Pickled Okra

Mmm… Pickled Okra.  Better than pickles, in my opinion.  My mother used to make these all the time growing up.  This was the first time I’ve made them.  It was easy.

Start with fresh okra.  About 1 lb. will fit in a pint jar.  This recipe is for 7 pints.  Rinse the okra.

Prepare your jars.  I do mine in the sanitize cycle of the dishwasher.  When they’re almost done, prepare the brine by bringing the following to a boil:
6 cups water
6 cups apple cider vinegar
4-6 jalapenos, whole
4 tsp. dill seed
2/3 cup pickling salt


In the bottom of each jar, put a garlic clove and a sprig of dill.


Pack the jars tight with okra.  Place another garlic clove on top.


Pour the brine into each jar.  Leave 1/4 to 1/2 inch headspace.


Top with sanitized seals, and loosely screw on the lids.  Boil, covered, in a water bath for 10 minutes.

Lift the lids with a jar grabber and let them set, unbothered, overnight on the counter.  The next morning, check all the seals to make sure they all sealed.  If not, just put the unsealed ones in the fridge and eat them first.


They’ll be ready to eat in 2-3 days!  Easy peasy!

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About Laura

A Christian wife, mother, daughter, former educator, photographer, amateur chef, pretend gardener, alto 🎶, book nerd, cancer-survivor and laundry-hater.

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