Tuesday, May 26, 2015

Pickled Okra

    They're crunchy.

     





































  • 3 1/2 pounds washed fresh okra
  • 3 cups 5 percent acidity 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









































Tip:
I like using the 12-ounce jelly jars.

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