Pickled Okra

Check out this at-home okra pickling recipe from Frisco Style Magazine

Prep Time: 20 minutes

Cook Time: 3 days

Servings: 10 people

INGREDIENTS

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• 4 pound(s) fresh okra

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• 8 cup(s) apple cider vinegar

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• 1 cup(s) water

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• 10 clove(s) garlic

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• 1/2 cup(s) salt

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• 10 Serrano peppers

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• 3 tablespoon(s) dill seeds

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• 3 tablespoon(s) mustard seeds

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INSTRUCTIONS

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1. Trim the stems of the okra.

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2. Bring the vinegar, water and salt to boil in a saucepan. Pack half of your okra in two layers vertically in sterilized jars with about half of an inch left at the top.

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3. Add a garlic clove, Serrano pepper, 1 teaspoon of dill seeds and 1 teaspoon of mustard seeds to each jar.

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4. Pour half of the vinegar mixture over the ingredients in the jar. Repeat this step in as many jars as you would like.

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5. Wipe the jar rims, cover them immediately with the metal lids and screw them on tight. Place your jars on a canning rack and place in simmering water in the canner.

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6. Add additional water if needed. Boil the water for about 10 minutes.

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7. Cool your jars in the canner. Let the okra stand for about a week before serving.

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