My pickled okra this year was out of hand. I had so much that I finally stopped picking it. I have enough pickled okra and dehydrated okra to last me years. We may not even need to plant it next year, that is how much I have!
My pickled okra was a huge hit, so I thought I would share it with you all. This is very easy to make, and you can change it up with different seasonings! I can it using the open-kettle method. If you are not comfortable with that you can water bath it for 15 minutes.
I always start off with getting my jars, lids and rings in the oven. I set the oven on 200 degrees, and that keeps the jars nice and hot.
Now let’s start the brine: 2 parts water and 1 part vinegar and 1 part apple cider vinegar, and canning salt (adjust salt to your liking). Bring this to a boil.
I line up all my ingredients. This helps when you open-kettle that way you can work quickly. But don’t feel rushed.
I also use my dehydrated seasonings whenever I can.
So set out as many jars as you want and in each pint jar add the following to the bottom of each jar.
1/2 tsp dill seed
1/2 tsp mustard seed
1/2 tsp red pepper flakes (optional)
1-2 clove of garlic
1 tsp dehydrated sweet peppers (optional)
sprig of dill (optional)
Put the okra in the jars (pack tight) and pour the HOT brine over the okra leaving a 1/2 inch of headspace. Put on your HOT lids and rings tight and set on a towel to seal. They will seal as they cool.
If you want to water bath them than place your lids and rings on finger tight and the jars carefully into a hot water bath canner. Once the canner hits a rolling boil set your timer for 15 minutes. Remove carefully with jar lifters and set on a towel for 24 hours.
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