PICKLED OKRA | Spicy & Hot | Country Style

This video is about PICKLED OKRA...Spicy & Hot...Country Style!! I share with you how we make pickled okra as well as water bath canning it in pint jars. Okra is an interesting vegetable, but so versatile! This year we have had an awesome crop of okra! This is a good snack or something to fancy up a relish plate. Give it a try! We like to save the pickling liquid & spices after eating the okra and add this to taco meat, chili, or put it in meatloaf to add a burst of flavor. "Waste not, want not" as our grandparents would say :) Thanks for watching!
Pickled Okra
Yield: 16 pints
Fresh Okra, approximately 5 lbs. (washed & tops trimmed to ¼ inch).
*Be sure to use appropriately sized okra pods to fit in a pint mason jar.
Pickling Spice Mix:
8 T. Mustard Seed
4 T. Red Pepper Flakes (optional)
4 t. Fennel Seed
2 T. Celery Seed
2 T. Black Peppercorns
2 T. Dried Dill
For the Jars:
1 t. Minced Garlic
16 Fresh Lemon Slices (normal size lemons, to fit in mason jars)
Sliced Hot Peppers (optional)
Pickling Brine:
8 C. Water
8 C. Apple Cider Vinegar
¾ C. Salt (non-iodized)
4 T. Sugar
Heat the pickling brine in a stainless-steel pot to a low boil for dissolving the salt and sugar, then let it cool down a bit while you fill the jars.
To clean, room temperature pint mason jars, add 1 lemon slice to the bottom of each jar. Next, add 1 T. of the pickling spice mixture to each jar. Now add 1 t. minced garlic to each jar.
Pack okra pods into each jar, alternating the orientation of each okra pod.
Add the hot pepper slices to your preference, usually 1-4 slices per jar.
Ladle the pickling brine over the okra and peppers, leaving about 1 inch of headspace in each jar.
Wipe jar rims with a damp paper towel or washcloth.
Apply lids and bands, fingertip tight.
Process in a water bath canner for 10 minutes (or as appropriate).
Remove jars from the water bath canner, and allow to cool for 12-24 hours. Remove bands, wash jars, and label.
Our canning process meets modern recommended methods. Check out this website, www.healthycanning.com/ for more information.
Visit our website:
www.freedomharvestfarm.com/
Altitude Adjustments for Water Bath Canning:
1,001 to 3,000 feet, increase processing time by 5 minutes.
3,001 to 6,000 feet, increase processing time by 10 minutes.
6,001 to 8,000 feet, increase processing time by 15 minutes.
8,001 to 10,000 feet, increase processing time by 20 minutes.
FAQ: What is the shelf-life of home-canned goods?
As long as the lids/seals are intact to the jars and there is no evident content spoilage (discoloration, foam, froth, malodorous, or any other obvious signs), they are good for many months or years. "Looks good, smells good, is good". We have eaten our home-canned foods that are upwards of 10 years old from the original processing date. When in doubt, throw it out.
#homesteading #outdoorsandcountryliving #canning

[@jaypeeinaz]

Thank you for mentioning NOT to cut the tops off the okra! Very important detail that other videos failed to mention!

[@OutdoorsandCountryLiving]

We appreciate you watching!

[@hudge2002]

Looks awesome sunshine and thanks for sharing! Will definitely try this in 2 months! My uncle and I always add sliced carrots in ours cause we both love it that way! Thank you

[@OutdoorsandCountryLiving]

Pickled carrots would be mighty good! Thank you for stopping by & watching. Stay well!

[@jacquelynnewitte6715]

We are growing Okra for the first time this year. I love it spicy pickled. Thanks for this, definitely going to try it. Yummm!

[@OutdoorsandCountryLiving]

Thanks for watching!

[@Samrules888]

Just tried it for the first time. Deliscious

[@OutdoorsandCountryLiving]

Awesome. We really enjoy it as well. Looking forward to making more this year. 🙂 thank you for the comment and stay well. Blessings!

[@MrPhilsAlabamaHotSauce]

Enjoyed watching your receipt prep. I could nibble on pickled okra daily! And, I typically do. Pickling veggies is the world's best way to get a good snack, especially for those of us who like everything pretty hot (mo pepper!) and spicy. Bravo and good cooking!

