Arkansas Grown-Pickled Okra

Rose Mary Mogan

By
@cookinginillinois

I had my first taste of pickled okra while visiting my Brother & Sister N Law in Arkansas. It tasted so good, I asked her if she would share the recipe, and she gladly oblighed. It was crisp tender, a slight amount of heat from the peppers and a great garlic flavor. Although I had never made pickled okra, I was confident that I could. I was fortunate enough to get it fresh picked and delivered to my brothers house directly from the farm. I packed it in bags on ice and brought it back to Chicago, & canned 26 jars, & they look amazing. I can't wait for the flavors to marry so I can taste it.


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Comments:

Serves:

Makes 6 pints

Prep:

40 Min

Cook:

15 Min

Method:

Stove Top

Ingredients

2 lb
small okra pods, washed & cleaned
12 clove
garlic, more if desired
6 small
red or green hot peppers, (i used jalapeno cut into quarters)
2 c
water
2 c
vinegar ( i used distilled white)
2 Tbsp
salt
1 Tbsp
dill seed,( i used dill weed)
6 pt
jars with lids & screw bands (sterilized)

Directions Step-By-Step

1
Sterilize Jars first. Then pack okra, 2 cloves of garlic, & 1 whole pepper tightly into each prepared jar, to within 1/4 inch of tops.
2
Next in a medium sauce pan combine water, vinegar, salt and dill seed in sauce pan. Bring to a boil. Then pour hot liquid slowly over vegetables in jars to within 1/4 inch of tops of jars.
3
Remove air bubbles, by pressing down on vegetables to submerge it into liquid. Heat flat lids in small sauce pan with hot water, and place on each jar, then Screw bands down evenly & tightly.
4
Process jars in a Boiling hot water bath for 15 minutes. Then remove from pot, and place on towel on counter to cool to room temperature. Label if desired. Makes 6 - 1 pint Jars.
5
NOTE: I made 13 quarts, and 13 pints. So I made the recipe a few times to can all of the okra that I had. I loved the taste of this recipe and I hope you do too. Store in a cool place.
6
ALSO PLEASE NOTE: My Sister N Law Sandra, informed me that she got this recipe from the cookbook CELEBRATING OUR MOTHER'S KITCHEN from the NATIONAL COUNCIL OF NEGRO WEMON INC.

About this Recipe

Main Ingredient: Vegetable
Regional Style: Southern