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Pickled Cocktail Okra

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“Choose the smaller, more tender okra pods for pickling. If you don't like the heat, you may leave out the hot peppers.”
READY IN:
SERVES:
5
YIELD:
5 pints
UNITS:
US

Ingredients Nutrition

Directions

  1. Wash Okra and pack into clean jars with screw tops.
  2. Into each jar put 1 red or green hot pepper, 1 clove of garlic, 1/2 teaspoon celery seed and 1/2 teaspoon mustard seed.
  3. In a saucepan, combine vinegar, water & pickling salt; bring to a boil, then pour over the okra, filling almost to the top but leaving a half inch "headspace".
  4. Wipe rims of jars with clean cloth then place lids and rings on the jars and seal.
  5. Process in a boiling water bath for 10 minutes then remove and allow to cool.
  6. If you are in an area which is above 1000 feet in elevation, you may need to process longer or you may check with the USDA's guidelines for canning & processing at their website.
  7. These pickled okra need to set up for 2 months.

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