[@OutdoorsandCountryLiving]

Thank you for watching and we appreciate your comment. Agree with you on that! We often get told “that is hot” when people try them so we try to do a mix of “mild” and then our preference “mo pepper” as you say. lol. :) Hope you have a wonderful new year celebration and stay safe! Thanks again for watching and sharing.

[@cornbread2u2]

Great video! Love the spices!!

[@OutdoorsandCountryLiving]

Welcome to our channel and thanks for watching!

[@Tierone1337]

Thank you for this wonderful video! I tried pickled okra for the first time from the grocery store and it was so good. I wanted to try and make my own and this is perfect. Great recipe from a beautiful lady

[@OutdoorsandCountryLiving]

Making your own is even better! You’re gonna like it. Thanks for watching.

[@AOK_Adam]

Hey, that is the best tip ever! I was thinking, dang, why don't they just slice the side of the okra or cut them tops off to let the flavor seep in. Now, I know better. Eventurally the flavor will seep in during pickling. Great tip!!

[@bigsouthranchin]

I love pickled okra. Will definitely have to try this recipe 👍

[@OutdoorsandCountryLiving]

Heck ya!! Good stuff. Stay safe!

[@houseofthelordchurchaugust7968]

Awesome. Can't wait to try

[@OutdoorsandCountryLiving]

Let us know what you think. Blessings!

[@deelilgarden8492]

I'm growing okra for the first time and I can't wait to pickle them. I like mine hot also.

[@OutdoorsandCountryLiving]

Hope your plants do well. Don’t let the pods get too big or else they get “stringy” and tough. If you have any questions let us know. Thank you for watching and the comment. Good luck!

[@stephaniedan59]

Your recipe looks so good! We are going to try this

[@OutdoorsandCountryLiving]

We appreciate you watching and leaving a message. Thanks!

[@TheFlowerMoundFlowers]

Ok. I followed your recipe and it was delicious!!! Thank you.❤ 🎉

[@OutdoorsandCountryLiving]

That’s great to hear! Thanks for letting us know. Glad you enjoyed it.

[@toniarend9090]

I have so much okra from my garden, my daughter loves pickled okra!! So I gotta make it for her!!

[@OutdoorsandCountryLiving]

It’s delicious. We love it too! Thanks for watching and let us know how your turns out for her. 😀 Blessings!

[@toniarend9090]

@@OutdoorsandCountryLiving thanks for your help!! 😏👍

[@geecheefella2446]

Lots of recipes out there but this one is pretty straight forward. Getting 4-5 gallons a day right now and will continue for the next couple of months. Th as nks for sharing.

[@OutdoorsandCountryLiving]

That’s a lot. Lol. We like to use the smaller ones (normally 4” or less) because they are less “woody” but they take on the spices very well. It’s a favorite family snack for us. Good luck and thanks for watching.

[@RRaucina]

Heavy hooters and awesome okra. Good combo.

[@MrRufusjax]

Great minds think alike.

[@reidlawrence475]

I’m going to try this in a couple 5 gallon buckets. 🤤🤤🤤😍😍😍

[@user-fm2qp5zl5r]

this is the best pickled. specially those who are diabetic person like me. thanks for sharing.

[@OutdoorsandCountryLiving]

You’re welcome!

[@potstreatsmangalorean9391]

Ohh wowww...lovely recipe..thanku

[@OutdoorsandCountryLiving]

Pots & Treats thank you for watching and subscribing!

[@grace2garden403]

Oh my goodness!!! I am always buying the store version. I grow okra 🤦🏾‍♀️ why didn’t I think of this?🤷🏾‍♀️🤷🏾‍♀️ Bless ya girl! 💕💕🙏🙏🙏🙌🏾🙌🏾

[@OutdoorsandCountryLiving]

Lol, this is a good snack to have around! Give it a try. Thanks for stopping by. Take care!

[@minnoux]

You are so charming! Thankyou for this video, love how organized you are 👏

[@OutdoorsandCountryLiving]

Hi! Thank you for your kind words and for watching.

