Ingredients
- 5 pounds (2¼ kg) medium okra, washed
- 7½ cups (2 L) cider vinegar
- 3 cups (750 ml) water
- 7½ jalapeño peppers, thinly sliced into rounds, seeds included
- 7½ cloves garlic, thinly sliced
- 1½ cups (270 g) kosher salt
- 6 tablespoons sugar
- 1½ tablespoons turmeric
- 1½ tablespoons yellow mustard seeds
How to Make It
- Sterilize five quart canning jars along with the rings and lids. Make a small slit at the base of each okra pod so that the pickling liquid can enter. Pack the okra tightly into the jars.
- Combine the vinegar, water, jalapeño peppers, garlic, salt, sugar, turmeric, and mustard seeds in a large stainless steel pot and bring to a boil over high heat, stirring to dissolve the salt and sugar. Ladle the mixture over the okra, leaving a ½-inch (1.3 cm) headspace. Wipe the rims and threads clean. Put the lids and rings on the jars and finger-tighten the rings. Process the jars in a boiling-water bath for 15 minutes, adjusting for altitude.
- It is important that jars seal properly and a vacuum forms. If any jars did not seal, you must store the okra in the refrigerator; allow them to cure for 1 week before eating. Properly sealed jars will keep in a cool, dark place for up to 6 months; refrigerate after opening.
