Marinated okra: a delicious recipe for preparing preservation for the winter

Marinating okra is not difficult, but not all housewives are familiar with a he althy and tasty vegetable. It is used as a seasoning or addition to meat, fish and other dishes. Well-known to southerners, okra has a specific taste. In canned form - something between asparagus and eggplant. Okra plucked from the garden quickly becomes unusable, preservation helps to preserve the taste characteristics of the product, changing them a little.

Features of pickling okra for the winter

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

The pods have not come into contact with metal objects. Contact with metal will spoil the taste of the product, giving it an unusual and unpleasant aftertaste.
The fruits were immature. 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.
Okra (another name for the vegetable) is not suitable for long-term storage, it spoils quickly, so you have to marinate quickly (within 24 hours from the time of harvest).

Ingredients for the recipe

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

900 grams of okra shoots of the right size;
4 chili peppers, red;
sprigs of fresh dill (no more than 10 grams);
2 tablespoons of mustard seeds;
1 head of garlic (small);
black peppercorns;
2 cups of boiled or bottled water;
15 grams coarse s alt;
1 teaspoon 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 with water. Subjected to heat treatment (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.

Rules for the preparation of containers

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.

Sterilization rules:

We hold the washed containers over the steam for literally 3 minutes.
Boil the lids separately, 1.5 minutes of boiling is enough to make them sterile.
Then put the jars upside down on a cotton towel.
Wrap the lids with a towel, wait until the remaining water is absorbed.

How to cook?

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

take okra shoots, wash them, cut off the stalk by 1 centimeter (approximately);
distribute other ingredients into jars, put them on the bottom, no need to mix;
shoots are placed vertically, alternating the location of the stalks;
in a saucepan bring the mixture of bite, water and s alt to a boil;
when the marinade boils, fill the jars, leaving some space;
cover and refrigerate, check after 2 weeks.

Terms and conditions of storage

Preservation extends the shelf life of many products, but if there is no vinegar in the recipe, then you will have to store the blanks in the refrigerator or cellar for no longer than 2-3 weeks.

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

Expiration date is 12 months.

Reference: room temperature reduces the shelf life of the product, leads to its rapid deterioration. Therefore, it is better to keep the jars on the balcony or in the refrigerator, but not near the heaters.

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