[@skywil4479]

Never knew how to do this. Great video.

[@OutdoorsandCountryLiving]

Thanks for watching!

[@skywil4479]

@@OutdoorsandCountryLiving no problem. I made some last night. I only had white vinegar and pepper flakes but Im glad I watched. Didn't know you had to boil the stuff beforehand.

[@lovemybabygoat]

Those are beautiful.

[@OutdoorsandCountryLiving]

Thanks for watching! This recipe is definitely worth sharing.

[@Youzack1]

Your okra looks so good, I’m going to buy canning stuff after work. I’ve always just fried all mine. I can’t take it anymore! 😂 thanks for sharing.

[@OutdoorsandCountryLiving]

Lol. Well if you get all the stuff and have questions let us know. The pickled okra is something we always enjoy. Thank you for watching and we hope all is well. 🙂

[@elizabethsidani3535]

Look fantastic. Thank you :)

[@OutdoorsandCountryLiving]

You’re welcome and we thank YOU!

[@danielleterry2331]

Thank you! My okra is coming on like gangbusters, daughter asked for me to make hot spicy picked okra and carrots. So thanks for this vid

[@OutdoorsandCountryLiving]

Let us know how you do. We love it and you can make it as spicy or mild as you want. Thank you for the comment. 🙂

[@Sabbathissaturday]

Oh I’m excited about this. I got loads of okra and tomatoes this year from my garden. I LOVE spicy, pickled okra. Eat them with other food, in drinks. Oh no! I froze mine! Straight out of the garden. Why can’t I make this?!

[@OutdoorsandCountryLiving]

Our experience with using frozen okra for pickling results in soggy pickled okra spears. Give it a try and see what you think. Just a personal preference here.

[@amalu8838]

@@OutdoorsandCountryLiving I think frozen okra shout be batterd and fried . But fresh okra should be pickled. Do y'all have any advice on growing brussel sprouts?

[@greenpalace8276]

Ha I love it going to make this soon I don't know when.

[@OutdoorsandCountryLiving]

We sure enjoy this pickled okra recipe and hope you do too! Thanks for watching. Take Care!

[@mariaparker1297]

Wow! Your the best . Found your site 2021, with all this rain my okra plants are over 5 feet tall & thick....harvesting few pounds per day.......love your pickling okra recipe.... I only add one tsp of Alum along with the spices into the jars to help create crisp okra. Thank you young lady for a perfect presentation!

[@OutdoorsandCountryLiving]

Hi there! Welcome to our channel, we’re glad you’re here. Sounds like you’re blessed with a nice okra harvest this year. We hope you enjoy this as much as we do. Thank you for your kind words.

[@amalu8838]

My first time this year. I'm germinating now. Hope I can grow them 🙏. But i have to pickie them if they grow! I'm so excited 😀

[@mariaparker1297]

@@AudianPaxson nothing wrong… I use it too…. Next time I want to plant the purple okra…. This summer has just been too hot to plant ANYTHING

[@mariaparker1297]

@@AudianPaxson Awesome…. I just got back to the USA … spent a lot of time in Nepal so did not have ample time to start a garden.

[@jenniferhall7073]

Praying this is about to be me!

[@h.collier3544]

Beautiful! I pickled okra this year but your spice blend looks fantastic.

[@OutdoorsandCountryLiving]

It’s been one of our favorites for years. Give it a try and let us know what you think. You could probably add some of the seasonings to a jar once you open and leave it in the fridge a couple weeks for the flavors to set in. Thanks for watching and have a great weekend. Blessings!

[@h.collier3544]

@@OutdoorsandCountryLiving I wondered if adding the seasoning after the fact might work. Are your okra soft from canning or do they retain any crispness?

[@OutdoorsandCountryLiving]

@@h.collier3544 they get a little soft from canning but they sure are tasty. Lol. We try to stay with the smaller size for canning and cooking so it doesn’t get tough or “woody”.

[@h.collier3544]

@@OutdoorsandCountryLivingJust subscribed!

[@OutdoorsandCountryLiving]

@@h.collier3544 you could add 1/2 teaspoon of pickle crisp/calcium chloride if desired to help with retaining crispness.

