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Spicy Pickled Okra Recipe

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This recipe for Spicy Pickled Okra is from Kimmy's Cookbook 2022, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 pounds fresh young okra (2- to 3-inch pods are best)
1 quart vinegar (I like to use Cider vinegar)
6 TBSP Kosher salt
8 cloves of garlic, peeled
16 fresh hot peppers, such as Tabasco or Serrano
1/3 cup whole mustard seed
Directions:
Directions:
Wash okra under cold running water. Trim stem ends of okra, leaving at least 1/3-inch of the cap intact. Soak okra in ice water for one hour, drain and pat dry. Divide okra between 4 or 5 pint-sized sterilized canning jars, placing them cap side down.
In a large pot bring vinegar, salt, garlic, hot peppers, and mustard seed to a boil and simmer for 5 mins. Divide peppers, garlic cloves and mustard seeds evenly between jars. Cover okra with hot pickling liquid by at least 1/4-inch, leaving at least 1/2-inch from the jar rims. Make sure there are no air bubbles in jars, wipe rims clean, and cover jars with lids and screw bands firmly in place. Process jars in a hot water bath for 10 mins. Remove jars from water and cool. Jars should seal as they cool. Allow pickles to mature at least 4 weeks before consuming.
Any jars that do not vacuum seal properly should be refrigerated and consumed within 2 weeks.

 

 

 

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