Pickled Okra rates up there with mint juleps, Tennessee south mash whiskey, Kentucky bourbon, mama’s home fried chicken with biscuits and white gravy.
The real secret is to only use fresh picked Okra, 2 to 3 inches and no longer than 3 inches. Pickle them while still very fresh and tender. It’s so easy that you can, can from 1 to 6 or 8 pints in less than an hour.
Pickled Dill Spiced Okra
7 lbs small okra pods will make 8 to maybe 9 pints. Leave 1/4 to 1/2 inch of the stem attached to your fresh picked Okra.
6 to 8 small hot peppers, one for each jar of pickled Okra
4 tsp dill seed – Optional, put a sprig of dill in your jar when you pack jars with Okra pods.
8 to 9 garlic cloves, 1 clove for each jar of pickled Okra
Optional add 1 tsp fresh mustard seed to each jar.
2/3 cup canning or pickling salt
6 cups water
6 cups vinegar (5 percent)
Wash and trim okra. Fill hot sterilized jars firmly with whole okra, leaving 1/2-inch headspace. Place 1 garlic clove in each jar. Combine salt, hot peppers, dill seed, water, and vinegar in large saucepan and bring to a boil. Put 1 hot red pepper in each jar. Pour hot pickling solution over okra, leaving 1/2-inch headspace.
Adjust lids and process according to the recommendations in Table 1.
|Table 1. Recommended
process time for Pickled Dilled Okra in a boiling-water
|Process Time at Altitudes of|
|Style of Pack||Jar Size||0 – 1,000 ft||1,001 – 6,000 ft||Above 6,000 ft|
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