Tart, crunchy pickled okra is fabulous to have on hand for offering summer visitors a little nibble.
Makes 5 pints
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- 5 pint canning jars, metal lids, and metal bands
- 3 cups water
- 3 cups distilled white vinegar
- 1/3 cup canning and pickling salt
- 2 tablespoons brown sugar
- 2 tablespoons mixed pickling spice
- 10 fresh dill sprigs
- 5 cloves garlic
- 2 small sweet red peppers, sliced
- 1 large jalapeño, sliced
- 2 pounds small fresh okra
- Prepare pint jars, lids, and bands according to manufacturer’s instructions. Prepare boiling water-bath canner.
- In a large, nonreactive saucepan, bring 3 cups water and next 4 ingredients to a boil over medium-high heat.
- 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.
- 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.
- 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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