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Photo: Beth Dreiling Hontzas; Styling: Buffy Hargett Photo by: Photo: Beth Dreiling Hontzas; Styling: Buffy Hargett

Pickled Okra

Make the most of summer's bounty of okra by pickling it in a vinegar mixture flavored with garlic and green chile peppers. You'll need a canning kit that includes a canner, jar lifter and canning rack.

Southern Living SEPTEMBER 2010

  • Yield: Makes 7 (1-pt.) jars
  • Total:12 Hours, 40 Minutes

Ingredients

  • 1 (9-piece) canning kit, including canner, jar lifter, and canning rack
  • 7 (1-pt.) canning jars
  • 2 1/2 pounds small fresh okra
  • 7 small fresh green chile peppers
  • 7 garlic cloves
  • 2 tablespoons plus 1 tsp. dill seeds
  • 4 cups white vinegar (5% acidity)
  • 1/2 cup salt
  • 1/4 cup sugar

Preparation

1. Bring canner half-full with water to a boil; simmer. Meanwhile, place jars in a large stockpot with water to cover; bring to a boil, and simmer. Place bands and lids in a large saucepan with water to cover; bring to a boil, and simmer. Remove hot jars 1 at a time using jar lifter.

2. Pack okra into hot jars, filling to 1/2 inch from top. Place 1 pepper, 1 garlic clove, and 1 tsp. dill seeds in each jar. Bring vinegar, salt, sugar, and 4 cups water to a boil over medium-high heat. Pour over okra, filling to 1/2 inch from top.

3. Wipe jar rims; cover at once with metal lids, and screw on bands (snug but not too tight). Place jars in canning rack, and place in simmering water in canner. Add additional boiling water as needed to cover by 1 to 2 inches.

4. Bring water to a rolling boil; boil 10 minutes. Remove from heat. Cool jars in canner 5 minutes. Transfer jars to a cutting board; cool 12 to 24 hours. Test seals of jars by pressing center of each lid. If lids do not pop, jars are properly sealed. Store in a cool, dry place at room temperature up to 1 year.

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Pickled Okra recipe

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