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Posted: 7/9/2014 5:12:18 PM EDT
I LOVE pickled okra!
I've put up some pretty good pickled okra in the past but I cannot seem to get "crunchy" like the store-bought brands. How to do this? |
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Posted: 7/10/2014 12:06:30 PM EDT
[#1]
You can buy calcium chloride (aka Pickle Crisp)
to put in any pickled vegetable to increase the crunchiness of the final product. I made the exact same pickle recipe twice this year, once without it and once with it, and there was a noticeable difference in the resulting crunchiness. It's in stock at my local grocery store, but they have a year-round section of canning supplies. I haven't tried the pickled okra that I made with it yet, because it's not "done" pickling in its jars. |
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Posted: 7/11/2014 4:38:13 PM EDT
[#2]
Quote HistoryQuoted:
You can buy calcium chloride (aka Pickle Crisp) to put in any pickled vegetable to increase the crunchiness of the final product. I made the exact same pickle recipe twice this year, once without it and once with it, and there was a noticeable difference in the resulting crunchiness. It's in stock at my local grocery store, but they have a year-round section of canning supplies. I haven't tried the pickled okra that I made with it yet, because it's not "done" pickling in its jars. Thanks for info! 
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Posted: 7/14/2014 7:05:29 PM EDT
[#3]
+1 for the pickle crisp.
The difference is noticeable. |
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Posted: 7/14/2014 9:33:53 PM EDT
[#4]
Tag.
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Posted: 7/15/2014 11:09:03 AM EDT
[#5]
Quote HistoryQuoted: Tag. |
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Posted: 7/16/2014 8:15:03 AM EDT
[#6]
The last time I put up pickled okra (and it's been about 10 years ago) I used the recipe in the Ball Blue Book.
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Posted: 7/16/2014 11:49:01 AM EDT
[#7]
Quote HistoryQuoted: The last time I put up pickled okra (and it's been about 10 years ago) I used the recipe in the Ball Blue Book. I don't know how they compare, but I used this recipe from the National Center for Home Food Preservation, but left out the hot peppers because I didn't have any. |
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Posted: 7/16/2014 2:46:59 PM EDT
[#8]
Quote HistoryQuoted:
I don't know how they compare, but I used this recipe from the National Center for Home Food Preservation, but left out the hot peppers because I didn't have any. Quote HistoryQuoted:
Quoted:
The last time I put up pickled okra (and it's been about 10 years ago) I used the recipe in the Ball Blue Book. I don't know how they compare, but I used this recipe from the National Center for Home Food Preservation, but left out the hot peppers because I didn't have any. Never heard of that site before. Bookmarked!
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Posted: 7/16/2014 8:51:16 PM EDT
[#9]
I use the same recipe. See here if you need pictures:
http://pickyourown.org/okra_pickled.htm ETA - I normally don't add the peppers, but do add some black peppercorns sometimes. |
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Posted: 7/20/2014 1:03:03 PM EDT
[#10]
Pickled Okra Brine 3 cups apple cider vinegar 4 cups water ½ cup sugar ¼ cup salt Pickling spice (about ¼ cup) I have used McCormick and cheap Mexican. Both are good. Pickles Finger size okra or smaller 2 cloves of garlic chopped Fresh hot peppers like jalapeño (optional) Sprig of dill Wash the Okra and clean. Sterilize the jars and lids. I used wide mouth pint jars. Put in the garlic, peppers, and dill in the jar. Stuff the okra in the jar and remember when you process it will shrink. Bring brine to a boil for 5 min and add to jars and leave ¼” headspace. When you process air will come out of the okra and you will have a ¾” headspace. Seal and process for 10 - 15 minutes in boiling water. Each brine recipe will do about 8 pint jars. Six pounds of okra will do about 20 pints. Brine also works for pickling garlic and peppers. Mix brine 50/50 with pickled beet juice and it makes killer eggs. I do not process the eggs I just refrigerate.
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Posted: 7/23/2014 11:32:55 AM EDT
[#11]
Quote HistoryQuoted:
Are you tagging to see results, or do you want a recipe?
Quote HistoryQuoted:
Quoted:
Tag.
Both. 
ETA: Unluckily the ones I just pulled are too big for pickling. 
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Posted: 7/23/2014 11:42:58 AM EDT
[#12]
It's awesome. Love it.
Never pickled it myself. |
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Posted: 7/30/2014 8:39:42 PM EDT
[#13]
Here is a small-batch "refrigerator pickle" version that uses habanero chiles for heat. Looks good!
http://www.saveur.com/article/Recipes/Spicy-Okra-Pickles?dom=SAV&loc=recent&lnk=10&con=okra-pickles |
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