[@rachelrocha4319]

Thank you so much!!!

[@OutdoorsandCountryLiving]

You’re welcome. Thanks for watching!

[@kevintreadaway6769]

Tom with his Duluth brand socks on😂

[@ProvokedTomcat]

I''m going to try this next year, thanks. I cut the tops off this year :-( my jars aren't that slimy though.

[@OutdoorsandCountryLiving]

ken hamson thanks for watching!

[@countryviews5249]

I love pickled okra

[@OutdoorsandCountryLiving]

It is good! Thanks for watching

[@countryviews5249]

Absolutely my friend. I also do a lot of cooking on my channel as well.

[@iwanttobelieve5970]

This is what I'll do with my okra next year. I didn't know what to do with my okra this year, my first year growing them.

[@OutdoorsandCountryLiving]

We also sometimes put in soups, stir fry or you can slice it and cook in a skillet with flour or cornmeal on it. Thanks for watching and have a great week. 🙂

[@grace2garden403]

Great personality, new subbie!

[@OutdoorsandCountryLiving]

Hi there! Welcome to our channel. We are glad you are joining our journey and hope you enjoy what you see. Thanks for watching and commenting. Wishing you best of health! -Tom & LeeAnn

[@jasonh.8362]

Great video I'm so glad to find a big batch recipe! I have one question, does the apl cdr vingr make these sweet or does lemon counter act that? I'm a total dill lover not sweet pickled anything.

[@OutdoorsandCountryLiving]

These definitely aren’t sweet. You’ll enjoy them.

[@jasonh.8362]

Thanks so much!

[@darrinbell6414]

Ok , I'm doing this now , Thank you

[@OutdoorsandCountryLiving]

Glad to hear. Let us know how you like it! Blessings to you. 🙂

[@darrinbell6414]

@@OutdoorsandCountryLiving wish I could send a pic.. how long after can they be ate ?

[@darrinbell6414]

Sorry , wish I could send a pic it looks wonderful

[@OutdoorsandCountryLiving]

@@darrinbell6414 waiting 2 weeks is best for pickled foods to allow full flavor.

[@darrinbell6414]

@@OutdoorsandCountryLiving thanks,,, oh I'm excited to try

[@user-tk5ib2fu2m]

I love watching your videos, what state are you in? I am Southeast Missouri.

[@OutdoorsandCountryLiving]

We appreciate you watching! We are located in North Central Indiana.

[@jameshelms5510]

Excellent video! Did I hear you say that you remove the rings after they’ve cooled and store them with only the sealed lids?

[@OutdoorsandCountryLiving]

Yes Sir, you heard correct. The proper way to store home canned goods is without the band. This prevents a false seal if one were to come unsealed. Thanks for watching and commenting. -Tom & LeeAnn

[@jameshelms5510]

@@OutdoorsandCountryLiving Wow! Thank you! I never knew that.

[@patbooker4328]

I love okra never heard of pickled until today I heard you say you added sugar.. Could you also make them like dill pickles??

[@OutdoorsandCountryLiving]

Yes, you sure can! We usually add a little sugar when using apple cider vinegar to help cut the tartness. It doesn’t make them sweet.

[@sheilarogers3448]

I like okra slime and stewed as well as pickled. But I need to find a sweet and spicy recipe for okra like sweet and spicy bread and butter pickles. Just a tiny bit sweeter and crispy

[@OutdoorsandCountryLiving]

Add enough sweetener (sugar or honey) until it tastes right. You can also add some calcium chloride to each jar to help with crispness.

[@janraynor6822]

what is the lemon for. i love your spice mix. I'm canning some okra today because my neighbor gave me 3 lbs and I love it pickled.

[@OutdoorsandCountryLiving]

The lemon slice is simply for flavor. You may omit it if desired.

[@janraynor6822]

@@OutdoorsandCountryLiving thank you. I added it. Did some asparagus as well. Need bigger asparagus! Lololol

[@OutdoorsandCountryLiving]

@@janraynor6822 let us know how you like it. We hope you enjoy it and blessings to you.

