Pickled Okra

Fresh Okra now this reminds me of my grama she would make the best pickled okra and the okra came from her backyard as did most of the canning supplies.....The okra you see is from my little garden

This recipe I am giving you originated on Food Network with Alton Brown ...I have pretty much kept the original recipe but made a few more jars for myself.


   As to not confuse anyone I have kept the recipe in it's original format.....
 As we can we get more confident with ours skills.....well let me take you back.....when we first start we do not really share a lot because even though we are confident in our new adventure it takes us years to feel like we have something to share...there are a lot of blogs and websites that you can walk you through the learning process and many that you can go to with complete confidence but in my canning world you can never get enough information on safety......Always remember the places to find the most up to date safety rules for canning....Go Here National Center for Home Preservation....any who here is a Okra recipe.....

• 2 pounds small to medium okra pods
• 1 or 2 red dried chile's
• 2 teaspoons mustard seeds
• 12 sprigs fresh dill
• 1 garlic cloves per jar
• 1 teaspoon whole peppercorns
• 1/4 cup kosher salt
• 2 cups rice wine vinegar
• 2 cups bottled water

Wash the okra and trim the stem to 1/2-inch. 

Place 1 chili, 1/2 teaspoon  mustard seeds, 2 sprigs of dill, 1 clove of garlic and 1/4 teaspoon peppercorns in the bottom of each of 4 sterilized pint canning jars. 

Divide the okra evenly among the 4 jars, standing them up vertically, alternating stems up and down.

In a medium saucepan over medium heat, bring the salt, vinegar and water to a boil. Once boiling, pour this mixture over the okra in the jars, leaving space between the top of the liquid leaving a 1/4 inch from the top.
Clean the rims and seal with lids
Water bath your jars for 15 minutes cool on a towel or rack when cool check for the seal and store for three weeks before you test one....