The best recipe for making pickled okra for the winter

It is not difficult to pickle okra, but not all housewives are familiar with a healthy and tasty vegetable. It is used as a spice or addition to meat, fish and other dishes. Okra, well known to southerners, has a specific taste. Canned - something between asparagus and eggplant. Okra, torn from the garden bed, quickly deteriorates; conservation helps to preserve the taste characteristics of the product by slightly changing them.

Features of pickling okra for the winter

Preserving extends the shelf life of the product. But okra will have to be pickled in a special way, make sure that:

1. The pods did not come into contact with metal objects. Contact with metal will spoil the taste of the product, giving it an unusual and unpleasant taste.
2. The fruits were unripe. Ripe ones are not suitable for preservation, they are too rough and tough. It is better to choose shoots, no more than 5 centimeters long.
3. Okra (another name for a vegetable) is not suitable for long-term storage, it quickly deteriorates, so you will have to pickle quickly (within 24 hours from the moment of collection).

Ingredients for the recipe

The list of ingredients is long, but everything is easy to get hold of, buy vegetables at the market or in the store. What you need:

• 900 grams of okra shoots of a suitable size;
• 4 pods of chili, red;
• sprigs of fresh dill (no more than 10 grams);
• 2 tablespoons of mustard seeds
• 1 head of garlic (small);
• black peppercorns;
• 2 cups boiled or bottled water
• 15 grams of coarse salt;
• 1 teaspoon of rice wine vinegar

From the above components, you will get 4 cans with blanks, with a volume of 0.5 liters.

Selection and preparation of products

We choose young shoots so that the conservation does not turn out to be too tough. Length - up to 10 centimeters.

Before cooking, the pods are thoroughly washed under running water, then wiped off the water. They are heat-treated (if required by the recipe), dipped in boiling water for 3 minutes, you do not need to keep it for a long time, the pods will lose their shape.

Container preparation rules

We select jars and lids in advance, wash them under running water, carefully, using baking soda. Then we inspect for chips, cracks, and other damage.

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Sterilization rules:

1. We keep the washed containers over steam for literally 3 minutes.
2. We boil the lids separately, 1.5 minutes of boiling is enough to make them sterile.
3. Then we put the cans on a cotton towel with the bottom up.
4. We wrap the lids with a towel, wait until the rest of the water is absorbed.

How to cook?

To make it clear how to roll up cans, we describe the scheme of actions in stages:

• we take the shoots of okra, wash them, cut off the stalk by 1 centimeter (approximately);
• we distribute other ingredients to the jars, put them on the bottom, do not need to mix;
• we place the shoots vertically, alternating the arrangement of the stalks;
• in a saucepan, bring a mixture of bite, water and salt to a boil;
• when the marinade boils, fill the jars, leaving some space;
• cover and place in a cool place, check after 2 weeks.

Terms and conditions of storage

Preservation extends the shelf life of many products, but if the recipe does not contain vinegar, then the blanks will have to be stored in the refrigerator or cellar for no longer than 2-3 weeks.

If the recipe contains vinegar, then you can store the blank in the basement.

The shelf life is 12 months.

Note: room temperature shortens the shelf life of the product, leading to its early deterioration. Therefore, it is better to keep the cans on the balcony or in the refrigerator, but not next to heating devices..

Marinating vegetables is not as difficult as it might seem. But it is worth approaching the matter with all responsibility, following the rules of the recipe and following the recommendations. Then you will be able to create a truly delicious product.