Ingredients28 d 1 h servings 9 cals
- Heat vinegar, water, and salt in a saucepan over medium-high heat; bring to a boil. Remove from heat.
- 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.
Per Serving: 9 calories; 0.1 g fat; 1.8 g carbohydrates; 0.5 g protein; 0 mg cholesterol; 519 mg sodium. Full nutrition
ReviewsRead all reviews 3
All hail pickled okra from Aunt Lillian! It's hard waiting the 4 weeks but once you open one, you'll wish you'd made more. I used a habanero pepper for a bit more kick and trust me, it's perfect...
This worked out well. I did not include the mustard seed but did put in a cayenne pepper and clove or two of garlic with mine. Their great. My only problem is not stuffing the jar well enough...