Spicy Pickled Okra

1. 1

   Wash okra under cold running water.

2. 2

   Trim stem ends of okra, leaving at least 1/3-inch of the cap intact.

3. 3

   Soak okra in ice water for 1 hour, drain, and pat dry.

4. 4

   Divide okra between 4 or 5 pint-sized sterilized canning jars, placing them cap side down.

5. 5

   In a large enameled pot, bring vinegar, salt, garlic, hot peppers, mustard seed, and dill seed to a boil and simmer for 5 minutes.

6. 6

   Divide peppers, garlic cloves, and mustard and dill seeds evenly between jars.

7. 7

   Cover okra with hot pickling liquid by at least 1/4-inch, leaving at least 1/2-inch from the jar rims.

8. 8

   Make sure there are no air bubbles in jars, wipe rims clean, and cover jars with lids and screw bands firmly in place.

9. 9

   Process jars in a hot water bath for 10 minutes.

10. 10

    Remove jars from water and cool.

11. 11

    Jars should seal as they cool.

12. 12

    Allow pickles to mature at least 4 weeks before consuming.

13. 13

    Any jars that do not vacuum seal properly should be refrigerated and consumed within 2 weeks.

* Per serving · 4 servings · Values may vary.

No additional tips available.