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Pickled Okra Recipe


Note: Some ingredient amounts are not listed. It depends on how much okra you want to pickle. Use the listed amounts for the brine, then allow 1 teaspoon dill seed, 1 jalapeno pepper and 2 garlic cloves per pint jar. Therefore, if you want to make 6 pint jars, you need 6 teaspoons dill seed, 6 jalapeno peppers and 12 garlic cloves. If you run out of brine, it is safer to make another entire batch rather than attempting to make a partial batch.

Note: If you are unfamiliar with canning procedures, you should read Pickling Techniques before beginning.

Ingredients:
Brine
* 1 qt white vinegar
* 1/2 cup pickling salt (not iodized)
* 1 cup Water
Remaining Ingredients
* fresh okra (as much as you want to pickle)
* dill seed, as needed
* jalapeno peppers, as needed
* garlic cloves, as needed

Directions:
1. Make brine by bringing the vinegar, water, and salt to a boil.
2. Place 1 teaspoon dill seed, 1 jalapeno pepper and 2 cloves garlic in the bottom of each sterilized pint jar.
3. Pack washed, fresh okra tightly in each jar
4. Cover okra with hot brine mixture to within 1/2 inch of top.
5. Seal jars and process in boiling water bath 10 minutes.
Allow to stand two weeks and refrigerate before serving.





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