Pickled Okra

(from cokerlj’s recipe box)

Old Farm Recipe.
The peppers used in this…“Arbol” are not real hot. Can be found dried in the Mexican spice section of your grocery. Some groceries carry them fresh.

Source: Millie Vasek Bartek

Categories: Canning & Pickling, Czech Family Recipes

Ingredients

  • BRINE FOR 12 PINTS:
  • 2 1/2 quarts distilled water
  • 1/2 cup canning & pickling salt
  • 1 1/2 cups vinegar 90-100 grain or 10% acidity
  • 2 tablespoons sugar
  • -
  • OTHER INGREDIENTS:
  • 2 cloves garlic in each jar
  • 1 to 2 peppers, Arbol, dry or fresh
  • 1 head fresh dill OR 1 scant tablespoon dill seed

Directions

  1. Put the garlic, pepper and dill in clean pint jars.

  2. Pack clean washed okra into jars.

  3. Bring brine to boil and pour over okra.

  4. Put on lids and rings tightly.

  5. Place in hot water caner and process for 5 minutes from when it returns to a boil.

  6. Cool.

  7. Store in cool dark place for a couple of weeks before chilling to eat.

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