Canning and Preserving Recipes
Pickled Okra
Yield: 10 pints
Ingredients
- 4 1/2 pounds okra, small or medium
- 8 cups cider vinegar
- 1 cup water
- 1/2 cup salt
- 10 cloves garlic, peeled
- 10 hot red peppers
- 10 teaspoons dill seed
- 10 teaspoons mustard seed
Instructions
- Wash okra and brush lightly with a piece of nylon net or brush to remove "fuzz." Trim okra stems without cutting too close.
- Sterilize 10 pint jars and keep hot until ready to use.
- Combine vinegar, water and salt and bring to a boil. Into each jar pack okra in 2 vertical layers. The first layer should be packed with the stems down and the next layer with the stems up. Also add to each jar 1 clove garlic, 1 hot red pepper, 1 teaspoon dill seed and 1 teaspoon mustard seed.
- Pour hot vinegar mixture over okra and seal. To ensure a good seal, process 5 minutes in boiling water
bath.
- Let stand for several weeks before opening.
Notes
If very small okra is used, then half pint jars should be used instead.
Very small pickled okra is delicious in a martini.
Attribution
Photo credit: MissNatalie on VisualHunt.com