Pickled Okra

  • 3 1/2 pounds washed fresh okra
  • 3 cups apple cider vinegar
  • 3 cup water
  • 1/3 cup canning salt
  • 2 teaspoons dill seeds
  • 2 teaspoons mustard seeds  
  • 4-6 garlic cloves
  • 4-6 small hot red peppers

Brush okra lightly with a piece of nylon net or a brush to remove fuzz.

Trim stems from okra, being careful not to cut pods.

Bring vinegar, water, salt, dill seeds and mustard seeds to a boil

Pack okra in hot sterilized jars, filling to 1/2 inch from top.

Add 1 garlic clove and 1 hot red pepper to each jar.

Pour hot vinegar mixture over mixture in jars, filling to 1/4 inch from top.

Remove air bubbles.

Seal and process 15 minutes in a boiling water canner. 

Let stand at least 7 days before serving.

Yield about 4 pints

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