Episode 23: Crunchy Pickled Okra

Episode 23 : Crunchy Pickled Okra

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Pickled Okra Recipe
Ingredients:
3 1/2 pounds small okra pods
1/3 cup pickling salt
3 cups water
3 cups vinegar
Garlic cloves (1-2 for each jar)
Red cayenne peppers (1-2 for each jar)
Celery seeds
Mustard seeds
Dried Dill
Turmeric
Ball Pickle Crisp

Instructions
1. Wash okra pods and hot red peppers under cold running water: drain.
2. Trim stem ends off okra pods, being careful not to cut pods open.
3. Cut hot red peppers in half or cut the ends so the vinegar can seep into the pods.
4. Peel garlic.
5. Combine salt and vinegar in a pot and bring to a boil.
6. In a hot canning jar, add 1/2 teaspoon of each - celery seeds, mustard seeds,  dried dill, turmeric and 1/8 teaspoon of Ball Pickle Crisp.
7. Pack okra pods into hot jars.
8. Ladle hot pickling brine over the okra leaving 1/2 inch headspace. Remove air bubbles. Clean jar rim. Center lid on jar and adjust band to fingertip-tight.
9. Place jars on the rack elevated over simmering water (180*F) in boiling-water canner. Repeat until all jars are filled. Process by lowering the rack into the simmering water. Water must cover jars by 1 inch. Adjust heat to medium-high, cover canner and bring water to a rolling boil. Process pint jars 10-15 minutes. Turn off heat and remove the cover. Let jars cool 5 minutes in the canner. Remove jars from canner. Do not retighten bands if loose. Cool 12 hours. Check seals. Label and store jars.