How To Pickle Okra

August 11, 2010
Beth Dreiling Hontzas
Savor summer's fresh okra for months to come by pickling the veggies with our easy steps.
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Step 1: Boil Jars

Photo: Beth Dreiling Hontzas

Bring canner half-full with water to a boil; simmer. Meanwhile, place jars in a large stockpot with water to cover; bring to a boil, and simmer. Place bands and lids in a large saucepan with water to cover; bring to a boil, and simmer. Remove hot jars 1 at a time using jar lifter.

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Step 2: Pack Jars

Photo: Beth Dreiling Hontzas

Pack 2 1/2 lbs. small fresh okra into hot jars, filling to 1⁄2 inch from top. Place 1 green chile pepper, 1 garlic clove, and 1 tsp. dill seeds in each jar. Bring 4 cups white vinegar (% acidity), 1/2 cup salt, 1/4 cup sugar, and 4 cups water to a boil over medium-high heat. Pour over okra, filling to 1⁄2 inch from top.

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Step 3: Simmer

Photo: Beth Dreiling Hontzas

Wipe jar rims; cover at once with metal lids, and screw on bands (snug but not too tight). Place jars in canning rack, and place in simmering water in canner. Add additional boiling water as needed to cover by 1 to 2 inches.

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Step 4: Seal and Store

Photo: Beth Dreiling Hontzas

Bring water to a rolling boil; boil 10 minutes. Remove from heat. Cool jars in canner 5 minutes. Transfer jars to a cutting board; cool 12 to 24 hours. Test seals of jars by pressing center of each lid. If lids do not pop, jars are properly sealed. Store in a cool, dry place at room temperature up to 1 year.

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Okra Recipes

Beth Dreiling Hontzas

Recipe: Pickled Okra

More Okra Recipes:Fried Pecan OkraOkra RellenosGrilled Okra and TomatoesOkra CreoleFried Okra TacosOkra-and-Corn Maque Choux

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