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Pickled okra

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Ingredients

  • 4 pound whole, young okra
  • 1/2 cup salt, (not iodized)
  • 1 tablespoon dill seed
  • 1 tablespoon coriander seed
  • 1 cup water
  • 1 quart white vinegar
  • Preparation

    Baking Directions:

    Cut the stems off the okra about 1/8-inch above the cap.

    Wash and drain the pods and pack into sterilized pint canning  jars.

    Put 1 or 2 garlic cloves and peppers in each jar.

    Prepare the brine by bringing the salt, dill and coriander seeds, water, and vinegar to a boil.

    Boil for 2 minutes and pour the boiling liquid over the okra.

    Seal the jars and store for 6 weeks before using.

    Chill before serving.

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