When you’re into homesteading and prepping, you know the value of storing food. Canning is one way of preserving food in preparation for the future. It also allows you to enjoy fruits and vegetables when SHTF and fresh food becomes a rarity. Make sure you make plenty of your favorite pickle recipe so you not only fill your stomach, you get to taste something from the time before the apocalypse.
Okra Pickle Recipe
Not everyone is a fan of okra though most Southerners love their ladyfingers. The first thing you’ll notice about this vegetable is its slimy texture, which turns off some picky eaters. It’s crunchy when eaten raw and soft when cooked. Okra has a mild taste on its own but takes in the flavor of the dish when cooked.
When it comes to pickle recipe, okra is one of the most interesting. It’s quite common, too. Okra grows and yields fast. If you have okra in your garden, you probably have too much to eat. Don’t let them go to waste by making pickled okra out of your excess harvest.
To make your pickled okra you’ll need as many pieces of whole okra depending on how many bottles of this pickle recipe you’re planning on making. Sliced onion and jalapenos are optional but will definitely give your pickle recipe a savory and hot twist.
You’ll also need pickling liquid and pickle seasoning. Pickling liquid is made by mixing 2 cups each of vinegar and water in a saucepan and allowing it to simmer. Add 4 to 6 tablespoons granulated sugar and 2 tablespoons kosher salt and wait for them to dissolve before removing the pan from the heat. Morton All-Natural Canning & Pickling Salt is a worthwhile alternative to kosher salt.
The ingredients for the pickle seasoning are 1 tablespoon each of coriander seeds, whole cloves and allspice and two teaspoons each of fennel seeds, dill seeds and peppercorns. You’ll also need 1 teaspoon mustard seeds and 6 to 10 cloves of garlic sliced thickly. Check out the complete homemade pickle seasoning recipe from Homesteading. You can also purchase pre-made pickling spice such as the Ball Mixed Pickling Spice
To make this delectable pickle recipe, you have to wash the okra thoroughly first. Afterwards, slice the top and bottom tips off then place the remaining parts inside your clean and sterilized Mason jars. The SpruceEats gives a detailed set of instructions on how to sterilize your glass jars for your pickle recipe and other canning needs.
Fill the Mason jars with your pickling solution and then add 3/4 teaspoon of pickle seasoning into each one. Next, add your okras. Make sure you get rid of the air bubbles. Ball has the Bubble Remover and Head Space Tool exactly for this purpose.
Next, cover the Mason jars tightly with their lids. Place them inside a pot filled with water. The jars should be covered by about an inch of water. Once the water is boiling, set the timer to 10 to 12 minutes.
Once the time is up, remove the jars from the pot using your tongs or oven mitts. Finally, place the jars on a towel and set aside for 24 hours at room temperature.
Carrot Pickle Recipe
Art of Manliness likes its pickled carrots like they like their ladies – sweet with a hint (or a lot) of spiciness. The sweet and spicy carrot pickle recipe is best served with hummus or buttermilk dressing.
Peel and cut 1 pound of carrots into 3 1/2-inch pieces. This pickle also recipe requires 10 coriander seeds, 2 halved garlic cloves, and 1 quartered habanero pepper. Prepare 1 1/4 cups apple cider vinegar, 1/4 cup sugar, and a total of 2 1/2 tablespoons kosher salt, as well. All these will be enough to fill 2 1-pint glass jars.
Fill a small saucepan with 1 1/4 cups water then add the apple cider vinegar, sugar, kosher salt, and coriander seeds. Bring to a boil then then reduce the heat. Let it simmer for 5 minutes.
Fill the sterilized jars with one layer of carrot slices then add the garlic and habanero. Top it with another layer of carrots followed by more garlic and habanero.
Pour the liquid into the jars making sure all the ingredients are submerged. Cover tightly with the lids while the vinegar mixture is still hot. Let it chill for 24 hours.
Peach Pickle Recipe
If you’re in the mood to experiment, why not try pickling a fruit. Peaches, for example, makes great pickles that pair well with cheese. And if you have peach trees at home, you know how much of the fruit is wasted since you can’t eat everything. This is where your peach pickle recipe comes in.
For your classic pickle recipe, you’ll 6 pounds of peaches, 4 cups or 1 quart each of white vinegar and water, 6 cups sugar, 1 tablespoon whole cloves, and 4 cinnamon sticks. You’ll also need a 6-inch square of cheesecloth and a piece of string.
First, boil 4 cups of water then remove from the heat. Put the peaches in hot water and set aside for 4 to 6 minutes. Once done, drain and gather the peaches. Let the peaches cool first before peeling them.
Pour the vinegar and sugar in a large pot then bring to a boil. Reduce the heat and let it simmer for 15 more minutes.
Wrap the cloves in the cheesecloth then tie the ends with the string. Place it along with the cinnamon sticks in the vinegar mixture.
Place half of the peeled peaches into the pot and cook for 10 minutes. Use a slotted spoon to take out the peaches. Cook the rest of the peaches in the pot also for 10 minutes before removing them. Bring the syrup to a boil then remove the pot from the heat.
Put all the peaches back in the pot and cover. Set aside for 8 hours. Once done, remove the peaches and pack into the Mason jars. Make sure not to include the cinnamon sticks and spice bag.
Boil the syrup once more then pour into the jars. Fill each jar up to 1/2 inch from the top. Remove the air bubbles then cover tightly. Finally, process the jars in boiling water bath for 20 minutes.
Assorted Veggie Pickle Recipe
You can do whatever pickle recipe you want. In fact, you can use different vegetables in one jar. Take this pickle recipe from Kitchn, for example. It uses five different fresh vegetables plus a few herbs for more flavor.
You’ll need a total of 1 pound of carrots, cherry tomatoes, cucumbers, green beans, and summer squash. The herbs used in this particular pickle recipe are dill, rosemary, or thyme. You have the option to include any of them if you wish.
The usual suspects include 1 cup vinegar (white, apple cider, or rice will do), 1 cup water, and 1 tablespoon kosher salt or 2 teaspoons pickling salt. This pickle recipe also calls for 1 to 2 teaspoons black peppercorns, coriander, or mustard seeds.
Other optional ingredients include 2 smashed or sliced cloves of garlic, 1 tablespoon granulated sugar, and 1 teaspoon dried herbs or ground spices.
By now, you should know that any pickle recipe or at least most of them go through the same process. The first step is always to wash your Mason jars in soapy water thoroughly. After rinsing, set them aside to dry. You should also remember to wash your hands well before handling the ingredients and the equipment to avoid contamination.
When preparing the vegetables for this pickle recipe, you have to wash and dry them first. Make sure to trim the tips of the green beans and to peel the carrots. Cut them however shape or size you want them to be.
Put the garlic, herbs and spices in the jars. Make sure they get equal amounts of each. Add the vegetables and pack them as tight and careful as possible.
Pour the brine into the jar and make sure to cover the vegetables by 1/2 inch while also 1/2 from the top of the jar. Use your bubble remover to, well, remove the bubbles. If you don’t have this tool, you can just gently tap the jars until the bubble are gone.
Screw the lid and rings tightly then let them cool. Once the pickled vegetables are at room temperature, you can store them in the refrigerator.
Here are more ideas on how to make your pickle recipe from scratch courtesy of Taste of Home. Follow us on Gentleman Pirate Club and stay updated on more recipes and other skills you need for the homestead. Canning is also an important aspect of prepping, which is discussed thoroughly in the website so make sure to check us out. (How to Make Money While Homesteading)
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