Pickled Okra
A great pickled okra perfect for adding to salads or appetizer trays.
Equipment
- 1 water bath canner with rack
- 4 pint wide mouth canning jars, lids and rings
- 1 Jar lifter
- 1 canning tool to remove air from jars
- 1 canning funnel
- 1 Ladle
Ingredients
- 3 1/2 lbs small okra pods, to fit into jars
- 3 C water
- 3 C apple cider vinegar
- 4 sprigs dried dill
- 4 cloves fresh garlic, peeled
- 4 small red peppers
Instructions
- Wash okra pods and remove stems, being careful not to cut pods. Set aside.
- Add water, vinegar, and salt to a pan and bring to a boil.
- Wash and sterilize jars. Only wash rings and lids. No longer is it recommended to boil lids.
- Lay the jars on their sides and add one spring of dried dill, a small red pepper, and one clove of garlic in the bottom of each jar.
- Add okra pods to each jar, fitting tightly and leaving 1/4" space at the top of each jar.
- Add a funnel to the jar and ladle the hot liquid to each jar, covering the tops and leaving 1/4" headspace in each.
- Remove air in the center and sides of jar with a non metallic canning tool for removing air in each jar to ensure air bubbles are released and don't prevent correct sealing of lids.
- With a clean damp dishcloth, wipe off the top of each jar and add a jar lid and ring to each jar.
- Fill the water bath canner with enough water to cover the jars when loaded by about an inch.
- Add jars with the jar lifter to the canner and begin heating. Add lid to canner.
- When water has begun boiling, set timer for 15 minutes to process.
- When jars have finished, lift the canner lid and turn off the burner.
- Remove the jars onto a towel in a draft free area and leave for 12-24 hours to cool before moving them.
- Make sure each jar has sealed before storing. Just add to the fridge to eat if one fails to seal.
- Don't forget to label and date each jar before adding to your pantry.
- Always refrigerate pickled okra after opening the jar.
Notes
Pickled okra are a great addition for appetizers or salads. Enjoy!