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Store jars of pickled okra in a cool, dry pantry.
Okra, also known as gumbo, is a warm-season annual vegetable that can grow up to 6 feet tall and is in the same family as hollyhocks and hibiscuses. When the okra pods are young, they can be used in a variety of recipes, such as in soups, fried, or boiled dishes and pickled. Not all pickling recipes are the same and, with the correct ingredients and method, you can prepare a pot of pickled okra that is sweet. Add this to my Recipe Box.
Instructions
1. Wash 3 lbs. of okra with cool water. Use young, fresh okra.
2. Set 6 pint jars on your kitchen counter or table.
3. Distribute the okra evenly into the pint jars. Each jar should fit approximately 1/2 lb. of okra.
4. Fill each jar with one hot pepper, 1 clove of garlic and 1 tsp. each of celery seed and dill seed.
5. Place the bottom of a spring form pan into a large pot. Fill the pot with enough water to cover all six jars and bring the pot to boil. You will use this as a hot water bath once the jars are filled and sealed
6. Bring 1 qt. each of water and white vinegar, 1/2 cup of non-iodized salt and 1 cup of sugar to boil in a medium saucepan. Once the mixture comes to a boil, carefully pour the mixture into each jar so that it is filled to within 1/2-inch of the top of the jar.
7. Seal the jars or tighten the lids.
8. Place the jars carefully into the hot water bath and boil them for seven minutes.
9. Remove them from the hot water bath with tongs and allow them to cool on a rack.
Tags: water bath, pickled okra, pint jars
