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Pickled Okra Homesteading Recipe | Crunchy, Savory and Delicious!

Home Recipes Appetizers Pickled Okra Homesteading Recipe | Crunchy, Savory and Delicious!

Want to learn how to make pickled okra? Sit back and relax because we’ve got the best-pickled okra recipe for you. Savor the summer’s fresh okra for months to come with this recipe!

Okay who doesn’t love pickled okra? Chances are, you’ve had some, and maybe some of you even already have a great recipe, but give this one a try! I’ll bet it will hold it’s own against any pickled okra recipe! If you remember to use the freshest okra possible to make sure that this pickled vegetable will be crisp and follow these instructions, you’ll be enjoying delicious pickled okra all year round!

The Best Pickled Okra | Homesteading Recipe

When your Southern husband tells you that your pickled okra is the best he’s EVER had… I think you are on the right track. This recipe actually works amazingly well for any veggies you may have lying around…and I mean any! This week I grated some leftover beets and pickled them with this recipe and they were the perfect addition to a salad on a later date! This recipe is also delicious for spicy pickled carrots. Don’t be afraid to experiment! But first… you HAVE to try this recipe with okra. To. Die. For.

Pickled Okra – Ingredients

  • Whole Okra
  • Sliced Onion (optional)
  • Jalapeños (optional)

Buy Mixed Pickling Spice OR Make Your Own Pickling Spice

  • 1 tablespoons coriander seeds
  • 1 tablespoons whole cloves
  • 2 teaspoons fennel seeds
  • 2 teaspoons dill seeds
  • 1 tablespoons allspice
  • 1 teaspoons mustard seeds
  • 6- 10 cloves garlic- sliced thickly
  • 2 teaspoons peppercorns

Pickling liquid:

  • 2 Cups vinegar- white, red wine, rice wine, apple cider
  • 2 Cups water
  • 2 Tablespoons kosher salt
  • 4-6 Tablespoons sugar

Pickled Okra Preparation:

Step 1 :

Pickled Okra Preparation Step 1 | The Best Pickled Okra | Homesteading Recipe

First, as usual, wash your okra. Our okra comes from a local farm and often has dirt caked on. While dirt isn’t gonna kill anyone… I still don’t want it in my pickled okra.

We had roughly three weeks worth of okra to jar, which meant some of that okra had already turned. The way you can tell if your okra should be tossed is the skin feels slightly more fuzzy and the slime starts to excrete from the pod.

Step 2 :

Pickled Okra Preparation: Step 2 | The Best Pickled Okra | Homesteading Recipe

Next, cut the tips of the pods on both ends. I like to think the spices and flavors interact with the pods more if the ends are cut open. With the ends open, the seasoning has the chance to be flavorful from the inside.

Be sure to SAVE those extra bits for your chicken treats or compost pile. Our chickens devour okra and as we all know, there is absolutely no reason to waste any part of a vegetable!

Step 3 :

Pickled Okra Preparation: Step 3 | The Best Pickled Okra | Homesteading Recipe

In a medium saucepan, add two cups of distilled white vinegar and two cups of water and turn stove to medium-high heat. Allow this mixture to heat up to a simmer before adding the next ingredients.

Step 4 :

Pickled Okra Preparation: Step 4 | The Best Pickled Okra | Homesteading Recipe

Add 4-6 TB of granulated sugar, depending on how sweet you would like your mixture to be. The less sugar you add, the more the mixture tends to be a bit more tangy from the vinegar. SO part of this is personal preference and taste. You may also substitute with honey if you are cutting out added sugars; 3 TB of honey should do juts fine.

Step 5 :

Pickled Okra Preparation: Step 5 | The Best Pickled Okra | Homesteading Recipe

Add 2 TB of salt to the saucepan. Allow this to simmer until all of the salt and sugar have dissolved and are no longer granules. Remove the saucepan from heat once the sugar and salt have dissolved. The okra will now be more tenderized and prepped to allow for plenty of flavoring.

Canning :

Be sure when canning that you use Pickling Salt or Kosher Salt to avoid clouding the brine/mixture. Salt is SO important when canning. Salt is so necessary because it draws out the flavors as well as any excess water, so your fruits and veggies should be more crunchy! No one wants to have chewy okra. The crunch is half the enjoyment when eating the finalized okra!

