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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Choose the smaller, more tender okra pods for pickling. If you don't like the heat, you may leave out the hot peppers. Ingredients:
2 lbs fresh okra |
5 hot red peppers or 5 hot green peppers |
5 cloves garlic, peeled |
1 quart distilled white vinegar |
1/2 cup water |
6 tablespoons pickling salt |
2 1/2 teaspoons celery seeds |
2 1/2 teaspoons mustard seeds |
Directions:
1. Wash Okra and pack into clean jars with screw tops.
2. Into each jar put 1 red or green hot pepper, 1 clove of garlic, 1/2 teaspoon celery seed and 1/2 teaspoon mustard seed.
3. In a saucepan, combine vinegar, water & pickling salt; bring to a boil, then pour over the okra, filling almost to the top but leaving a half inch headspace .
4. Wipe rims of jars with clean cloth then place lids and rings on the jars and seal.
5. Process in a boiling water bath for 10 minutes then remove and allow to cool.
6. If you are in an area which is above 1000 feet in elevation, you may need to process longer or you may check with the USDA's guidelines for canning & processing at their website.
7. These pickled okra need to set up for 2 months.
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