The recipe for pickled okra for the winter. Share with друзьями: 
Time: 35 мин. plus time pickling. Difficulty: easy Amount: 2 liters In recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 900 gr. young okra fruits small or medium the size
- 4 halved small dried chili peppers
- 2 tsp mustard seed
- 12 branches of fresh dill
- 4 whole cloves of garlic
- 1 tsp black pepper peas
- 1/4 Art. coarse salt
- 2 tbsp. rice wine vinegar
- 2 tbsp. bottled water
- Optional equipment: 4 sterilized half liter glass jars *
Recipes with similar ingredients: okra, chili pepper, mustard seed, black peppercorns, rice vinegar, okra, garlic, dill
Recipe preparation:
- Wash okra and cut the stalk 1 cm. Put on the bottom each of 4 sterilized cans 1 chili pepper, 1/2 tsp. seed mustard, 3 sprigs of dill, 1 clove of garlic and 1/4 tsp. black pepper peas. Lay the okra in 4 jars, placing the fruits vertically, alternating: one stalk up, the other down.
- Bring to a boil in a medium-sized saucepan over medium heat. salt, vinegar and water. When the marinade boils, fill them with cans okra, leaving a place between the liquid and the lid. Roll up the cans. Put in a cool dry place for 2 weeks. * Tips for can sterilization: canned foods in good Sterilized dishes are stored for years. Sterilization of cans – The first step in canning.
-
Sterilization Tips
Banks should be glass, without chips and cracks. Banks for canning is closed with glass, plastic or metal covers with rubber gasket. The best thing suitable for preserving the lid of two elements, as at rolling with their help a vacuum layer is formed. sterilize jars before putting jam, marinades in them, or pickles, wash cans and lids with hot soapy water. Good rinse and place the cans with the lids up with the open side, not touching it on a tray. Boil cans and lids in large pan, fill with water, 15 min. To get hot sterilized jars of boiling water, use tongs. Forceps should also be sterilized. To do this, lower the ends into boiling water on few minutes. As a rule, hot products are put in hot banks, and cold – in cold. Everything used to cooking jams, jellies or canned food should be clean. Here Towels come in, and especially your hands.
