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Aunt Lillian's Pickled Okra

Aunt Lillian's Pickled Okra

  • Prep

    40 m
  • Cook

    20 m
  • Ready In

    28 d 1 h
HappyGrandma

HappyGrandma

My Aunt Lillian's recipe. I beg as many jars as I can each summer. Love as a side with fresh vegetables, with a salad, or on a skewer in a bloody mary!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 72 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 9 kcal
  • < 1%
  • Fat:
  • 0.1 g
  • < 1%
  • Carbs:
  • 1.8g
  • < 1%
  • Protein:
  • 0.5 g
  • 1%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 519 mg
  • 21%

Based on a 2,000 calorie diet

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Directions

  1. Heat vinegar, water, and salt in a saucepan over medium-high heat; bring to a boil. Remove from heat.
  2. Sterilize jars and lids in boiling water for at least 5 minutes. Pack okra, 1 pepper, and 1 garlic clove tightly into each of the hot, sterilized jars; sprinkle mustard seeds over the top. Pour vinegar mixture into each jar, leaving 1/2-inch space at the top. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
  3. Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 10 minutes.
  4. Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area, and wait at least 4 weeks before opening.
  5. All done! Now take a photo, rate it, and share your accomplishments!
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