Pickled Okra

Name: Pickled Okra
Cook time: 45 min
Total time: 45 min
Ingredients: 3 ½ pounds of small okra pods; 3 cups of water; 3 cups of white vinegar, 5% acidity; Optional: garlic cloves (peeled); Optional: hot peppers (jalapeño peppers)

11 steps

Cook:45min

Make sure all jars, lids, and bands are clean (soapy water). Remember that the lids should never be re-used and must be new. Processed okra can be stored up to one year in a cool, dry place such as a pantry.

Updated at: Thu, 17 Aug 2023 14:06:24 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories166.9 kcal (8%)

Total Fat0.8 g (1%)

Carbs30.8 g (12%)

Sugars6.8 g (8%)

Protein7.5 g (15%)

Sodium36.4 mg (2%)

Fiber12.2 g (44%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

3.5 poundsokra pods

small

3 cupswater

3 cupswhite vinegar

Instructions

Step 1

Heat jars in a large pot with water to cover; bring to a boil and simmer.

Step 2

Wash okra pods under cool running water and drain. Trim stem off the pods being careful not to cut open.

Step 3

Meanwhile, fill your boiling water canner (or a separate large stockpot with lid) half-full with water to a boil; simmer.

Step 4

In a smaller saucepan, combine water, vinegar and salt and bring mixture to a boil. Reduce heat and simmer for 5 minutes.

Step 5

Remove hot jars from the large pot 1 at a time using jar lifter. Set on cutting board or similar.

Step 6

Pack okra pods into the hot pint jars. (Optional: Include a garlic clove and a chili pepper or hot pepper for kick.)

Step 7

Ladle hot pickling liquid into each jar leaving ½-inch headspace at top.

Step 8

Wipe the jar rims to remove any food. Cover with (new) metal lids and screw on clean band. Don’t tighen too much.

Step 9

Place packed hot jars in canning rack, and place in simmering water in canner. Add additional water as needed to cover by 1 to 2 inches. Now bring water to a rolling boil.

Step 10

Process jars 15 minutes in boiling water canner.

Step 11

Remove from heat. Remove jars carefully and let cool on a surface for 12 to 24 hours. Test seals of jars by pressing center of each lid. If lids do not pop, jars are properly sealed.

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