preserving the harvest, recipes

PICKLED OKRA (SPICY DILL)

What can I say? This is one of those recipes you either love or hate, but a few in my family could live off them. If you’ve never tried them, you should. They are not slimy at all. (I know that’s what you are thinking ha!)

INGREDIENTS (Makes 4 pints)
1 1/2-2 pounds okra
4 cloves garlic, peeled
4 lemon slices
2 cups apple cider vinegar
2 cups water
3 tablespoons kosher salt
1 tablespoon sugar

SPICE BLEND:
2 tablespoons mustard seed
1 tablespoon red pepper flakes
1 tablespoon coriander seed
1 teaspoon fennel seed
1 teaspoon dill seed
1 teaspoon black peppercorns

This recipe is for canning, so please follow all recommended instructions for sterilizing your jars and processing in a water bath canner.

Add all ingredients for the spice blend into a small bowl and mix well.

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Sterilize your jars as recommended. Into each pint jar add one lemon slice, one clove of garlic, and one tablespoon of the spice blend.

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Wash and trim the stem end of the okra to 1/4″. Pack the okra into the jars.

Heat the vinegar, water, salt, and sugar until the sugar is dissolved.

Pour the vinegar solution over the okra, filling to one-inch headspace. Place the flats and rings on the jars. Process in a boiling water bath for 15 minutes.

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Try them! Let me know what you think.

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