Bread & Butter Pickled Okra

J White Harris

By
@JWhiteH

I like pickled okra but my wife doesn’t like dill and all the recipes for pickled okra include dill. I developed this adaptation from bread & butter pickles and used okra. She really likes this recipe, it’s a keeper for sure!!


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Comments:

Serves:

8 to 10

Prep:

30 Min

Cook:

20 Min

Method:

Canning/Preserving

Ingredients

PICKLING SAUCE:

6 c
rice vinegar
2 tsp
celery seed
4 c
sugar
2 tsp
mustard seed
3 tsp
turmeric seed

PUT INTO EACH JAR:

1 clove
garlic, smashed
1/2 tsp
salt
1/8 tsp
ground red pepper
10
whole peppercorns
1
slice of onion
6
green, red, or yellow bell pepper strips
fresh washed okra to fill 8 pint jars

Directions Step-By-Step

1
Put into each jar: 1 clove smashed garlic, 1/2 tsp salt, and 1/8 tsp ground red pepper. Add a slice of onion and a few strips of bell pepper. Then add as much fresh okra as you can put into the jar. Leave about 1/2-inch space at the top of the jar.
2
Put vinegar, sugar, celery seed, mustard seed, and turmeric seed into a sauce pan and boil for about 5 minutes, be sure sugar is fully dissolved.
3
Carefully add hot vinegar mixture to each jar. Don’t forget to leave 1/2-inch of space at the top of the jar. Boil jar lids. Wipe off rims of jars and carefully cover with boiled lids. Process in boiling water for 10 to 12 minutes.
4
Put hot jars on a towel and allow to cool to room temperature. Be sure that jars seal. Any jar that doesn't seal should be put into the refrigerator. Allow to sit for 2 weeks before opening jar. Enjoy!

About this Recipe

Main Ingredient: Vegetable
Regional Style: Southern
Dietary Needs: Vegetarian
Hashtag: #okra