[@kahli777]

Great video... how long do you shelve them (min. time)

[@OutdoorsandCountryLiving]

The seasoning and flavor is best if you wait a couple weeks. As far as how long they stay good we have many that we ate after several years. Normally as long as the seal is good the food is safe. Once opened keep it refrigerated. Thank you for watching and enjoy! :)

[@marioncutchen5142]

Love your video. What is the purpose of the lemon slice?

[@OutdoorsandCountryLiving]

Hello! The lemon slice is for flavor. No particular purpose. Could be eliminated if you prefer. Thanks for watching!

[@shanevonmillanich48]

I just followed your recipe tonight! How long till I can crack one of these jars open and enjoy?

[@OutdoorsandCountryLiving]

Nice! Waiting 2 weeks is optimal to allow full infusion of flavors for pickled foods. Enjoy!

[@monicashuford5602]

I feel like God made okra slimey so he can laugh at ppls faces when they eat/cook it lol

[@OutdoorsandCountryLiving]

Lol. It sure is good. :) thanks for the good laugh. Blessings!

[@danielneuenschwander7381]

Just wondering as to why you remove the rings after the canning process prior to storage? Never mind, found the answer on another video. Never knew that you could remove the bands after canning.

[@OutdoorsandCountryLiving]

Just so they don’t rust on the jar and become difficult to remove. We have left them on before too. It’s not a huge deal either way.

[@OutdoorsandCountryLiving]

This information is also found in our canning video descriptions. Why we store our home canned goods without the bands/rings on the jars: 1. The rings are designed to keep the lid on during the processing and cooling phases of canning. Beyond that, they serve no purpose. The lids/seals are held on by suction, not the bands/rings. 2. If the bands/rings are left on the jars, this could result in a false seal, causing the contents to spoil. 3. Bands/rings eventually rust if left on the jars, making them quite difficult to remove. 4. It's a proper technique and a safety issue.

[@Jo-vw7ts]

This recipe looks delish. Do your okra lose its color after pickling? My refrigerator okra pickles (red and green) all lost their color after some weeks. Any advice?

[@OutdoorsandCountryLiving]

What color did the okra turn? We’ve never had okra lose its color after pickling, but we also only grow traditional green okra. Red okra does lose color once cooked. The red okra will fade to a brownish green color. Okra was originally green until the 1980’s when red okra was bred by man.

[@rsalinas136]

Did you pick that all in one day or do you collect it over several days. If so, so you keep it in the fridge while collecting it?

[@OutdoorsandCountryLiving]

Hi there! We picked it all in one day. Due to running out of time on the day we picked it all, we rinsed it off and put it in a large container and placed it in the refrigerator until the next day. That’s just our preference to keep it as crisp as possible since not pickling it all the day it was picked. Hope this helps. Thanks for watching and asking! Stay healthy

[@gregrote6380]

Mine was mushy. I made some with a similar recipe but processed in an instant pot pressure cooker for 10 minutes. Do you think that’s too long in pressure? Thanks! I looooove okra any way it’s cooked (even raw)!

[@OutdoorsandCountryLiving]

Pickled foods should be water bath canned, not pressure canned. This is the cause for mushy okra.

[@IxBxCAMP]

looks good! One thing I'm confused about when pickling okra. Why boil the jars after they are full? Can you not pickle okra like onions? I would make a brine, let it cool, then pour it over my onions then just toss it into the fridge for a few weeks. Can you not do the same with okra?

[@OutdoorsandCountryLiving]

Hi there! We’ve never tried pickling okra the way you’re describing which sounds similar to a refrigerator vinegar salad made of garden vegetables. We process the jars in boiling water to seal the lids and allow a much longer shelf life. By canning the pickled okra, this allows us to enjoy the okra for months or years to come. I suppose you can try the refrigerator method as you described, but we’re not sure how well it will work or if you’ll get the full flavor. Let us know if it works out for you! Thanks for watching and asking this question. Wishing you health and a blessed harvest!

[@Death2Weebs]

Where in the world does okra grow that abundant?

[@OutdoorsandCountryLiving]

Midwest and southern United States. It prefers the heat but not a really dry area. Thanks for watching and for the question. Blessings.

