Classic Pickled Okra
This classic recipe results in tangy okra with a hint of spice.
Servings 6 pints
- 3 1/2 pounds prepared okra (whole if small)
- 6 cayenne peppers sliced jalapeño peppers
- 1 tablespoon dill seed
- 6 small garlic cloves
- 1/3 cup pickling salt
- 2 1/2 cups water
- 3 cups white vinegar 5 percent
Tightly pack okra in sterilized jars.
Add a pepper and a garlic clove to each jar.
Combine rest of ingredients in a saucepan and heat to a boil.
Pour hot brine over okra to cover, leaving half an inch of head space.
Lid and process in a boiling water canner for 10 minutes (at less than 1000 feet).