Evelyn's Pickled Okra

Name: Evelyn's Pickled Okra
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 9 servings
Ingredients: 2 pound fresh okra (washed with stems trimmed short); 9 small hot peppers, fresh or dried (cayenne); 18 clove garlic; 3 tablespoon dill seeds; 4 cup 5% acidity white vinegar; 4 cup water; 0.5 cup canning salt; 0.25 cup sugar

9 servings

This recipe is from a friend of my mom and dad. So good!!! I have eaten this but I have not made it, I plan to make it soon. Cook time does not include time for water to heat in canner.

Ingredients

fresh okra
washed with stems trimmed short
2 lb
hot peppers
fresh or dried, cayenne
9 small
garlic
18 clove
dill seeds
3 tbsp
5% acidity white vinegar
4 c
water
4 c
canning salt
½ c
sugar
¼ c

Directions

1
In each of 9 pint size hot jars (I prefer wide mouth jars), put 1 pepper, 2 cloves garlic, and 1 tsp dill seed.
2
Pack washed okra into jars to within 1/2" from the top of the jar.
3
Boil vinegar, water, canning salt, and sugar.
4
Pour vinegar mixture over okra, again filling to within 1/2" from the top of the jar.
5
Remove any air bubbles.
6
Wipe rim of jar clean and put on lids and screw bands.
7
Process in hot water bath canner for 10 minutes.
8
*Instead of using whole peppers, you can use 2 pieces of pepper cut into about 1 1/2 to 2 inch pieces.
9
**Instead of using 2 small cloves of garlic for each jar, you can use 1 large clove.

Evelyn's Pickled Okra

25 min9 servings109 cal

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