Pickled Okra

1. 1

   Scrub tiny okra pods with vegetable brush.

2. 2

   To prevent floating of product, place about a quart of okra in a perforated blanching basket.

3. 3

   Lower okra into 3 or 4 quarts boiling water.

4. 4

   Boil for 1 to 2 minutes.

5. 5

   Chill in cold water.

6. 6

   Place pods upright into pint or half-pint standard canning jars alternating big and little ends. To each pint, add 1 teaspoon dill seed or a small sprig of dill, 2 cloves garlic, and a tiny pod of hot pepper.

* Per serving · 4 servings · Values may vary.

No additional tips available.