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Hot Pickled Okra Recipe
Pickled okra is one of my family’s favorite snacks! Adding a little jalapeno to this recipe gives it some extra flavor. It’s not hot, just has a little snap. If you like your pickled okra hot, simply add another jalapeno. It's just that easy. Not only is it tasty, but it is very good for you too. Okra is very nutritious and is high in both types of fibers and calcium. When our daughter, Jenna was younger, she would eat the entire pint jar at one time if we would have let her.
We grow our own okra each year and use the smaller ones to make our pickled okra. We have to make more and more each year as our grandchildren are now eating it too! All my kids and grand kids know that a trip to Nana’s house means taking home pickles and pickled okra. This recipe will make approximately 6 pint jars.
6 pint canning jars with lids, sterilized
1 medium saucepan for water mixture
1 large cooking pot with lid, or canner
1 jar “grabber” to pick up hot jars
Fresh Picked Okra
1 pt white vinegar
1 quart water
1/3 cup canning salt
¼ teaspoon dill seed
½ teaspoon celery seed
6 cloves garlic
6 jalapeno peppers, optional
Approximately 6-7 lbs fresh okra, 2-3 inches long
Canning Lids in Hot Water
Place your pint jars and rings, not attached, into your dishwasher and wash on the hottest setting. This is the easiest way to sterilize them. I also place the lids for the jars in a bowl of very hot water to help soften the rubber to help them seal. Be sure to check you jars for any small chips or cracks on the rims as this will keep them from sealing good.
Okra Packed in Jars
Mix vinegar, water and salt in medium saucepan and bring to a boil. As you are waiting for this to boil, put about 2 inches of water in large saucepan. You may want to add about 1 teaspoon of vinegar to this water to help prevent water “staining” on the outside of your jars. Add the dill seed, celery seed, 1 clove of garlic and 1 jalapeno pepper, if desired, to the bottom of each jar. Now pack as much okra into the jar as you can. I will place one in tip first and then alternate. This lets you pack more okra in each jar.
Hot Jars on Towel
Now pour the boiling vinegar mixture over the okra, leaving about ½ inch of headspace. Be sure you wipe the rim of the jar to remove any salt or seeds that may keep the jar from sealing well. Now place the lid on the jar and screw the ring on fairly tightly. Bring the water in the large pan to a boil. Now let these "bathe" in the boiling water for about 10 minutes.
I will take a couple of cup towels and fold them in half and put them on the counter to place my hot jars on. Remove the jars using the jar grabber and place them on the cup towels to allow them to cool. As they start cooling down you will hear the lids pop when they seal. Before you store them always check the lids to see that they have sealed well. You can do this by pressing down in the center of the lid with your finger. If the jar is sealed good, it will not “give” any. Pickled okra will store very well for up to 1 year. After a year, they tend to get a little mushy.
The pickled okra should set for about 1 week before you eat it, to get its full flavor. (If you can wait that long!) I hope you enjoy my recipe as much as I have enjoyed sharing it!
Have you ever eaten pickled okra before?
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