Hot Pickled Okra

Canning's Comeback
  • Servings: Makes about 4 Pints
  • Provided by:

    Ingredients Print Recipe

  • 3 1/2 lbs Small okra pods, washed and patted dry
  • 3 1/2 Cups Water
  • 2 1/2 Cups Vinegar (5% acidity)
  • 1/2 Cup Canning (pickling) salt
  • 1/2 Cup Sugar
  • 12 Sprigs Fresh dill
  • 4 tsp Dried dill seed
  • 4 tsp Mustard seeds
  • 2 tsp Celery seed
  • 1 tsp Crushed red pepper
  • 4 Cloves Garlic (or more!!), peeled and halved
  • 4 Small Hot red peppers, halved lengthwise


Trim stems of okra pods. In a medium saucepan, combine the water, vinegar, salt, and sugar. Bring to a boil, reduce to a simmer, and cook for 5 minutes. In the meantime, evenly divide the okra pods, fresh dill, dill seed, mustard seeds, celery seed, crushed red pepper, garlic, and hot peppers among the sterilized jars, packing okra pods in tightly.(I find it best to begin placing the okra pods in stem first, then poke the "pointy" ends down between them. This will allow you to get more into each jar.). Fill each jar with hot brine, leaving � inch headspace. Wipe rims well, place lids on, then screw down bands. Place jars in rack and lower into boiling water. When water returns to a boil, place the lid on the pot, and process for 15 minutes. Remove carefully with jar lifters. Let cool, and check to be sure each jar is sealed.
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