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Bread & Butter Pickled Okra. Part of the series: Pickle Me This, Pickle Me That. Bread and butter pickled okra goes really well with asparagus and can be use.

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Directions. In a large bowl, whisk together cornmeal, flour and salt. Whisk in water to make a thin batter. Stir in okra and onions. Over medium heat, add clarified butter to a cast iron skillet. Use a small ladle to pour batter onto skillet. Pan should be hot enough to make batter sizzle. Cook until underside is browned, about 3 to 4 minutes.

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Leave about 1/2-inch space at the top of the jar. 2. Put vinegar, sugar, celery seed, mustard seed, and turmeric seed into a sauce pan and boil for about 5 minutes, be sure sugar is fully dissolved. 3. Carefully add hot vinegar mixture to each jar. Don't forget to leave 1/2-inch of space at the top of the jar. Boil jar lids.

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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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Pack the jars, add the pickling syrup: Pack jars to 1 inch from the rim with the cucumbers and onions. Then pour hot vinegar sugar syrup over them to 1/2 inch from the rim. Wipe the rim clean with a paper towel. Place a dry, clean lid on the jar. Secure with a metal screw band.

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Place the okra in clean canning jars vertically and set side. In a small saucepan, whisk together the sugar, vinegar, water and spices. Bring the mixture to a boil and cook until the sugar is dissolved. Pour the liquid into the jars with the okra filling until 3/4 full. Place the lid on the jars and refrigerate for 1 hour or overnight.

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Instructions. Preheat the oven to 375°F (191°C). In a medium bowl, season the okra with 1 teaspoon of the Himalayan pink salt. Add the arrowroot flour and toss the okra to evenly coat it with the flour. In another medium bowl, combine the panko breadcrumbs, Parmesan Cheese, garlic powder, tarragon, black pepper and the remaining ½ teaspoon.

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Pour the hot vinegar mixture over the jars, up to 1/4 inch from the rim of the jars. Run a thin knife between the okra and the jars to dislodge any obvious air bubbles. Okra is filled with air, so while you run the knife between the okra and the jars, air bubbles will be released from within the okra as well.

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Subscribe Now:http://www.youtube.com/subscription_center?add_user=CookingguideWatch More:http://www.youtube.com/CookingguideBread and butter pickled okra goe.

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In a large saucepan over medium heat combine the vinegar, water, pickling salt, dill seeds, paprika, and crushed red pepper and bring to a soft boil. Continue to boil for 2 minutes, uncovered, until the salt is completely dissolved. Using a ladle and a canning funnel (optional) to scoop the vinegar brine into each jar.

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If you have any water left, discard it. Add a few pieces of fresh dill on top. For crunchy okra, add 1/4 teaspoon Ball Pickle Crisp Granules. Add in a couple of whole coriander seeds and peppercorns on top. Make sure the okra is completely covered in water and close the jar. Shake it! Put in the refrigerator.

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In a stainless steel saucepan, combine vinegar, sugar, and spices. Bring the pickle brine to a boil at medium-high heat and boil for 3 minutes. Meanwhile, rinse the peppers, cucumbers, and onions. Cut off the blossom end of the cucumber (it contains enzymes that can soften pickles) and slice evenly.

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1. Put the vinegar, sugar, salt, turmeric and 3 cups water in a medium saucepan. Bring to a boil and stir until the sugar and salt dissolves, then reduce the heat and keep warm. 2. Divide the cucumbers, okra and onion among three 1-quart sterilized jars. Evenly distribute the pickling spices among the jars. Slowly add the sweet vinegar water to.

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Preheat the oven to 400°F. Add 4 Tbsp butter to a 10 1/4-inch cast iron skillet. Place into the oven to melt while the oven preheats. Leave in oven just until melted then remove and set aside. Meanwhile in a large mixing bowl, use a whisk to sift together the cornmeal, flour, sugar, baking powder and salt.

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Tuck a bay leaf into each jar. Carefully ladle hot pickling liquid into each jar, leaving 1/2 inch of headspace (the space between the liquid and the top of the jar). Using a bubbler or table knife, loosen air bubbles and refill to allowable headspace. Wipe down the rim of each jar, fit each lid and band. Return to water bath for 10 minutes.

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Directions. Put the vinegar, sugar, salt, turmeric and 3 cups water in a medium saucepan. Bring to a boil and stir until the sugar and salt dissolves, then reduce the heat and keep warm. Divide.