[@alishajackson9234]

New to this. What do you mean by remove the rings?

[@OutdoorsandCountryLiving]

Why we store our home canned goods without the bands/rings on the jars: 1. The rings are designed to keep the lid on during the processing and cooling phases of canning. Beyond that, they serve no purpose. The lids/seals are held on by suction, not the bands/rings. 2. If the bands/rings are left on the jars, this could result in a false seal, causing the contents to spoil. 3. Bands/rings eventually rust if left on the jars, making them quite difficult to remove. 4. It's a proper technique and a safety issue.

[@XploitXbox]

I put ghost pepper in but very small amount!

[@OutdoorsandCountryLiving]

Lol. They should be good and hot. Let us know how they do.

[@myfivestarrealty]

Nice vidio, when can you eat them?

[@OutdoorsandCountryLiving]

We normally like to let the flavor soak in for a few weeks first but you can eat as soon as they cool. Once you open a jar keep it in the fridge until they are all gone. We also sometimes use some of the juice in soups to flavor a bit. It’s good. :) Thank you for watching and let us know if you have any other questions. Enjoy!

[@barryrogers928]

Would the same receipt work for pickles?

[@OutdoorsandCountryLiving]

We’ve never used this recipe for making pickles, only okra. Suppose maybe? We have another recipe/video on making pickles that may interest you. Best homemade pickles we’ve ever made!

[@sheilarogers3448]

First try with sweet and spicy followed the bread and butter recipe. But it just fell a little off. Ate them but want to do better

[@OutdoorsandCountryLiving]

Tweak it until it’s what you want.

[@VoodooViking]

The sliminess comes from the sugars in the fiber content.

[@OutdoorsandCountryLiving]

Yep 👍🏻 Okra slime = “mucilage”; a digestible soluble fiber. Definitely a wonderful vegetable with weird characteristics. Thanks for watching!

[@VoodooViking]

@@OutdoorsandCountryLiving yep! Thanks for the info and for posting

[@jimbarnes5451]

Well I’m gonna try this out. Why did you use ACV and not white vinegar? Just wondering.

[@OutdoorsandCountryLiving]

Personal preference. You may use white if desired. Doesn’t matter which one you choose.

[@jimbarnes5451]

Okay, thanks. Nice video BTW.

[@frankashby6235]

Thank you for this video. I noticed you did not use alum or lime in this recipe to make them crisp??

[@OutdoorsandCountryLiving]

Correct, we did not add anything additional. If you want to add something like that, I’d use Pickle Crisp/calcium chloride (about 1/4 to 1/2 teaspoon per pint jar). Pickled okra are not snappy and crisp like a cucumber but aren’t mushy either without adding any preservative to retain crispness. We appreciate you watching and leaving kind remarks. Have a great week!

[@frankashby6235]

@@OutdoorsandCountryLiving Thanks you for the prompt reply! I picked up a container this AM. Your video is the best in taste in what I am trying to achieve! (I'm from Louisiana, 😁)

[@OutdoorsandCountryLiving]

@@frankashby6235 it’s good stuff. The Okra takes on the jalapeño flavor great when added. That’s our preferred way. Let us know how you do!

[@OutdoorsandCountryLiving]

@@frankashby6235 no problem. Happy okra canning!

[@terrykelly3239]

is there a reason to choose water bath over pressure canning

[@OutdoorsandCountryLiving]

Yes, low acid foods (green beans, carrots, potatoes, squash/zucchini, meats, milk, butter, etc.) are pressure canned and high acid foods (pickled foods, tomatoes, jam, jelly, fruit, fruit butters, etc.) are water bath canned.

[@mocabliss3362]

Hi! Would the dill used be dill seeds??

[@OutdoorsandCountryLiving]

You can use seeds but we normally use the leaves. As the dill gets bigger we trim it back and dehydrate it. It is very easy to remove the stems once it is dehydrated/dry. You can use fresh as well. Hope this helps. Thank you for watching and if you have other questions please let us know.

[@mamabear5478]

My store sells Wicked Okra (Wickles). Can I just add fresh Okra to the jar that has the filling and stick it in my fridge or I have to do the canning process?

