Pickled Okra

pickled okra

Tart, crunchy pickled okra is fabulous to have on hand for offering summer visitors a little nibble.

Pickled Okra
Makes 5 pints
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  1. 5 pint canning jars, metal lids, and metal bands
  2. 3 cups water
  3. 3 cups distilled white vinegar
  4. 1/3 cup canning and pickling salt
  5. 2 tablespoons brown sugar
  6. 2 tablespoons mixed pickling spice
  7. 10 fresh dill sprigs
  8. 5 cloves garlic
  9. 2 small sweet red peppers, sliced
  10. 1 large jalapeño, sliced
  11. 2 pounds small fresh okra
  1. Prepare pint jars, lids, and bands according to manufacturer’s instructions. Prepare boiling water-bath canner.
  2. In a large, nonreactive saucepan, bring 3 cups water and next 4 ingredients to a boil over medium-high heat.
  3. Place 2 dill sprigs, 1 clove garlic, 2 sweet pepper slices, and 1 jalapeño slice into each hot sterilized jar. Pack okra into jars to within 1/2 inch of top of jar. Ladle hot vinegar mixture into jars to cover okra, leaving 1/2-inch headspace. Remove any air bubbles, adjust headspace if necessary, and wipe jar rims. Immediately cover with lids, and screw on bands to fingertip tightness.
  4. Process jars in boiling water-bath canner according to manufacturer’s instructions for 15 minutes. Remove canner lid; let jars stand in canner for 5 minutes. Place jars on a clean towel on a counter, and let cook, undisturbed, for 24 hours. Check seals. If jars are properly sealed, let stand in a cool dark place for 2 to 3 weeks before opening. If jars have not properly sealed, refrigerate for up to 1 week.
  1. This pickled okra is mild. Add 1/8 to 1/4 teaspoon crushed red pepper to each jar for more heat. Use the smallest okra pods available because they’ll be easier to pack into jars.
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