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Course: Sauces & Condiments
Keyword: Pickled Okra, Pickles, Southern, Summer, Vegetables, Vegetarian

Pickled Okra

ACTIVE TIME: 35 minutes
TOTAL TIME: 14 days 35 minutes
Yield: 4 pints
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  • 2 pounds young, small okra pods
  • 4 small dried chiles, halved
  • 2 teaspoons mustard seeds
  • 12 sprigs fresh dill
  • 4 cloves garlic
  • 1 teaspoon black peppercorns
  • 1/4 cup kosher salt
  • 2 cups rice wine vinegar
  • 2 cups water

Specialized Hardware

  • 4 pint-sized canning jars, sterilized
  • Canning funnel
ACTIVE TIME: 35 minutes
TOTAL TIME: 14 days 35 minutes
Yield: 4 pints

Procedure

  • Thoroughly wash 4 pint-size canning jars, rings, lids, tongs, a ladle, and canning funnel with hot soapy water. Rinse.
  • Pile everything except the lids in a large pot. Cover with hot water by at least 1 inch and bring to a boil. Maintain a boil for 10 full minutes to sterilize. Kill the heat, wait 5 minutes, then add the lids. Leave everything in place until you’re ready to can.
  • Wash the okra and trim the stem to 1/2 inch. Place 1 chile, 1/2 teaspoon mustard seeds, 3 sprigs of dill, 1 clove of garlic, and 1/4 teaspoon peppercorns in the bottom of each of the sterilized jars. Divide the okra evenly among the 4 jars, standing them up vertically, alternating stems up and down.
  • In a medium saucepan over medium heat, bring the salt, vinegar, and water to a boil. Once boiling, use the funnel to carefully pour this mixture over the okra in the jars, leaving space between the top of the liquid and the lid. Seal the lids. Set in a cool, dry place for 2 weeks. Refrigerate once opened.
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