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–+ servings

Pickled Okra

Crisp, tangy pickled okra packed with fresh dill, garlic, and red chili peppers, then water bath canned for the pantry. Makes 3 pints.
Prep Time:30 minutes
Cook Time:15 minutes
Total Time:45 minutes

Equipment

  • water bath canner with rack
  • 3 pint-size canning jars with two-piece lids and rings
  • Large stainless steel saucepan
  • Jar lifter
  • Canning funnel
  • Bubble remover or wooden chopstick
  • Ladle

Ingredients

Pickling Brine

  • 2 cups water
  • 2 cups white vinegar 5% acidity
  • ⅓ cup canning salt
  • 5 dill umbels (dill blossoms) separated: 2 for the brine, 3 for the jars

For the Jars

  • 2 pounds okra small, young pods
  • 3 cloves garlic
  • 3 red chili peppers fresh, small
  • ⅜ teaspoon pickle crisp optional, ⅛ teaspoon per jar

Instructions

Prep Jars & Canner

  • Prepare the jars. Wash the jars with hot, soapy water, then place them in a water bath canner filled with water and keep them hot. Wash the lids and rings with hot, soapy water and set aside.

Make the Brine

  • Combine the brine. In a large stainless steel saucepan, combine the water, vinegar, canning salt, and 2 of the dill umbels.
  • Bring to a boil. Boil over medium heat, stirring to dissolve the salt, then reduce the heat to low and keep hot until ready to use.

Trim & Pack the Okra

  • Trim the okra. Trim only the stem ends, taking care not to cut into the pods.
  • Pack the jars. Pack the okra into the hot jars, alternating top up and top down to fully pack the jars, leaving a generous ½ inch headspace.
  • Add the aromatics. Add 1 dill umbel, 1 clove of garlic, and 1 red chili pepper to each jar.

Fill & Process

  • Fill the jars. Ladle hot pickling liquid over the okra, leaving ½ inch headspace. Remove air bubbles with a wooden chopstick or non-metal debubbler and top off to maintain ½ inch headspace.
  • Add the pickle crisp. Add ⅛ teaspoon pickle crisp to each jar, if using.
  • Seal the jars. Wipe the rims with a clean damp towel, then add the lids and rings, tightening to fingertip tight.
  • Process the jars. Transfer the jars to the canner, making sure they are covered by at least 1 inch of water. Bring the water to a boil and process pint jars for 15 minutes, adjusting for altitude.

Cool, Check Seals & Store

  • Rest and cool. Remove the canner from the heat, remove the lid, and let the jars sit for 5 minutes. Remove the jars and let them cool for 12-24 hours.
  • Check the seals. Once a proper seal is confirmed, remove the rings, clean the jars, and store them in a cool, dark place for 12-18 months.

Notes

Wide mouth jars make packing the okra much easier. If fresh dill isn't available, substitute ½ teaspoon dill seed per umbel. To swap out the chili peppers, add ½ teaspoon black peppercorns to each jar and 1 teaspoon black peppercorns to the pickling liquid. Pickle crisp is optional but highly recommended for firmer okra. Wait 7-10 days before eating for the best flavor. Refrigerate opened jars up to 2 months, keeping the okra fully submerged in brine.

Nutrition

Serving: 0.25c | Calories: 154kcal | Carbohydrates: 28g | Protein: 7g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.1g | Sodium: 12613mg | Potassium: 1079mg | Fiber: 10g | Sugar: 7g | Vitamin A: 2722IU | Vitamin C: 137mg | Calcium: 286mg | Iron: 3mg
Servings: 24 servings
Calories: 154kcal
Author: Katie Shaw