Pickled Okra
A great pickle perfect for serving as an appetizer, salad bar, picnics or BBQ's.
Equipment
- 1 saucepan
- 1 water bath canner
- 8 wide mouth pint jars with lids/rings
- 1 Jar lifter
- measuring spoons/cups
- 1 liquid measuring cup
- 1 paring knife
Ingredients
- 3-3 1/2 lbs small okra pods enough to fill 8 pint jars
- 2 1/2 T canning salt
- 4 C apple cider vinegar
- 4 C water
- 1 T dried dill OR dill seeds
- 8 cloves garlic, peeled
- 4 small red jalapenos, seeded and cut in half
Instructions
- Wash okra in cold water and drain in a colander.
- With a paring knife, trim the end of each stalk, being careful to not cut into the pod.
- Wash the wide mouth pint jars and add one clove of garlic and one half of a red pepper to each jar.
- Begin by laying the jar sideways and stacking the okra pods. Make sure that the okra will not be higher than 1/2" from rim of jar so that it will be covered when adding the brine.
- Fill the water bath canner with enough water that when the pints are added water will be 1-2" above the cans.TIP: Place the jar next to the canner to "guesstimate" how much water will be needed when jars are added. If you have an electric tea kettle, heat extra water if more is needed after jars are added. Cover the canner and begin heating water as you make the brine.
- Mix together the vinegar, dill, water and salt in a saucepan and bring to a boil.
- Use a liquid measuring cup to add the brine from the saucepan to each jar--fill within 1/4" headspace.
- Use a nonmetallic wand or spatula inserted around and in the middle of each jar to release any air bubbles.
- Using a damp cloth or paper towel, wipe the rims of each jar and add a NEW lid and ring/band to "finger tight" tension--not too tight! NOTE: NEVER reuse lids.NOTE: it is no longer recommended to boil lids--a change in manufacturing methods make boiling before use more likely to cause them not to seal properly!
- With a jar lifter, add the jars to the water bath canner making sure that there is 1-2 inches covering the jars.
- Cover the canner with the lid.
- When you know that the water is coming to a boil, begin the processing time of 15 minutes.
- When processing is complete, remove the lid of the canner and turn off the heat.
- Wait 5 minutes before removing the jars from the canner with a jar lifter and setting them on a towel lined counter out of drafts.
- Listen for the pings and look for the indention on the center of the lids making sure that they have sealed. If you have one that doesn't seal, simply add it to the refrigerator and enjoy the contents!
- Do not move the jars for 12-24 hours.
- When they are ready to move, label with date and contents before storing.
Notes
A great pickle to have to serve as an appetizer, salad bar addition, picnics or BBQ's. Like most dill pickles, waiting about a month before opening gives time for the dill brine to "pickle" the okra.
Enjoy!