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Pickled Okra
This pickled okra recipe is a great way to use up summer garden-fresh produce! Packed with flavor and easy to make, this pickled okra lasts in your refrigerator for weeks.
Course
Side Dish, Snack
Cuisine
American
Keyword
pickled okra, vegetables
Prep Time
5
minutes
minutes
Active Time
20
minutes
minutes
Refrigerate
1
day
day
Makes
4
cans
Author
Angie Holden
What You Will Need
Okra
1
quart
white vinegar
1
quart
water
1/2
cup
pickling salt
1
tsp
dill seed
1
pod red pepper or 1/8 tsp cayenne pepper
3
garlic cloves.
Instructions
Mix vinegar, water, and pickling salt in a pot and bring to a boil.
Wash your okra and set aside.
Bring a canner to a simmer with jars inside.
Wash lids and bands with warm soapy water.
Remove one jar at a time from canner and add 1 tsp dill seed, 1 pod red pepper or 1/8 tsp cayenne pepper and 3 garlic cloves.
Pack okra into jar tightly after adding seasoning and pour in brine.
Leave 1/2 inch head space in your jar after removing all air bubbles.
Wipe rim and add band and lid.
Place in the canner, repeat until all jars are full or your okra is gone.
Process jars in boiling water canner for 15 minutes.
Remove pot from heat and allow to sit for 5 minutes.
Remove jars and allow to cool.
Check after 24 hours for a seal.
Notes
Allow 3 - 4 weeks before eating for maximum flavor. Best if refrigerated before eating.