Learn how to make Homemade Pickled Okra. From preparing the brine to packing jars, this step-by-step guide will have you canning our favorite southern veggie with no added preservatives.
Prep Time 45 minutesminutes
Cook Time 10 minutesminutes
Total Time 55 minutesminutes
Servings 18servings
Ingredients
2poundsokrachoose small tender pods (may need more or less than two pounds)
3clovesgarlicpeeled
3teaspoonscanning salt
3teaspoonsdill seed
¾teaspoonwhole peppercorns
1 ½cupswhite vinegar5% acidity
1 ½cupswater
Instructions
Prepare jars, rings and lids according to standard canning procedure.
Into the sterile jars, pack as many pods of okra as possible with the tips pointing up.
To each jar add 1 whole garlic clove, 1 teaspoon of canning salt, 1 teaspoon of dill seed and 1/4 teaspoon of whole peppercorns.
Finish packing the jars as much as possible with additional okra, tips down, fitting the pods in tightly but take care not to crush the okra.
Bring the vinegar and water to a boil. Fill jars to within 1/4 inch of the rim.
Place lids and rings on jars and process in a boiling water bath for 10 minutes.
Remove jars from the canner and allow them to cool completely.
Let the pickles sit for 4-6 weeks to achieve the best flavor.
Notes
This recipe makes three pint jars. It easily doubles or triples if you'd like to make more.
When preparing the okra, trim the tops only if needed. Be careful not to cut into the body of the okra pod.
Sterilize the jars and rings according to standard canning procedures. Briefly, you'll wash them in hot, soapy water and then submerge them in boiling water (the water in the canner works great!) for a few minutes while you prepare everything. To prepare the lids, wash and rinse them and hold them in barely simmering water until needed.
Any jars that didn't seal completely may be stored in the refrigerator and used first.