Ingredients Jump to Instructions ↓

  1. 3 1/2 lbs 1589g / 56oz Small okra pods

  2. 3 cups 711ml Vinegar

  3. 1/3 cup 78ml Pickling salt

  4. 2 teaspoons 10ml Dillseed

  5. 4 Garlic

  6. 2 Hot red peppers - cut in half (small)

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Trim stems off okra, being careful not to cut pods; set aside. Combine 3 cups water, vinegar, salt and dillseed; bring to boil. Pack okra into hot jars, leaving 1/4-inch head space. Put 1 garlic clove and 1/2 pepper in each jar. Ladle hot liquid over okra, leaving 1/4-inch head space. Remove air bubbles with a chopstick or nonmetal spatula. Adjust lids. Process 15 minutes in boiling water canner. Remove jars immediately and let sit on counter until cool. Press middle of each cap; if it does not bounce back, jar is sealed. If it does pop back, either store jar in refrigerator and eat soon or reprocess with new cap. This recipe yields 4 pints.


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