pickled okra
Really old recipe from my great-great grandma's files. She used to grow lots of okra. I see this used lots in the South as a garnish in martinis. It was just used as a "pickle" when she made them.
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prep time
10 Min
cook time
20 Min
method
Stove Top
yield
5 pints
Ingredients
- 2 pounds small, fresh okra
- 5 small fresh hot peppers
- 5 cloves garlic, peeled
- 4 cups white vinegar (5% acidity)
- 1/4 cup plus 2 tablespoons salt
- 1 tablespoon mustard seeds
How To Make pickled okra
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Step 1Rinse okra (use small okra, not big); drain well, and pat dry. Pack okra tightly into hot jars, filling to 1/2 inch from the top. Place 1 hot pepper and 1 clove garlic in each jar.
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Step 2Combine vinegar, salt, and mustard seeds in a medium saucepan; bring to a boil, stirring until the salt dissolves.
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Step 3Cover the okra, pepper, and garlic with boiling vinegar mixture, filling to 1/2 inch from the top. Remove the air bubbles, and wipe the jar rims. Cover at once with metal lids, and screw on the bands.
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Step 4Process in a boiling water bath for 10 minutes.
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Discover More
Category:
Other Snacks
Diet:
Vegetarian
Diet:
Diabetic
Diet:
Vegan
Diet:
Low Fat
Diet:
Dairy Free
Diet:
Low Carb
Keyword:
#pickles
Ingredient:
Vegetable
Culture:
Southern
Method:
Stove Top
Tag:
#Heirloom
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