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Southern Pickled Okra

  • Author: Steve Gordon
  • Prep Time: 1 hour
  • Cook Time: 10 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 7 pints 1x
  • Category: Canning
  • Method: Stove top
  • Cuisine: American, Southern

Description

Pickled Okra is another old Southern favorite recipe. Once okra starts growing in the garden, it just keeps coming. This is a great way to enjoy the taste of okra all year long. You’ll love the taste.


Scale

Ingredients

7 lbs. small fresh okra pods
6 small hot peppers
4 teaspoons dill seed
89 garlic cloves
2/3 cup canning or pickling salt
6 cups water
6 cups vinegar (5 percent)
Sugar – 1/2 teaspoon per jar used


Instructions

Wash jars in warm soapy water. Rinse well.
Place jars in canning pot and cover with water.
Bring pot to boil and let jars boil for 15 minutes to sterilize.
Place jar lids and bands in water on lowest heat setting on your stove top. Do not overheat or boil.
Wash the okra and the peppers under cool running water.
Trim the stems from the ends of the okra.
Peel the garlic.
Trim the peppers to size to fit into the jars.
Prepare the brine by placing water in a medium sauce pot.
Add the vinegar.
Add the dill seed.
Add the peppers.
Add the garlic.
Bring to a boil on stove top and let boil for one minute. Remove from heat.
Remove sterilized jars from canning pot.
Place one pod of pepper in each jar.
Place one clove of garlic in each jar.
Place 1/2 teaspoon of sugar in each jar.
Pack each jar tight with pods of okra. Trim okra if needed.
Fill the jars with brine leaving 1/2 inch of headspace in each jar.
Check jars for proper amount of headspace.
Wipe tops of jars with a damp paper towel or cloth.
Center one lid on top of jar.
Add the band. Tighten “finger tight” only.
Place filled jars in rack in canning pot.
Lower the rack and jars into the water. Be sure you have one inch of water covering tops of jars.
Bring filled canning pot to a rolling boil. Start timing the water bath process.
Cover the pot with a lid and let boil for proper amount of time.
Raise the rack of jars back up out of the water. Hook handles to top of canning pot.
Let jars sit for 5 minutes.
Remove jars from rack and place on folded towels on countertop in a draft free location.
Do not move or disturb the jars for 24 hours.
After 24 hours, press the center of each jar to be sure it is properly sealed.
Store jars, in a single layer, in a cool and dry place for up to one year.
Enjoy!


Notes

Adding the peppers is totally optional. If you don’t want your pickled okra to be a little spicy, just don’t add them. Not a problem.

Keywords: canning, pickled okra, spicy pickled okra, peppers, garlic, water bath canning