Pickled Okra!!!

Well it's been awhile since I last put a post up, but I'm back and geared up for summertime canning.

Brandon and I got off to another great season. We started with pickling sweet peppers and pickling cucumber and quickly turned to Okra and Peach Jam. On that note, read on for a step by step process.

First, you start off by getting about 5 lbs or more of smaller size Okra. Fill your sink up with cold water, add okra and baking soda.

Then rewash. If you're wandering about the baking soda, it's a cheap cleaner that works great. It pulls all the pollen and sand off the vegatable before beginning.

Next, give your Jars and lids a hot water bath and trim the ends to the Okra.

In a large saucepan combine vinegar, water, mustard seeds, pickling salt, celery seeds. Bring to a rapid boil.
Meantime pack the hot jars with peeled garlic, peppercorns and okra; making sure the okra is tightly packed.

Ladle the hot liquid over the Okra in the jars and seal the jars. Remember to heat up your lids so they will seal. Tighten the tops, turn over upside down for 15- 20 minutes, and wallla!!!!

Wait two weeks for okra to set and enjoy!!!!