Pickled Okra

While in Brason I fell in love with pickled Okra!! So of course I had to find a few recipies!!



Pickled Okra



2 pounds fresh okra

5 cloves garlic, peeled

1 quart white vinegar

1/2 cup water

8 tablespoons pickling salt

1 tablespoon celery seed



Wash okra.



Using manufacturer's directions, sterilize five one-pint jars along with lids and rings.



Pack okra in jars, alternating facing up and down until jars are full. Mix remaining ingredients and bring to a boil. Pour over okra and seal. Let stand 3weeks before serving. Chilled before serving for added crispness.

Pickled Okra:

1 1/2 cups white vinegar

1 cup water

2 small red Tabasco or Serrano chiles

4 garlic cloves

1/2 tablespoon mustard seeds

2 tablespoons black peppercorns

1 tablespoon salt

1 pound okra, washed thoroughly and stems trimmed









Sterilize in boiling water 2 pint-sized glass bottling jars with matching lids and rubber rings.

Meanwhile, place the vinegar, water, chiles, garlic, mustard seeds, peppercorns, and salt in a sauce pan and bring to a boil, and remove from the heat. Take the hot glass jars out of the boiling water with tongs and invert to drain any water. Using the tongs, transfer the okra from the saucepan to the jars, alternating the thicker stem ends and the thin ends. Evenly divide the chilies, garlic, mustard seeds, and peppercorns among the jars. Fill the jars to within 1/4 inch of the top with the liquid and seal the jars quickly, securing with the rubber ring and lid. Store in a cool dark place for at least 2 to 3 weeks before using.