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    • MYO: Pickled Okra

      Pickled Okra is a Southern favorite! Here's a tried and true recipe for delicious crisp okra pickles.
      (makes 6 half pints)

      You'll Need:
      1 pound baby okra (3 - 4 inches long)
      6 garlic cloves, peeled
      3 cups white or cider vinegar
      1 cup water
      1/2 tsp dried red pepper flakes-OPTIONAL
      1 tbsp dried dill weed
      2 tbsp dill seeds
      1 tbsp mustard seeds
      1 1/2 tbsp kosher salt
      1 tbsp sugar

      1. Tightly pack jars with okra, stem ends up, then put 1 garlic
      clove in each prepared and sterilized jar.

      2. Bring remaining ingredients to a boil in a 2-quart nonreactive
      saucepan, stirring until sugar and salt are dissolved.

      3. Divide pickling liquid evenly among jars, leaving 1/4-inch
      space at top, then run a thin knife between okra and jar.

      4. Wipe off rims of filled jars with a clean damp kitchen towel,
      then firmly screw on lids with screw bands.

      5. Put sealed jars on rack in canner or pot and add enough hot
      water to cover by 2 inches. Bring to a boil, covered.

      6. Boil pickles, covered, 10 minutes, then transfer jars with
      tongs to a towel-lined surface to cool. Jars will seal (if you hear
      a ping, that signals that the vacuum formed at the top has made
      the lid concave).

      7. After jars have cooled 12 to 24 hours, press center of each
      lid to check that it's concave, then remove screw band and try to
      lift lid with your fingertips. If you can't, the lid has a good seal.
      Let pickled okra stand in jars at least 1 day for flavors to develop.


      View more information on How To Start Canning using a Water Bath Canner
      Comments 1 Comment
      1. trish hall's Avatar
        trish hall -
        would it be possible to use frozen okra for the pickles. We don't live where yu can get them fresh


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