Okra shrink and float when pickled. To get the most in each jar, pack one layer of okra with stem ends down and ideas up and another layer with stem ends up and guidelines down, interlacing the guidelines in the middle of the jar.
- three lbs (2 1/two- to 3-inch) okra pods
- three cups white vinegar (5% acidity)
- one/three cup canning-and-pickling salt
- 2 teaspoons dill seeds
- five garlic cloves, peeled
- 3 modest fresh sizzling red peppers, halved (optional)
How to Make It
Sterilize jars, and prepare lids.
Even though jars are boiling, wash okra and trim stems, leaving caps intact. Combine vinegar, salt, dill seeds, and three cups water in large stainless steel saucepan. Deliver to a boil.
Spot 1 garlic clove and, if sought after, 1 hot pepper half in every single scorching jar. Pack okra pods tightly in jars, putting some stem end down and some stem end up and leaving 1/two-inch headspace. Cover okra with sizzling pickling liquid, leaving 1/2-inch headspace.
Seal and process jars, processing ten minutes.
Remove jars from water, and allow stand, undisturbed, at room temperature 24 hours. To check out seals, take away the bands, and press down on the center of each and every lid. If the lid doesn’t move, the jar is sealed. If the lid depresses and pops up again, the jar is not sealed. Retailer properly sealed jars in a amazing, dark place up to 1 12 months. Refrigerate after opening.
Total time: 50 min., plus 3 weeks standing time
Southern Living Minor Jars, Huge Flavors