Canning Pickled Okra

Hydro Harvest Farms1101 Shell Point Rd E

Ruskin FL

Recipe Pickled Okra From HydroHarvestFarms.com

Ingredients 3 1/2 pounds fresh okra 3 small hot peppers 4 cloves garlic 1 medium onion (if desired) 2 teaspoons dill seeds 3 cups water 3 cups vinegar 1/3 cup canning slat Directions 1. Divide the fresh okra evenly between 4 sterile (1 pint) jars. Place I/2 of hot pepper, small clove garlic and small wedge of onion into each jar. 2. In a small saucepan, combine the water, vinegar salt and dill seeds. Bring to a rolling boil. Pour over the ingredients in the jars leaving ½ inch head space. Remove air bubbles. Adjust 2 piece lids. Process the jars in a hot water bath for 15 minutes.

1. Choose fresh pods about no longer than 4 inches long.

Assemble all ingredients including Okra, Pickling/Canning Salt, Vinegar, Dill Seeds, Garlic cloves, Hot Peppers, Onion ( if you like)

Assemble Canning Equipment: Pint Jars with lids and bands, Water Bath Canner or Large Stainless Pot, Canning Rack, Ladle, Canning Funnel, Canning Lifters and plastic

knife to remove bubbles.

Fill Canner with Water, cover and bring to a boil while preparing the recipe.

Wash Jars, lids and bands in hot water with a small amount of bleach and rinse well. Set on clean towel to drip.

Wash Vegetables

Peel onion and garlic.

Cut stem from Okra

Cut hot peppers into halves and remove seeds (if you like it hotter leave seeds in the peppers).

In a large sauce pan bring Vinegar, Water, Salt and Dill Seed to a boil, reduce heat.

Pack clean jars with Okra, Garlic, Pepper and Onion.

Ladle Pickling liquid into each jar.

Poke the plastic knife around edges of jar to remove bubble, fill liquid to within 1/2 inch of top.

Secure clean lids and bands on jars.

Place jars on rack and lower into boiling water. Boil for 15 minutes.

Carefully remove jars and place on clean dry towels.

Let jars sit for at least 2 weeks before eating.