Pickled Okra

1. 1

   Clean and sterilize canning jars according to safe practice canning standards.

2. 2

   In a saucepan over high heat add the cider vinegar, water and pickling salt.

3. 3

   Stir to dissolve the salt and bring to a boil.

4. 4

   In each sterilized jar place one lemon slice and 1 tablespoon mixed pickling spice.

5. 5

   Pack in the okra, pointy end down.

6. 6

   Then a second layer of okra with pointy end up, maximizing the amount of okra in each jar.

7. 7

   Slip a clove of garlic into each jar.

8. 8

   Pour the hot brine into each jar up to 1/2 inch from the rim, gently tapping each on a surface covered with a dish towel.

9. 9

   Using a wooden skewer or chopstick, gently release the air bubbles.

10. 10

    Remember, okra is hollow and trapped air is inevitable.

11. 11

    Refill with brine as necessary to 1/2 inch from the rim.

12. 12

    Wipe rims with a clean cloth.

13. 13

    Place sterilized lids on top of each jar and screw rings just to fingertip-tight.

14. 14

    Process jars for 10 minutes in a water bath according to safe canning practices.

15. 15

    Longer for higher altitutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.