Ingredients for Evelyn's Pickled Okra
- 1 1/2 lbs fresh okra
- 1/2 tsp red pepper flakes
- 1 clove garlic (optional)
- 1/2 tsp dill seeds (optional)
- 2 cups white vinegar
- 1 cup water
- 2 tbsp salt
- 1/2 cup sugar
- 1 tsp black peppercorns
- 1 tsp mustard seeds
- 1/2 jalapeno (optional)
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How to Make Evelyn's Pickled Okra
- Wash 1 pound of fresh okra thoroughly and trim the stem ends.
- In a large pot, combine 2 cups of white vinegar, 1 cup of water, 1/2 cup of sugar, 2 tablespoons of salt, 1 teaspoon of black peppercorns, 1 teaspoon of mustard seeds, and 1/2 teaspoon of red pepper flakes.
- Bring the brine to a rolling boil over medium-high heat.
- Add the okra to the boiling brine and cook for 5 minutes.
- Carefully remove the okra with a slotted spoon and pack it into sterilized jars, leaving 1/2 inch headspace.
- Ladle the hot brine over the okra, leaving 1/2 inch headspace.
- Remove air bubbles by running a non-metallic utensil along the sides of the jar.
- Wipe the jar rims clean, place lids and rings on the jars, and tighten fingertip tight.
- Process the jars in a boiling water bath for 10 minutes (adjust processing time based on your altitude – consult a canning guide for precise instructions).
- Remove jars from the canner and let them cool completely. You should hear a ‘pop’ sound as the jars seal. Check seals after cooling completely.
- Store sealed jars in a cool, dark place. Enjoy your delicious homemade pickled okra!
Nutrition Information (Approximate per serving)
Sodium
262 g
Sugar
38g
Fat
0g
Carbs
7g