from 1 vote
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.
Side Dish, Snack
pickled okra, vegetables
What You Will Need
pod red pepper or 1/8 tsp cayenne pepper
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.
Allow 3 - 4 weeks before eating for maximum flavor. Best if refrigerated before eating.