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Pickled Okra

If you're new to canning or "putting up" pickles or other vegetabless, you may find it strange to work with inexact amounts. This recipe assumes an end result of five nice pint jars of pickled okra. But, because of the varying size of the pods of okra in your batch, you could have okra left over, or one of your jars may be packed a little less full.
  • 3-1/2 to 4 pounds Okra (small pods)
  • 7 cups white vinegar (or 4 cups cider vinegar plus 3 cups water)
  • 1/3 cup plus 1 tablespoon salt (canning salt is preferred)
  • 5 large garlic cloves, cut in half
  • 5 small red peppers, each cut in half
Optional Spices (any one or combination)
  • 5 sprigs fresh dill OR 2-1/2 teaspoons dill weed, divided
  • 1 tablespoon celery seed, divided
  • 2 tablespoons mustard seed, divided
Have five clean one-pint Mason jars with two-piece lids ready.

Wash the okra well, and trim off the tough stems, being careful not to cut into the pods.

Place 2 garlic clove halves and 2 red pepper halves in each jar. Then, pack the okra into the jars, leaving a 1/4-inch headspace in each jar. If using fresh dill sprigs, place one in each jar.

Bring to a boil the vinegar, water (if you're using cider vinegar and water), salt and spices. Pour or ladle the hot mixture into each jar, again leaving a 1/4-inch headspace. Place two-piece lids on each jar and process in a boiling water bath for 15 minutes.

Recipe editor

Note: Pickled okra, like any other pickle, needs a little shelf time to develop the best flavor. Try to keep out of these for three or four weeks. Also you can read John Raven's complete article on okra, Okra Is Okay.

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