pickled okra

By Jody

Ingredients

• 2 pounds young, small to medium okra pods
• 4 small dried chiles
• 2 tsp dill seed
• 4 cloves garlic, whole
• 1 teaspoon whole peppercorns
• 1/4 cup kosher salt
• 2 cups apple cider vinegar
• 2 cups water
• Special Equipment: 4 pint-sized canning jars, sterilized by boiling in water bath for 15 minutes.

Preparation

Step 1

wash the okra and trim the stem to 1/2-inch. Place 1 chile, 1/2 tsp of dill seed, 1 clove of garlic and 1/4 teaspoon peppercorns in the bottom of each of 4 sterilized pint canning jars. Divide the okra evenly among the 4 jars, standing them up vertically, alternating stems up and down.

In a medium saucepan over medium heat, bring the salt, vinegar and water to a boil. Once boiling, pour this mixture over the okra in the jars, leaving space between the top of the liquid and the lid. Seal the lids by boiling for 10-12 minutes in a water bath. Set in a cool dry place for 2 weeks.

*Tips on Sterilizing Jars

Properly-handled sterilized equipment will keep canned foods in good condition for years. Sterilizing jars is the first step of preserving foods.

Sterilizing Tips:

Jars should be made from glass and free of any chips or cracks. Preserving or canning jars are topped with a glass, plastic, or metal lid, which has a rubber seal. Two piece lids are best for canning, as they vacuum seal when processed.

To sterilize jars, before filling with jams, pickles, or preserves, wash jars and lids with hot, soapy water. Rinse well and arrange jars and lids open sides up, without touching, on a tray. Boil the jars and lids in a large saucepan, covered with water, for 15 minutes.

Use tongs when handling the hot sterilized jars, to move them from boiling water. Be sure the tongs are sterilized too, by dipping the ends in boiling water for a few minutes.

As a rule, hot preserves go into hot jars and cold preserves go into cold jars. All items used in the process of making jams, jellies, and preserves must be clean. This includes any towels used, and especially your hands.

After the jars are sterilized, you can preserve the food. It is important to follow any canning and processing instructions included in the recipe and refer to USDA guidelines about the sterilization of canned products.
Categories:
Easy Side Dish Recipes
Easy
Easy Snack Recipes
Snack
American
Southern Recipes
Pickle Recipes
Okra Recipes
Vegetable