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    You are in: Home / Recipes / Pickled Okra Recipe
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    Pickled Okra

    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    25 mins

    10 mins

    gailanng's Note:

    For the small group of people left that like to can.

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    1-pint ...

    Units: US | Metric


    1. 1
      Clean and sterilize canning jars according to safe practice canning standards.
    2. 2
      In a saucepan over high heat add the cider vinegar, water and pickling salt. Stir to dissolve the salt and bring to a boil.
    3. 3
      In each sterilized jar place one lemon slice and 1 tablespoon mixed pickling spice. Pack in the okra, pointy end down. Then a second layer of okra with pointy end up, maximizing the amount of okra in each jar. Slip a clove of garlic into each jar.
    4. 4
      Pour the hot brine into each jar up to 1/2 inch from the rim, gently tapping each on a surface covered with a dish towel. Using a wooden skewer or chopstick, gently release the air bubbles. Remember, okra is hollow and trapped air is inevitable. Refill with brine as necessary to 1/2 inch from the rim. Wipe rims with a clean cloth.
    5. 5
      Place sterilized lids on top of each jar and screw rings just to fingertip-tight.
    6. 6
      Process jars for 10 minutes in a water bath according to safe canning practices. Longer for higher altitutes.

    Ratings & Reviews:


    Nutritional Facts for Pickled Okra

    Serving Size: 1 (2430 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 114.5
    Calories from Fat 2
    Total Fat 0.2 g
    Saturated Fat 0.0 g
    Cholesterol 0.0 mg
    Sodium 5265.4 mg
    Total Carbohydrate 19.2 g
    Dietary Fiber 7.5 g
    Sugars 3.6 g
    Protein 4.8 g

    The following items or measurements are not included:

    pickling spices

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