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Grandma Oma's Pickled Okra
Grandma Oma's Pickled Okra
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Prep Time:
10 minutes
Cook Time:
25 minutes
Total Time:
755 minutes
Elevate your cheese boards with grandma's pickled okra recipe!
Ingredients:
  • 1.5 pounds fresh okra
  • 3 dried red chile peppers
  • 3 teaspoons dried dill
  • 2 cups water
  • 1 cup vinegar
  • 2 tablespoons salt
Instructions:
  • Prepare all the necessary ingredients.
  • Check three pint-sized jars for cracks and rust, and discard any damaged ones. Submerge the jars in simmering water while preparing the brine. Wash new lids and rings with warm soapy water.
  • In a small saucepan, bring water, vinegar, and salt to a vigorous boil.
  • Evenly distribute okra among the hot, sterilized jars. Add a dried chile and a teaspoon of dill to each jar. Pour hot brine over the okra, then gently release any air bubbles by running a clean knife or thin spatula along the sides of the jars. Use a moist paper towel to wipe the rims clean. Seal the jars with lids and screw them on securely.
  • 1. Position a rack in the bottom of a roomy stockpot and fill it halfway with water. Bring to a vigorous boil. 2. Lower jars, spaced 2 inches apart, into the boiling water using a jar holder. Add more boiling water until jars are submerged by at least 1 inch. 3. Bring the water back to a rolling boil, cover the pot, and process for 10 minutes.
  • After cooking, allow the jars to cool for 12 to 24 hours, ensuring they are spaced out. Press the center of each lid to check for a seal. Once cooled, remove the rings and store the jars in a cool, dark place.

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