Categories: Pickles- Relish- Chow Chow
Ingredients
- 1 1/2 cups white wine vinegar
- 1 cup water
- 2 Tbsp. sugar
- 2 Tbsp. canning and pickling salt
- 1 tsp. smoked paqprika
- 1 tssp. dried oregano
- 1/2 tsp. ground red pepper (cayenne), or to taste, optional
- 1/8 tsp. Ball Pickle Crisp Granules
- 2 cloves garlic, minced
- 4 sprigs fresh dill, optional
- 14 oz. small, fresh okra pods
Directions
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In a medium saucepan over medium-high heat, bring the vinegar, water, sugar, pickling salt, paprika, oregano and cayenne (if using) to a boil. Cover and remove from heat.
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Fill two pint-size jars with boiling water and let stand 2 minutes. Empty water from jars. Divide Pickle Crisp between the jars. Add half of garlic to each jar. Then add 2 sprigs of dill to each jar, if using. Tightly pack okra in jars, alternately stem up and stem down.
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Return the brine to a brief boil. Remove from heat. Pour or ladle hot brine over okra to cover. Cool to room temperature; then cover and refrigerate 1 week before serving. Okra will keep, refrigerated, for about 6 months.