher salt
  • 8 x garlic cloves peeled
  • 16 x fresh warm peppers
  • 1/3 c. whole mustard seed
  • 1/3 c. whole dill seed

Direcciones

  1. Wash okra under cool running water. Trim stem ends of okra, leaving at least 1/3-inch of the cap intact. Soak okra in ice water for 1 hour, drain, and pat dry. Divide okra between 4 or possibly 5 pint-sized sterilized canning jars, placing them cap-side down.
  2. In a large enameled pot, bring vinegar, salt, garlic, warm peppers, mustard seed, and dill seed to a boil and simmer for 5 min. Divide peppers, garlic cloves, and mustard and dill seeds proportionately between jars. Cover okra with warm 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 clean, and cover jars with lids and screw bands firmly in place.
  3. Process jars in a warm water bath for 10 min. Remove jars from water and cold. Jars should seal as they cold. Allow pickles to mature at least 4 weeks before consuming. Any jars which don't vacuum seal properly should be refrigerated and consumed within 2 weeks.
  4. This recipe yields 4 or possibly 5 pints of pickled okra (this will depend on the size of the okra).
  5. Yield: 4 to 5 pints