Pickled Okra

2 pounds small, tender okra
4 cloves garlic
4 peppers, hot or mild
1 quart white vinegar
4 tablespoons salt
1 tablespoon celery seed
1 tablespoon mustard seed
1/2 cup water
Special equipment:
4 pint jars with lids

Wash pint jars in hot water, then lids. Wash okra and place in jars. Put 1 garlic clove, 1 pepper in each jar. Bring vinegar to a boil. Pour over okra and seal. Let stand eight weeks. Crushed peppers may be substituted for whole peppers. Minced garlic may be substituted for garlic cloves.

Return To:
Pickles, Preserves


Cajun Country -- New Iberia, Louisiana