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.
Makes 4 cans
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.