Pickled Okra - Dee Dee's

2
Diane Atherton

By
@DeeDee2011

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!

Rating:

★★★★★ 2 votes

Comments:
Serves:
Makes 12 pints
Prep:
10 Min
Cook:
15 Min
Method:
Canning/Preserving

Ingredients

  • 6 to 7 lb
    okra
  • 6 c
    white vinegar
  • 6 c
    water
  • 1 c
    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

Step-by-Step

  1. Wash okra several times; drain well. Cut stems if necessary but do NOT cut into the okra pod.
  2. Pack okra into hot sterilized jars.
  3. To 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.
  4. Combine vinegar, water and salt together in a pot and bring to a full boil. Pour over okra, seal jars at once.
  5. Place 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.

Printable Recipe Card

About Pickled Okra - Dee Dee's

Main Ingredient: Vegetable
Regional Style: American
Hashtags: #okra #pickled



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