Ingredients
- 4 1/2 lb. washed fresh okra
- 8 cups apple cider vinegar
- 1 cup water
- 1/2 cup salt
- 10 garlic cloves
- 10 Serrano peppers
- 10 tsp. dill seeds
- 10 tsp. mustard seeds
Directions
- Brush okra lightly with a piece of nylon net or a brush to remove “fuzz”. Trim stems from okra.
- Bring vinegar , water and salt to a boil in a 4-quart saucepan over medium heat. Pack half of okra vertically in 2 layers in 10 (1 pint) hot sterilized jars, filling to 1/2 inch from top. (First layer should be packed with stems down and the next with stems up.) Add a garlic clove, pepper, 1 tsp. dill seeds, and 1 tsp. mustard seeds to each jar. Pour hot vinegar mixture over mixture in jars filling to 1/2 inch from top. Seal and process in hot water bath for 10 minutes. Let stand at least 7 days before serving.
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makes 10 (1 pint) jars
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Pickled Purple Carrots: substitute 4 1/2 lbs. purple carrots, tops removed, for okra. Cut carrots lengthwise into quarters. Prepare Pickled okra recipe as directed, packing carrots in 6 (1-pint) hot sterilized jars. Seal and process in boiling bath 15 minutes.
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Pickled Radishes: Substitute 5 lb. radishes, tops remove, for okra. Trim radishes; cut into wedges. Prepare Pickled Okra recipe as directed, packing radishes in 6 hot sterilized pit jars. Seal and process in boiling bath for 15 minutes.