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» Hot Dilled Okra Pickle
Hot Dilled Okra Pickle Recipes
Line bottom of gallon jar with 3 or 4 grape leaves if using them. Add to bottom of jar 2 or 3 sprigs of dill pack in cucumbers vertically as many as will stand up on bottom of jar. Having peeled and cut up the garlic about 6 pieces each clove drop one half of
No Cooking Dill Pickles
Rinse the okra and cut away any bruises or bad spots. Trim the stem ends but do not remove caps entirely. To sterilize the canning jars wash the jars lids and screw bands with hot soapy water rinse well. Place jars upright on a wire rack in a large pot. Fill
Wash okra and pack lengthwise tightly in a 1 pint sterilized jar. Bring to a boil the vinegar water and salt. Add all seasonings to okra in jar and cover with hot vinegar mixture. Seal. Allow 2 or 3 weeks to pickle properly. Serve cold.
MAKING 1 In hot sterilized pint jars add the okra with a few celery leaves garlic clove and a dill head for each jar. 2 In a pan combine the water vinegar and salt together. 3 Bring the mixture to a boil pour over the okra and seal immediately. 4 Allow to
Dilled Okra Pickles
Pack okra firmly into hot jars leaving 1 4 inch head space. Put a garlic clove and half a pepper in each jar. Combine water vinegar salt and dill seed and bring to a boil. Pour hot liquid over okra leaving 1 4 inch head space. Remove air bubbles. Adjust caps.
Combine vinegar water and salt bring to a boil. Add all remaining ingredients except okra. Wash and drain whole okra place in jars. Pour hot liquid over okra. Tighten lids let stand for at least three to four weeks.
Texas Pickled Okra
Boil vinegar water and salt together about 10 minutes. Meanwhile place okra in pint jars. Divide dill garlic and peppers so that some of each are on top of each jar of okra. Pour hot liquid into jars. Let cool seal. Put jars aside at least 3 weeks for pickling