[@OutdoorsandCountryLiving]

That would be perfect. Same thing as refrigerator pickles. It just may take longer to penetrate the wall of the okra pods versus cucumbers would. Canning is only necessary if you want shelf stable pickled okra. Thanks for watching and asking!

[@mamabear5478]

@@OutdoorsandCountryLiving well now i know how to make Wicked Okra so thanks. Sad to say but the canning process scares me but I do love wicked okra so I might try😉

[@OutdoorsandCountryLiving]

@@mamabear5478 don’t let canning intimidate you, it’s really not hard nor rocket science. Some folks make it out to be very difficult, but it’s not at all. Once you get the hang of it, you’ll be canning anything that fits into a jar 😊 Happy to answer any canning questions you have!

[@TeamSugarRush]

What is the particular reason that you add lemon? This will be the first time that I have ever pickled okra and I'm just curious. My husband loves the kind that we purchased from the store, and I just don't want to alter it too much from the flavor that he likes. So will lemon add a very lemony flavor to it?

[@OutdoorsandCountryLiving]

Howdy! The lemon slice may be omitted if desired. It’s added for personal preference, as it serves no purpose in the preservation aspect. Thanks for watching!

[@TeamSugarRush]

Thanks so much for replying

[@dianaoprea23]

I was curios about lemon as well and thought I will try some with and some without. Thank you for your video and answer to this question.

[@DreadfulSoaps3]

What does remove the rings mean

[@OutdoorsandCountryLiving]

Why we store our home canned goods without the bands/rings on the jars: 1. The rings are designed to keep the lid on during the processing and cooling phases of canning. Beyond that, they serve no purpose. The lids/seals are held on by suction, not the bands/rings. 2. If the bands/rings are left on the jars, this could result in a false seal, causing the contents to spoil. 3. Bands/rings eventually rust if left on the jars, making them quite difficult to remove. 4. It's a proper technique and a safety issue.

[@colesfamfarm4life551]

What type of okra is best to pickle?

[@OutdoorsandCountryLiving]

Haven’t really noticed a difference in the type but the key is to cut them before the pods get too big and “stringy/woody”. I’d say normally before they get 4” in length is best. We normally add a couple peppers to spice ours up but you don’t have too. It’s been a family favorite for generations and carries on. :) If you have any other questions just let us know. We leave the stem on and we normally eat that too. Just don’t leave it too long (1/4” is fine). Good luck and thanks for watching.

[@kathy.jspeaks7641]

What is the purpose of putting a lemon in the bottom of the jar? Can you use just regular vinegar?

[@OutdoorsandCountryLiving]

No purpose other than taste/flavor. You may omit it if desired. Yes, you can use whatever vinegar you like, as long as the acidity is 5%. All pickling recipes are interchangeable with the type of vinegar used. Use what you like. Thanks for watching.

[@randalldills5156]

What does the lemon do

[@OutdoorsandCountryLiving]

It’s for taste and appeal. Can be omitted if desired.

[@canceriangal4443]

Can you just put in the jar and save it in the fridge? I don’t have a canner

[@OutdoorsandCountryLiving]

Absolutely!

[@billyangelapressley]

Will the water bath make it mushy

[@OutdoorsandCountryLiving]

No it doesn’t make the okra mushy. If you want, add 1/2 teaspoon of calcium chloride (pickle crisp/pickle fresh) to each pint jar to help maintain as much crispness as possible. We didn’t add the calcium chloride and ours always turn out great. Using fresh cut okra is key!

[@billyangelapressley]

@@OutdoorsandCountryLiving ok thanks

[@lynnemurphree8014]

Where can I find the recipe to print?

[@OutdoorsandCountryLiving]

The recipe is now in the video description. Click on “more” under the video title. Thanks for watching!

[@melissafoster1228]

Does overgrown okra pickle well?

[@OutdoorsandCountryLiving]

No. When the pods get too big they get “woody” and tough. We normally discard the pods if they get like that and use the smaller ones. You can let the big pods dry out and get the seed out for planting the following year. Hope this helps! Let us know how you like it. Blessings.