Step 1 :

Canning : Step 1 | The Best Pickled Okra | Homesteading Recipe

Next, wash your jars and lids. I can’t express how incredibly important this is. I once made a LOT of homemade chicken broth to freeze for the winter, and all of our jars broke in the freezer causing a HUGE mess, because I did not properly sterilize the jars.

Once the jars are clean, lower them into your water bath and allow them to get hot along with the water. Basically a secondary method to ensure all the potential bacteria is gone (we also don’t want to add hot liquid to a cold jar!)

Step 2 :

Canning: Step 2 | The Best Pickled Okra | Homesteading Recipe

Next, depending on your jar size (I used pint jars, which are roughly the height of the okra), add your pickling spice. I used about ¾ tsp per jar. You can purchase pickling spice pre-made or make your own with your choice spices! Click here to purchase pickling spice.

This is definitely the step that makes my hubby LOVE my pickled okra, so if your spouse loves other spices, try experimenting! One of the best things about seasoning is that you are always allowed to make alterations and changes to fit the preferences of yourself or those who will enjoy your final product.

Step 3 :

Canning: Step 3 | The Best Pickled Okra | Homesteading Recipe

Using your bubble remover stick, remove any excess bubbles from the hot liquid. You may have to prod the okra a bit to get the bubbles to rise. Having air pockets down in your seasoning is not ideal for canning.

Step 4 :

Canning : Step 4 | The Best Pickled Okra | Homesteading Recipe

Screw your lids on fingertip tight and lower into the water bath. Be sure the jars are covered by one inch of water on top. Wait for the water to boil and start a 10-12 minute timer! Again these are all canning methods to help produce the most efficient and safe finalized product possible.

Step 5:

Canning : Step 5 | The Best Pickled Okra | Homesteading Recipe

Remove the jars carefully and allow them to sit at room temperature for 24 hours. You’ll need the use of tongs or oven mitts to ensure that you do not burn yourself on the VERY hot mason jars. It’s also a good idea to place them on a towel or cookie sheet to allow to cool to room temperature naturally. Do not place warm or hot jars in the refrigerator.

There you have it! Snack on your delicious okra on the daily or save them for when you have company! Everyone is sure to fall in love with this recipe. Don’t forget to label those lids with the date (and whether or not they’re spicy!)

Some More Tips To Have The Best Pickled Okra :

Tip 1 :

Tips To Have The Best Pickled Okra: Tip 1 | The Best Pickled Okra | Homesteading Recipe

This is SO key. Add ¼ tsp pickle crisp to each jar. This will help give your okra a nice crunch! I’ve experimented with ⅛ tsp, which most recipes call for, and found it wasn’t quite enough. As perviously stated, the crunch is one of the best parts! So don’t take chances with your okra and add a little bit more.

Tip 2 :

Tips To Have The Best Pickled Okra: Tip 2 | The Best Pickled Okra | Homesteading Recipe

If you want to give your okra that extra little kick, thinly slice some jalapeños and add to each jar. Fresh jalapeños are the best option. I wouldn’t recommend adding falsely hot spices. You won’t get the same kick and your okra will have a slightly more artificial flavor which won’t do! Also, don’t forget that the spicy actually derives from the seeds, so the more seeds you add the more spicy the jars will be.

Tip 3 :

Tips To Have The Best Pickled Okra: Tip 3 | The Best Pickled Okra | Homesteading Recipe

When you’re ready to pack the okra in the jars, assort them by height. I find this helps get the most okra in each jar. For taller okra, it’s sometimes easier to tilt the jar on its side to hit every angle, and be sure the okra is going straight in and not at an angle.

Usually you will still have at least a jar full on the short and small pieces of okra. Call me lazy, but tinsy little okra I simply toss into a jar and let it be.

Tip 4 :

Tips To Have The Best Pickled Okra: Tip 4 | The Best Pickled Okra | Homesteading Recipe

Slice, quarter, or cut into spears, or leave whole (like with green beans, asparagus, okra etc). Bring the water, vinegar, salt and sugar to a boil in a small pot, and in the meantime pack the jars.

In two quart size mason jars, divide the garlic and whole spices.

Begin adding the veggies and if your are including the onion (which i recommend) , layer a few slices in with the veggies along with any fresh herbs you would like to include (you can also layer the garlic this way too, or put it in first, your choice) leaving about an inch at the top of the jar.

Using your Pioneer Settler funnel, ladle the hot liquid into the various jars, making sure to submerge all the veggies, pressing down on them with the end of a wooden spoon. You may be able to add more veggies at this point, just make sure the liquid completely covers the veggies leaving at least a half inch of room between the liquid and lid.

