Thursday, August 19, 2010

Pickled Okra

Dilled Okra

4 cups water
2 cups vinegar
1/2 cup pickling salt
5 1/2 pounds okra with stems
1 1/2 tsp celery seeds
6 cloves garlic
6 jalapeno peppers (optional)

Prepare okra by scrubbing with a stiff brush to remove the fuzz on the outside of the pod. I use small pods. Heat water, vinegar and salt to boiling. Meanwhile pack okre into cleean hot pint jars.  To each pint jar add 1/4 tsp dill seed or 1 head of dill if you have fresh dill. 1/4 tsp celery seeds and 1 clove garlic.  Add 1 hot pepper if desired. Cover  okra boiling hot brine and leave a 1/2 inch headspace. Seal and process in boiling water bath canner for ten minutes.

Hints and Tips :
I do not remove fuzz from okra unless it is really bad. Especially if you are growing alvariety like clemson spineless I find this step really unnecessary.

I use minced garlic out of a jar that you buy in the refrigerator section of the grocery store.  

I take a small paring knife and make a diagonal slit down my okra pod to allow the brine inside the okra.

No matter how tight you pack your jars your okra will Float. Once the brine gets inside the okra and the liquid diplaces the air it will sink. I just Seal it and put it on the shelf for about 3 weeks. The okra will all sink and they will age and be ready to start eating

I put these in quart jars because my kids love them !!!

Blessings from The Holler

The Canned Quilter 


  1. I wish I had saw this yesterday a I would have tried your recipe instead of the one in the Ball book, which I used because I couldn't find the one I've used for the last few years.

  2. I would like to know how do you keep the blade on the slicer sharp. The mandolin.


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