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Pickled Okra Recipe
"This pickled okra recipe is perfect for using up your summer produce. Pick your okra harvest from the garden or pick up a bunch from the Farmer’s Market. Either way you can use it to make a few jars of pickled okra. You will love the taste of this pickled vegetable. This is a unique way to serve up okra that the entire family will enjoy. Please excuse me while I go open a jar. It is making my mouth water just writing this post! I hope y’all enjoy this pickled okra recipe as much as we do!"
- Okra (young small okra work best)
- 1 quart white vinegar
- 1 quart water
- /2 cup pickling salt
- 1 tsp dill seed
- 1 pod red pepper or 1/8 tsp cayenne pepper
- 3 garlic cloves (minced)
Mix vinegar, water, and pickling salt in a pot and bring to a boil. This brine recipe makes enough for 5-6 pint jars. If more is needed, double or triple the recipe above. I make in small batches to see if I have enough okra for the amount of brine. Wash your okra and set aside. Bring a canner to a simmer with jars inside. Wash lids and bands with warm soapy water. Remove one jar at a time from canner and add the following: 1 tsp dill seed 1 pod red pepper or 1/8 tsp cayenne pepper 3 garlic cloves (minced)
Pack okra into jar tightly after adding seasoning. Then pour in brine. Leave 1/2 inch head space in your jar. Remove all air bubbles. Wipe rim. Add band and lid. Place in the canner. Repeat until all jars are full or your okra is gone. Process jars in boiling water canner for 15 minutes. Remove pot from heat and allow to sit for 5 minutes. Remove jars and allow to cool. Check after 24 hours for a seal. Allow 3 – 4 weeks before eating for maximum flavor. Best if refrigerated before eating.
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