Canned Okra (for frying)

1 gallon rinsed cut up okra
8 Tbsp white vinegar
4 Tbsp canning salt

Put all in a pot and almost cover it with water. Add vinegar and salt. Boil until okra changes color & then boil 2-3 minutes longer. Pack in hot clean canning jars making sure liquid covers the okra. Seal immediately with canning lids. I cover them with a towel and let them seal. That’s it!! When you are ready to use it, pour in a colander and rinse really well & use as usual!

I’ve been getting lots of questions about if it’s slimy – it’s not slimy at all.

DISCLAIMER: I shared this recipe that I use for canning okra – that my Mother-in-law taught me & her Mom taught her. Many other commenters stated that their mothers taught them that way, also. There have also been some commenters that stated this isn’t safe according to National Canning Guidelines. I have never had (nor heard of) any problems using this method- but you can research it here http://www.uga.edu/nchfp/index.html