Pickled Okra Recipe - Cooking Index
Pickled Okra Recipe - Cooking Index
| 3 1/2 lbs | 1589g / 56oz | Small okra pods |
| 3 cups | 711ml | Vinegar |
| 1/3 cup | 78ml | Pickling salt |
| 2 teaspoons | 10ml | Dillseed |
| 4 | Garlic | |
| 2 | Hot red peppers - cut in half (small) |
Trim stems off okra, being careful not to cut pods; set aside. Combine 3 cups water, vinegar, salt and dillseed; bring to boil.
Pack okra into hot jars, leaving 1/4-inch head space. Put 1 garlic clove and 1/2 pepper in each jar. Ladle hot liquid over okra, leaving 1/4-inch head space. Remove air bubbles with a chopstick or nonmetal spatula. Adjust lids. Process 15 minutes in boiling water canner.
Remove jars immediately and let sit on counter until cool. Press middle of each cap; if it does not bounce back, jar is sealed. If it does pop back, either store jar in refrigerator and eat soon or reprocess with new cap.
This recipe yields 4 pints.
Source:
My Front Porch (canning archive) at http://www.flash.net/~tinyt
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