Learn how to make Homemade Pickled Okra. From preparing the brine to packing and sealing the jars, this step-by-step guide will have you canning our favorite southern veggie with no added preservatives
Enjoy a little taste of summer all year by canning your own Homemade Pickled Okra! You’ll love these tender young pods of okra preserved in a brine with garlic, dill, and peppercorns.
Summer is always a busy time for canning and preserving. I almost always make some Strawberry Jam and our favorite Kosher Dills along with a good Basic Salsa recipe and a few Quick Pickled Jalapenos. We’re already enjoying some of those this year.
I also like to make a few jars of Sugar-Free Bread and Butter Pickles to savor all through the fall and winter.
No matter how busy I may be with other projects, I always make time during the summer to make a few jars of my favorite Pickled Okra.
Okra pickles have always been my personal favorite. I’ll breeze right by a dill pickle if these are around. I love a spear or two with a sandwich or just as an accompaniment to some good, old-fashioned southern vegetables. It’s also a great addition to an antipasto platter.
Pickled Okra
Tender young pods of okra preserved in a brine with garlic, dill and peppercorns
Prep: 45min
Total: 55min
Yield: 18
Serving Size: 1 serving
Nutrition Facts: calories 24 kcal, Carbohydrate 5 g, Protein 1 g, Fat 1 g, Saturated Fat 1 g, Sodium 324 mg, Fiber 2 g, Sugar 1 g, servingSize 1 serving
Ingredients:
- 2 pounds okra (choose small tender pods (may need more or less than two pounds))
- 3 cloves garlic (peeled)
- 3 teaspoons canning salt
- 3 teaspoons dill seed
- ¾ teaspoon whole peppercorns
- 1 ½ cups white vinegar (5% acidity)
- 1 ½ cups water
Instruction:
- 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.
How to Pickle Okra Best Recipe Ever !
FAQ
How do you keep pickled okra from being slimy?
How long does it take for pickled okra to be ready to eat?
What does pickled okra do for your body?
Pickles will help improve digestion because they are full of the good bacteria known as probiotics. Fermented vegetables are good for fighting disease. Containing high amounts of antioxidants called beta-carotene, transforms to vitamin A in the body.
How long will homemade pickled okra last?
