In my experience okra pickled with jalapeño makes for a much hotter pickle than one might expect. Don’t know why, don’t much care. Some like it hot and I am one of those some ones.

Recipe – Makes 1 quart

1 pint fresh okra
3 jalapeño peppers
3 c. white vinegar
1 t. salt
1 T. sugar
3 cloves garlic, peeled and smashed

Wash the okra okra and trim the stems to make a clean fresh cut. Don’t cut into the pod, just clean up the stem end.  Trim the stems of the jalapeño peppers down to a nub, then slice each in half long ways. Scrape out the seeds and the white ribs.

Stuff the okra into sterilized canning jars (1 quart or 2 pints). Stuff the jalapeño halves down between the okra and the walls of the jar so they are pressed up against the glass. Stuff the smashed garlic cloves into the okra.

Bring the vinegar, salt and sugar to a boil. Pour the boiling liquid over the okra in the sterilized jars. Seal with sterilized lids. Process in a boiling water bath for 15 minutes.

Check seals.

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Written by on September 30, 2012 under ALL RECIPES, Jams, Jellies, Pickles, Relish.

  • Jakedesson

    This sounds great. Is there a reason you don’t use any water? Is the okra too strong and needs more vinegar?

    • Sean

      I like a powerful pickle — this are high on the tart/acidic scale. You can tone them down easily by doing a 75% vinegar / 25% water ratio. Even 50%/50% works, but it wont’ have the puckering powered heat.

  • carolann

    question-is the processing time the same for pints or quarts?

    • Sean

      Yes, just make sure to process in boiling water bath for a full 20 minutes

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