I’m thankful and blessed to be back in the kitchen and using the water bath canner once again. Thankfully, I still had the canning supplies I needed on hand, even after I had given many of my empty jars to a close friend over the past year. Many things we could normally find in the stores are often sold out these days.Ĭanning jars, bands, and lids have sky-rocketed in price – if you can even find them. The “virus” has kept many folks quarantined at home for months and it appears lots of new folks have taking up canning and home preservation of food items. Canned properly, these jars will keep on the shelf for well over a year, if you don’t eat them all up right away. And, with Okra showing up everywhere this time of year, pickling it is just another way you can enjoy okra throughout the year. I think you’ll enjoy it if you’ve never tried it before. Pickled Okra is a whole different treat though. I liked the taste of them but never bought any myself for unknown reasons.įried okra is pretty good, but like many folks, I just never cared for the boiled slimy okra that Mama use to make in my youth. I first tasted store bought pickled okra back around 2010 when a co-worker asked me if I would like to try some she had just bought. Old age has slowed me down more than I would prefer. I’m so proud of myself because this is the first thing that I have canned in well over two years. Please allow me just a moment while I pat myself on the back.
Ours is a little spicy because of the added pepper in each jar, but you could leave that out if you prefer. It’s a great way to enjoy okra all year long. Pickled Okra is another great old Southern favorite.
#Pickled okra recipe how to#
Follow our easy, step-by-step, photo illustrated instructions to learn how to make and water bath can our pickled okra in your own kitchen.
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