Pickled Okra
Pickled Okra will be your new favorite side on the first try. This simple, savory and hassle-free recipe tastes as good as it sounds and looks.
Approved for Ideal Protein phases 1 to 3.
Serving size
Ingredients
- 2 lbs. okra – choose small tender pods
- 3 cloves garlic peeled
- 3 tsp. canning salt
- 3 tsp. dill seed
- ¾ tsp. whole peppercorns
- 1½ cups white vinegar 5% acidity
- 1½ cups water
Preparation
Step 1
Prepare jars, rings and lids as per standard canning procedure.
Step 2
Into the sterile jars, pack as many pods of okra as possible with the tips pointing upward.
Step 3
In each jar, add 1 whole garlic clove, 1 teaspoon of canning salt, 1 teaspoon of dill seed and 1/4 teaspoon of whole peppercorns.
Step 4
Finish packing the jars as much as possible with additional okra, tips down, fitting the pods in tightly. Don’t crush the okra.
Step 5
Bring the vinegar and water to a boil and fill jars with it to within 1/4 inch of the rim.
Step 6
Place lids and rings on jars and process in a boiling water bath for 10 minutes.
Step 7
Remove jars from the canner and allow them to cool completely.
Step 8
Let the pickles sit for 4-6 weeks to achieve the best flavor. Enjoy!
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