pickled okra - dee dee's
This easy recipe was shared with me at least 40 years ago. It's definitely a keeper! Fun to eat right out of the jar. Or serve as a side or with a sandwich. NOTE: I doubled the liquid ingredients and okra. The original recipe calls for 3 lbs okra, 3 cups white vineage, 3 cups water and 6 tbsp plain salt. I used pickling salt instead of plain salt. Hope you enjoy!
prep time
10 Min
cook time
15 Min
method
Canning/Preserving
yield
Makes 12 pints
Ingredients
- 6 to 7 pounds okra
- 6 cups white vinegar
- 6 cups water
- 1 cup pickling salt
- - 1 dill flowerrette, 1 tsp dill seed or 1/4 tsp dried dill per jar
- - 1 hot peppers, or 1/8 tsp pepper flakes per jar
- - 1 garlic cloves per jar
How To Make pickled okra - dee dee's
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Step 1Wash okra several times; drain well. Cut stems if necessary but do NOT cut into the okra pod.
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Step 2Pack okra into hot sterilized jars.
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Step 3To each jar, add 1 dill flowerette, 1 tsp dill seed or 1/4 tsp dried dill. NOTE: I used the dry dill as fresh dill was not available. Add a hot pepper pod and 1 clove of fresh garlic to each jar; set aside. NOTE: today I used 1/8 tsp of hot pepper flakes in place of pepper pods. I prefer hot pepper pods but none were available.
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Step 4Combine vinegar, water and salt together in a pot and bring to a full boil. Pour over okra, seal jars at once.
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Step 5Place packed and sealed jars in to a hot water bath; bring to a full boil. Boil 5 minutes for pints or 7 minutes for quarts.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Vegetables
Category:
Other Snacks
Category:
Vegetable Appetizers
Keyword:
#okra
Keyword:
#pickled
Ingredient:
Vegetable
Culture:
American
Method:
Canning/Preserving
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