Pickled Okra

Directions

1. 1
   Clean and sterilize canning jars according to safe practice canning standards.
2. 2
   In a saucepan over high heat add the cider vinegar, water and pickling salt.
3. 3
   Stir to dissolve the salt and bring to a boil.
4. 4
   In each sterilized jar place one lemon slice and 1 tablespoon mixed pickling spice.
5. 5
   Pack in the okra, pointy end down.
6. 6
   Then a second layer of okra with pointy end up, maximizing the amount of okra in each jar.
7. 7
   Slip a clove of garlic into each jar.
8. 8
   Pour the hot brine into each jar up to 1/2 inch from the rim, gently tapping each on a surface covered with a dish towel.
9. 9
   Using a wooden skewer or chopstick, gently release the air bubbles.
10. 10
    Remember, okra is hollow and trapped air is inevitable.
11. 11
    Refill with brine as necessary to 1/2 inch from the rim.
12. 12
    Wipe rims with a clean cloth.
13. 13
    Place sterilized lids on top of each jar and screw rings just to fingertip-tight.
14. 14
    Process jars for 10 minutes in a water bath according to safe canning practices.
15. 15
    Longer for higher altitutes.