[@melissafoster1228]

@@OutdoorsandCountryLiving - that’s what I thought. Never saw my granny or momma pickle those but was praying it could be. 😉 Thank you!

[@OutdoorsandCountryLiving]

@@melissafoster1228 we have tried it and it’s not good. Not much you can do with it once too big besides seed. Let’s us know if you come up with anything creative. Lol. Have a great day!

[@tinacutright1133]

What is the purpose for the lemon?

[@OutdoorsandCountryLiving]

Taste. You can eliminate it if preferred. Thank you for watching.

[@brandonbates5840]

Are you adding Dill seed or Dill weed?

[@OutdoorsandCountryLiving]

Dill weed. Thanks for watching!

[@lillypowell6485]

how soon can you eat

[@OutdoorsandCountryLiving]

Hi Lilly. We have eaten some the next day but it will have a stronger flavor after a couple weeks. I’m glad you sent a message. I think I’m going to open some today and have myself a snack. Lol. :) Thank you for watching and stay safe.

[@vedaandchristyruiz9872]

Were they crisp?

[@OutdoorsandCountryLiving]

Hi! Okra normally isn’t crisp like a pickle or zucchini pickle. It’s not real soft but doesn’t have the “snap” like some other veggies. With that said… it is delicious. 😀 we really like the little kick the peppers give it and it’s not so hot you can’t eat it. Been a family favorite for years. Thank you for watching and for your question. Let us know if you have any other questions. Blessings! - Tom & LeeAnn

[@mhs8898]

Would frozen okra be okay? It's not easy to buy okra in Korea 😊

[@OutdoorsandCountryLiving]

Fresh okra is optimal for pickling. Frozen okra is mushy once thawed and won’t pickle well. Video states using fresh okra for pickling is best.

[@maryfail2393]

Why do you add lemon slices?

[@OutdoorsandCountryLiving]

Simply for taste (and they are pretty). They can be omitted.

[@garrycarter8485]

HI. AFTER YOU PICKLE THEM WHEN YOU BITE INTO THEM ARE THEY SLIMY. PLEASE LET ME HEAR FROM YOU. I BOUGHT A WATER BATH CANNER. I AM NEW AT THIS AND HAVE NEVER PICKLED OR CANNED ANYTHING. PLEASE LET ME HEAR FROM YOU

[@OutdoorsandCountryLiving]

Leave the stem ends on and it will keep the brine from getting slimy. We typically wait at least a couple weeks before we eat so the flavors all blend well. The okra isn’t as slimy as it is cooked other ways. Give it a try and let us know if you have any questions. Picked okra with the peppers is one of our favorite vegetables and treats. Thank you for the question. Blessings!

[@garrycarter8485]

THANK YOU. I REMEMBER MY MOTHER BOILING OKRA AND IT WAS SLIMY. THE ONLY WAY I HAVE EATEN IT WAS FRIED @@OutdoorsandCountryLiving

[@OutdoorsandCountryLiving]

@@garrycarter8485 fried okra is really good too. :)

[@kellyrasulo]

Is there a written recipe?

[@OutdoorsandCountryLiving]

Recipe is written in the video description area below the video. Click “more”.

[@christophermorris5827]

but the taste test!?

[@OutdoorsandCountryLiving]

Ohhhhh this is definitely good! Performing your own taste test is the best judgement.

[@lucious455]

My mouth just 💦 water

[@OutdoorsandCountryLiving]

Thank you for watching. It is a great recipe. Enjoy!

[@teresabartel7304]

Hi Is that Dill seed or Dill weed?

[@OutdoorsandCountryLiving]

Dill weed (dried green stalks of dill plant). We only use dill seed to plant and grow our own dill. Some use the seeds, but we prefer the actual dill weed.

[@teresabartel7304]

Thank you! GREAT VIDEO

[@OutdoorsandCountryLiving]

@@teresabartel7304 you’re welcome. We appreciate your kind words.

[@tommorgan5826]

You are beautiful! Will this recipe give you crunchy okra?

[@OutdoorsandCountryLiving]

Okra doesn’t normally get real crunchy, but it does take in the pepper flavor very well and is a favorite of ours. Thanks for watching.