For the small group of people left that like to can.
My Private Note
Units: US | Metric
- 1Clean and sterilize canning jars according to safe practice canning standards.
- 2In a saucepan over high heat add the cider vinegar, water and pickling salt. Stir to dissolve the salt and bring to a boil.
- 3In 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.
- 4Pour 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.
- 5Place sterilized lids on top of each jar and screw rings just to fingertip-tight.
- 6Process jars for 10 minutes in a water bath according to safe canning practices. Longer for higher altitutes.
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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: