Pickled Okra

Last year I had a bumper crop of okra. It is a plant that loves the heat but also likes a good supply of water. This year because of the extreme heat and drought even the okra didn’t want to grow. This photo is a pleasant memory of last year’s crop.

  • 2 pounds fresh Okra, small tender pods work best
  • 9 Whole Red Cayenne Peppers
  • 18 cloves Garlic, peeled
  • 3 tablespoons Dill Seeds
  • 4 cups White Vinegar
  • 4 cups Water
  • 1/2 cup Pickling Salt
  • 1/4 cup Sugar

In 9 wide mouth, sterilized pint jars, put 1 pepper, 2 cloves of garlic and 1 teaspoon dill seed in each jar. Pack washed okra with stems cut short into the jars, leaving 1/2 inch head space.  Boil vinegar, water, pickling salt and sugar and pour over okra, leaving 1/2 inch head space.  Remove the air bubbles. Wipe rim and threads of the jar with a wet paper towel. Place hot lid on jar, adjust and tighten screw ring. Process for 10 minutes in a boiling water bath.  Remove from water and let jars situndisturbed for 12 hours.  If any jar doesn’t seal, you can reprocess immediately to try to seal again. If it still doesn’t seal, place in fridge and eat.

About okieranchwife

I am a transplant to Oklahoma and an escapee from an unspecifed Northeast State. I enjoy growing my gardens and cooking what I grow.
This entry was posted in canning & preserving, emergency cooking, sides and tagged . Bookmark the permalink.

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