Healthy Appetizers: Grandma Oma's Pickled Okra | Submitted By: Lorelei Rusco

1 1/2 pounds fresh okra3 dried red chile peppers3 teaspoons dried dill2 cups water1 cup vinegar2 tablespoons saltDivide the fresh okra evenly between 3 sterile (1 pint) jars. Place one dried chile, and one teaspoon of dill into each jar. In a small saucepan, combine the water, vinegar and salt. Bring to a rolling boil. Pour over the ingredients in the jars, and seal in a hot water bath for 10 minutes. Refrigerate jars after opening. Amount Per Serving  Calories: 10 | Total Fat: 0g | Cholesterol: 0mg

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I've canned this recipe twice, last fall and again early this summer when there was plenty of fresh tender young okra available. Many people don't know, but okra is excellent for the digestive system. 'this recipe is fantastic garnish to a hearty winter meal of greens, beans, jambalaya, or your favorite stew. I have only one suggestion, which came from my aunt, to add a level teaspoon of sugar (or less if you prefer) to each packed jar before adding the hot vinegar mixture. This doesn't change the pickled or spicy flavor to sweet but just mellows the exciting flavor. Interestingly, people who say they generally don't like okra, love these pickled treats. Was this review helpful? [ YES ]
30 users found this review helpful I've canned this recipe twice, last fall and again early this summer when there was plenty of... 

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