Rating: 5 stars 4.7
8 Ratings
  • 5 star values: 7
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

My Aunt Lillian's recipe. I beg as many jars as I can each summer. Love as a side with fresh vegetables, with a salad, or on a skewer in a bloody mary!

Recipe Summary

prep:
40 mins
cook:
20 mins
additional:
3 weeks 17 hrs 2 mins
total:
3 weeks 18 hrs 2 mins
Servings:
72
Yield:
72 servings
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Ingredients

72
Original recipe yields 72 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat vinegar, water, and salt in a saucepan over medium-high heat; bring to a boil. Remove from heat.

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  • Sterilize jars and lids in boiling water for at least 5 minutes. Pack okra, 1 pepper, and 1 garlic clove tightly into each of the hot, sterilized jars; sprinkle mustard seeds over the top. Pour vinegar mixture into each jar, leaving 1/2-inch space at the top. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.

  • Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 10 minutes.

  • Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area, and wait at least 4 weeks before opening.

Cook's Note:

Servings based on 12 servings each per each pint jar.

Nutrition Facts

9 calories; protein 0.5g; carbohydrates 1.8g; fat 0.1g; sodium 2mg. Full Nutrition
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