Cover and let sit on the counter to cool, and after an hour or two, place in the fridge. These will taste good after 6-8 hours, but much better after a couple days. This keeps up to three weeks, so enjoy!

Thanks for checking our The Best Pickled Okra post! Will you try to make this recipe on your homestead? Let us know in the comments below.

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NYC Adds Nearly 4,000 People Who Never Tested Positive To Coronavirus Death Tolls

New York City added nearly 4,000 people who never tested positive for the coronavirus to its death toll Tuesday, bringing coronavirus-related deaths in the city to around 10,000 people.

The city decided to add 3,700 people to its death tolls, who they “presumed” to have died from the virus, according to a report from The New York Times. The additions increased the death toll in the U.S. by 17%, according to the Times report, and included people who were suffering from symptoms of the virus, such as intense coughing and a fever.

The report stated that Democratic New York City Mayor Bill de Blasio decided over the weekend to change the way the city is counting deaths.

“In the heat of battle, our primary focus has been on saving lives,” de Blasio press secretary Freddi Goldstein told the Times.“As soon as the issue was raised, the mayor immediately moved to release the data.”

The post New York City added nearly 4,000 people who never tested positive for the coronavirus to its death toll appeared first on Daily Caller

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How To Make Lacto-Fermented Sauerkraut In A Mason Jar

The thing about homesteading is you get to create your own ingredient right from scratch! Cheese, yogurt, butter and now sauerkraut, a delightfully sour and crunchy ingredient you can use on your meals — or consume by itself — while on a homestead, or while facing this health crisis!

This homemade sauerkraut is a great meal because it has a long shelf life. You can either make plain sauerkraut or mix it with herbs and spices. In this tutorial let us make Lacto-fermented sauerkraut that preserves all the good probiotics in a jar, good for your guts.

So how to make sauerkraut in a mason jar?

RELATED: How To Make Buttermilk On Your Homestead

Delicious Sauerkraut Recipe Every Homesteader Should Know

Why Make Sauerkraut?


Not only does sauerkraut spoil a long time, but it is also a meal in itself, and it is also easy to make! You don’t need to be an expert cook, all you need to do is follow these simple steps.

So let us get started. Here are the steps in making sauerkraut in a mason jar.


  • 1 head of cabbage or 2 1/2 lbs cabbage
  • 1 tablespoon of salt

Tools Needed:

  • knife
  • bowl
  • mason jar
  • smaller jar
  • rubber band

Step 1: Wash & Clean the Tools & Ingredients

Wash all the equipment and utensils you need. Wash your hands too.

You don’t want to mix your sauerkraut with bad bacteria, anything that is going to make you sick.

Next, remove the faded leaves from your cabbage. Cut off the roots and the parts that don’t seem fresh.

Step 2: Cut the Cabbage Into Quarters & Slice Into Strips

Cut your cabbage into quarters and remove the core. Then, slice it into strips.

Step 3: Place in a Bowl & Sprinkle With Salt

Put the stripped cabbage into a bowl. Sprinkle the cabbage with 1 tablespoon of salt.

TIP: Use canning salt or sea salt. Iodized salt will make it taste different and may not ferment the cabbage.

RELATED: Homemade Yogurt Recipe

Step 4: Massage the Cabbage

Massage the cabbage for five minutes or more to get the juice out.

TIP: You’ll know it’s ready when you see a bit of juice at the bottom of the bowl and will look similar to coleslaw.

Step 5: Press Cabbage Into the Mason Jar

Add the cabbage to the mason jar gradually. Press it in hard to allow the juice to come out. Do this every time you add about a handful of cabbage.

IMPORTANT: Food should be covered by the liquid to promote fermentation. Add any excess liquid from the bowl to the jar.

Step 6: Press a Smaller Jar Into the Mason Jar

You want to squeeze every ounce of that juice from the cabbage. To do this place the mason jar in a bowl and get a smaller jar.

Fill it with water or marble to make it heavy. Press it into the bigger mason jar. Allow any juices to rise to the surface.

Step 7: Cover the Jars With Cloth & Tie With Rubber Band

Leave the small jar on. To keep your jars clean from annoying insects and irritating debris, cover your jars with a clean cloth. Then, use a rubber band to tie the cloth and the jars together, putting them in place.

Step 8: Set Aside & Check Daily

Set it aside in a cool dry place, away from direct sunlight. Check the water level daily. It should always be above the cabbage.

