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Pickled Okra

  • 5servings

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Source: cooksrecipes.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B2, B3, B9, B12, D
MineralsZinc, Copper, Natrium, Chromium, Manganese, Calcium, Potassium, Iron, Phosphorus, Cobalt, Molybdenum

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  11. 2 pounds small fresh okra pods

  12. 5 small fresh hot peppers

  13. 5 garlic cloves, peeled

  14. 4 cups white vinegar (5% acidity)

  15. 1/4 cup plus 2 tablespoons coarse salt

  16. 1 tablespoon mustard seeds

Instructions Jump to Ingredients ↑

  1. Rinse okra; drain well, and pat dry. Pack okra tightly into hot sterilized jars, filling to 1/2-inch from top. Place 1 hot pepper and 1 clove of garlic in each jar.

  2. Combine vinegar, salt and mustard seeds in a medium saucepan; bring to a boil, stirring until salt dissolves. Cover okra, pepper and garlic with boiling vinegar mixture, filling to 1/2-inch from top. Remove air bubbles, and wipe jar rims. Cover at once with metal lids, and screw on bands.

  3. Process in boiling-water bath 10 minutes.

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