
Photo Credit
Linda21/Shutterstock
Ingredients
3 ½ pounds of small okra pods
3 cups of water
3 cups of white vinegar, 5% acidity
1/3 cup pickling salt
Optional: garlic cloves (peeled)
Optional: hot peppers (jalapeño peppers)
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Do you cover the large pot during the boiling process?
We like to leave the lid off so that we can keep an eye on things, but you can leave it on and just check on it every now and then, if you prefer.
Has anyone ever sliced there okra up instead of using the whole pod? Is that okay to do and how did it turn out?
Is that hot water bath? I've seen recipes that don't process at all but say to use hot jars, flats and rings with hot okra in jars. Tighten lids on and that's all. Sounds like they could have a problem with tainted okra.
Hi Jan, Yes, you need to process jars 15 minutes in boiling water canner. We realize this recipe needed clarification and have updated it, accordingly (August, 2020).
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