Step 9: Taste Your Sauerkraut & Keep at Cool Temperatures

Homemade Sauerkraut Cumin Juniper | How To Make Lacto-Fermented Sauerkraut In A Mason Jar

After about five days, you can taste your sauerkraut. If the taste is to your liking, tightly cover it with the lid and store in the fridge or cellar.

NOTE: If after five days it’s still not your desired taste, leave it for a few more days. This will allow the fermentation process to continue.

You can now enjoy your sauerkraut in a mason jar. Enjoy its goodness! You can use it as a side dish or mix it with your favorite sandwich.

Things to Remember in Making Sauerkraut

  • Store away from direct sunlight and drafts.
  • Colder weather will make the process longer. Spring is the best time to make them since the warmth helps activate the fermentation.
  • Always make sure that the cabbage is below the water level during the entire fermentation process.
  • If the water level decreases during the fermentation process, you can make a brine and add it.

Let us watch this video from Kristina Seleshanko on how to make delicious Lacto-fermented sauerkraut in a mason jar!

So there you have it! Making Lacto-fermented sauerkraut in a mason jar is as easy as slicing the cabbage into strips. Remember that as long it remains unopened, your sauerkraut can last for months. Best of all, you can partner this sauerkraut in many recipes.

What do you think of this homemade recipe? Share your best sauerkraut recipe in the comments section below!

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Having plants in the house will bring peace to people. Having a little garden with vegetables is even better! You can grow these vegetables in your backyard garden easily as well!

RELATED: Microgreens Growing Guide

In this article:

  1. Tomato
  2. Eggplant
  3. Beet
  4. Spinach
  5. Pea
  6. Carrot
  7. Radish
  8. Cauliflower
  9. Asparagus

Growing veggies in your garden will give you an opportunity to understand what you eat and value it more. Early spring is when most vegetables are being planted. Keep reading to learn about 9 spring vegetables that anyone can grow in their garden!


Tomato is the most popular garden vegetable in the States! There are different varieties to choose from. Tomatoes need to be planted in early spring because they won’t survive a frost.

Because tomatoes are consumed daily, try adding them to your garden! They’re not difficult to grow either.


Eggplants are known to have low-calorie, vitamins, minerals, and nutrients. Plus, they are delicious! So why not plant them in your garden?

Eggplants shouldn’t be planted too early because they won’t be able to survive a frost. So you could consult an expert in your area before you plant your eggplants.


Beets are known to be a superfood for its various health benefits. They’re easier to grow in the garden, usually around late March or early April.

If the weather is always cool, beets will keep getting bigger and bigger. Once the weather starts to warm up, you’ll need to harvest them, or they’ll go to waste.


Spinach is a delicious early spring veggie, and it’s also very beneficial for health. And it’s not difficult to grow spinach in your garden!

Spinach needs cold weather to grow. Getting spinach to grow is easy, but keeping it growing will require some extra care.


Peas are usually planted in late April. Peas will die in freezing temperatures, but they also won’t survive the heat either. So make sure you plant your peas in early spring.

Peas are widely used in many different ways, and there are different types of peas. The soil you’ll be planting your peas should be suitable for them, so make sure you ask while buying seeds.


There are different types of carrots, but regardless of their size and color, it’s a fact that carrots are both delicious and rich in vitamins.

They’re root vegetables, so with proper sun and watering, they can be picked up as baby carrots as well.


A radish is an excellent option for beginners because it doesn’t require too much care. Radish is easy to harvest.

Radish grows fast, so it’s better to keep an eye on it after a few weeks. Radish usually is grown pest-free, but there’s always the chance of unwanted guests, so watch out for worms. Radish can be eaten raw or can be added to garnish recipes.


Cauliflower isn’t the easiest vegetable to grow at home, but it is very popular.

Cauliflower grows better in colder weather, so before you plant it, consider the climate of your garden. Cauliflower can be eaten raw or cooked, and it is known to be very beneficial for health.


Freshly picked, tender asparagus is very delicious!

Asparagus plants get more productive with each harvest, and mature asparagus harvest can last for months! Make sure you plant them at the correct time, or else they might go to waste.

All the vegetables listed above are great for your healthy diet, and it’s fun to watch them grow. So don’t miss out on the opportunity to grow your own veggies and eat healthy this spring!

So tell us which veggies will you be growing this spring? Tell us in the comments section!




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