Pickled Okra
For 6 pint sized jars
3 pounds okra
5 cups apple cider vinegar
4 cup water
4 tablespoons salt
6 tablespoon sugar
2 teaspoon white peppercorns
2 teaspoons mustard seed
6 small hot chiles, one per jar
12 cloves of garlic, 2 per jar
6 laurel leaf, 1 per jar
In a medium sized sauce pot add vinegar, water, salt, sugar, white peppercorns
and mustard seed. Bring to a boil. Meanwhile, pack okra in six sterilized jars
and add a hot chili, one laurel leaf and two garlic cloves to each jar with the
okra. Fill jars, just below the top, with the hot vinegar mixture. Seal lids and
keep for 2 weeks before serving.
For 6 pint sized jars
3 pounds okra
5 cups apple cider vinegar
4 cup water
4 tablespoons salt
6 tablespoon sugar
2 teaspoon white peppercorns
2 teaspoons mustard seed
6 small hot chiles, one per jar
12 cloves of garlic, 2 per jar
6 laurel leaf, 1 per jar
In a medium sized sauce pot add vinegar, water, salt, sugar, white peppercorns
and mustard seed. Bring to a boil. Meanwhile, pack okra in six sterilized jars
and add a hot chili, one laurel leaf and two garlic cloves to each jar with the
okra. Fill jars, just below the top, with the hot vinegar mixture. Seal lids and
keep for 2 weeks before serving.