Pickled Okra

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Picture of Pickled Okra Recipe Photo: Pickled Okra Recipe
Rated 4 stars out of 5
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  • Read 14 Reviews
Total Time:
336 hr 35 min
Prep
30 min
Inactive
336 hr 0 min
Cook
5 min
Yield:
4 pints
Level:
Easy
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Ingredients

  • 2 pounds young, small to medium okra pods
  • 4 small dried chiles, split in 1/2
  • 2 teaspoons mustard seeds
  • 12 sprigs fresh dill
  • 4 cloves garlic, whole
  • 1 teaspoon whole peppercorns
  • 1/4 cup kosher salt
  • 2 cups rice wine vinegar
  • 2 cups bottled water
  • Special Equipment: 4 pint-sized canning jars, sterilized*

Directions

Wash the okra and trim the stem to 1/2-inch. Place 1 chile, 1/2 teaspoon mustard seeds, 3 sprigs of dill, 1 clove of garlic and 1/4 teaspoon peppercorns in the bottom of each of 4 sterilized pint canning jars. Divide the okra evenly among the 4 jars, standing them up vertically, alternating stems up and down.

In a medium saucepan over medium heat, bring the salt, vinegar and water to a boil. Once boiling, pour this mixture over the okra in the jars, leaving space between the top of the liquid and the lid. Seal the lids. Set in a cool dry place for 2 weeks.

*Tips on Sterilizing Jars

Properly-handled sterilized equipment will keep canned foods in good condition for years. Sterilizing jars is the first step of preserving foods.

Sterilizing Tips:

Jars should be made from glass and free of any chips or cracks. Preserving or canning jars are topped with a glass, plastic, or metal lid, which has a rubber seal. Two piece lids are best for canning, as they vacuum seal when processed.

To sterilize jars, before filling with jams, pickles, or preserves, wash jars and lids with hot, soapy water. Rinse well and arrange jars and lids open sides up, without touching, on a tray. Boil the jars and lids in a large saucepan, covered with water, for 15 minutes.

Use tongs when handling the hot sterilized jars, to move them from boiling water. Be sure the tongs are sterilized too, by dipping the ends in boiling water for a few minutes.

As a rule, hot preserves go into hot jars and cold preserves go into cold jars. All items used in the process of making jams, jellies, and preserves must be clean. This includes any towels used, and especially your hands.

After the jars are sterilized, you can preserve the food. It is important to follow any canning and processing instructions included in the recipe and refer to USDA guidelines about the sterilization of canned products.

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Newest Ratings and Reviews

Read all 14 reviews

  • on January 01, 2013

    Flag

    Drop back into the past and re-create the General Store pickle barrel. I dare you. Given the era, no one now needs a barrel of pickles but it would be fun to bring that back to life.

    Btw I love the show and your approach. Anything pickled is delicious.

    people found this review Helpful.
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  • on September 08, 2012

    Flag

    Followed recipe exactly. Processed in a water bath. We went on vacation shortly after I made these so two weeks later opened a jar and FABULOUS!!!! I will never buy a jar of pickled okra again!

    people found this review Helpful.
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  • on August 18, 2012

    Flag

    Don't boil the lids! The wax will melt and your jars will not be able to seal at all. I always follow the direction on the box of jar lids for canning.
    Other than that, I love this recipe. Deeelicious.

    people found this review Helpful.
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