Pickled Okra Recipe and Hot Pickling Spices
Use canning or pickling salt; non-caking material added to other salts may make the pickling brine cloudy. Hibiscus esculentus or okra is of African origin originating from Ethiopia. Okra grows wild along the White Nile and the upper Nile country as well as in Ethiopia.
Pickled Okra Recipe
2 pounds fresh whole okra pods
2 teaspoons mustard seeds
4 dried red chili peppers
4 teaspoons dried dill
2 cups water
1 cup white vinegar
¼ cup pickling salt
1 tablespoon white sugar
In a small saucepan, combine sugar, water, vinegar, and salt. Bring to a rolling boil. Divide the fresh okra evenly between 4 sterile one-pint jars.
Evenly place mustard seeds, dried chili, and dill into each jar. Pour liquid mixture into filled jars leaving ¼ inch room from the top of the jar to the liquid, this is your head-space.
Tightly close each jar. In a large pot filled with boiling water, add jars making sure they do not touch and seal in a hot water bath for 10 minutes.
Remove jars with tongs from the water and place on the counter to cool 12-24 hours.
Let jars sit at room temperature 7-10 days before eating.
Proper heat processing destroys the botulism bacterium check jars before opening for any signs of spoilage. Refrigerate jars after opening.
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