Need to know how to make pickled okra? Making pickled okra is a good use of freshly-picked summer okra. Okra is a two to seven inch, green, fuzzy pod with small edible seeds and a sticky texture when cut. It is a common vegetable in Southern, Creole and Cajun cooking. Use young, tender pods for the best quality pickled okra.
To make pickled okra, you will need:
- 2 pounds small fresh okra
- 9 small fresh or dried hot peppers
- 9 garlic cloves
- 3 tablespoons dill seeds
- 4 cups white vinegar
- 4 cups water
- 1/2 cup salt
- 1/4 cup granulated sugar
- To make pickled okra, first pack the clean okra into nine one-pint pickling jars. Fill to half an inch from the top of the jar. Place one hot pepper, one garlic clove and one teaspoon of the dill seeds into each jar.
- Bring the vinegar, water, salt and granulated sugar to a boil. Pour the liquid over the okra in the jars, filling to half an inch from the top of the jar.
- Remove the air bubbles with a clean bamboo skewer. Wipe the jar rims with a clean, moist cloth.
- Cover the jars with sterilized metal lids. Screw on lid bands.
- Process in a boiling water bath for ten minutes. Remove from the boiling water carefully, with jar tongs, preferably, and place on a dishtowel on a countertop or table to cool overnight.
- Press the top of each lid after letting it rest for 12 to 24 hours. If there is no "give" to the lid, it is properly sealed and the finished pickled okra can be stored on a cool, dry shelf until opened. Refrigerate after opening.
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