Pickled Okra Recipe

Discover the art of making Homemade Pickled Okra. This comprehensive guide walks you through the process, from creating the perfect brine to packing and sealing the jars, all without any added preservatives.

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Course: Side Dish

Cuisine: American

Keyword: Pickled Okra Recipe

Prep Time: 45

Cook Time: 10

Total Time: 55

Servings: serving

Ingredients

1 ½ cups white vinegar 5% acidity
1 ½ cups water
2 pounds small tender okra pods (amount may vary)
3 cloves garlic peeled
3 teaspoons canning salt
3 teaspoons dill seed
¾ teaspoon whole peppercorns

Instructions

Begin by preparing your jars, rings, and lids following standard canning procedures to ensure they are sterile.
In each sterilized jar, pack as many okra pods as possible, positioning them with the tips facing upwards.
Add to each jar: 1 clove of garlic, 1 teaspoon of canning salt, 1 teaspoon of dill seed, and ¼ teaspoon of whole 3. peppercorns.
Continue to fill the jars with more okra, this time with the tips pointing downwards, ensuring a tight fit without crushing the pods.
In a pot, bring the vinegar and water mixture to a rolling boil. Carefully pour this hot liquid into the jars, leaving a ¼ inch space from the rim.
Secure the lids and rings on the jars and process them in a boiling water bath for 10 minutes to seal.
Once done, remove the jars from the canner and let them cool completely at room temperature.
For the best flavor, allow the pickled okra to sit undisturbed for 4 to 6 weeks before consuming.

Notes

This recipe yields three pint jars. Easily double or triple the quantities if you want to make more.

When preparing the okra, trim the tops only if necessary. Avoid cutting into the body of the okra pod.
Sterilize jars and rings following standard canning procedures:
- Wash them in hot, soapy water.
- Submerge in boiling water for a few minutes while you prepare the other ingredients.
- Use the canner water for this step.
To prepare the lids:
- Wash and rinse them.
- Hold them in barely simmering water until neededAny jars that do not seal completely should be stored in the refrigerator and used first.