Pickled okra
How to can pickled okra, following tested USDA methods
Prep Time 1 hour
Cook Time 10 minutes
Total Time 1 hour 10 minutes
Yield 9 x half-litre (US pint) jars
Calories 19 kcal
Ingredients
- 3 kg okra (small, whole, trimmed. Approx 7 pounds / 30 cups after prep.)
- 6 hot peppers (small)
- 9 cloves garlic (washed, peeled)
- 1 1/2 litres vinegar (5% acidity or higher. 6 cups / 48 oz)
- 1 1/2 litres water (6 cups / 48oz)
- 4 teaspoons dill seed
- 2 teaspoons mustard seed (optional)
- 2/3 cup pickling salt
Instructions
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Wash and trim the okra without slicing into the pods. Set aside.
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Wash, trim (seed if desired) and slice thinly the hot peppers; set aside.
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In each jar, put a peeled clove of garlic.
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Leaving 2 cm (1/2 inch) head space, divide the okra out amongst the jars, packing it in firmly. Cut up the okra into large chunks if you have to, to get them to fit.
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Put the vinegar, water, dill seed, mustard seed (optional), salt and hot pepper slices in a microwave-safe jug and zap until boiling. Mind the surge when removing. (Or put in a pot on the stove and bring to the boil.)
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Fill each jar with the vinegar solution, leaving 2 cm (1/2 inch) head space.
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Debubble, adjust headspace.
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Wipe rims.
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Put lids on.
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Process in a water bath or steam canner.
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Process jars for 10 minutes; increase time as needed for your altitude.
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Best after at least a month of jar time.