Crispy Pickled Okra
A crispy, tangy pickled okra recipe perfect for canning. These preserved pickles combine fresh okra with garlic, dill, and aromatic spices for a delightful Southern-style condiment.
Equipment
- Pint-sized canning jars with new lids Essential
- Large saucepan Essential
- Water bath canner Alternative: You can make these as refrigerator pickles instead of fully canned. Just store in refrigerator and consume within 1-2 months.
- Jar lifter Alternative: Can use tongs with rubber bands wrapped around ends for grip, but be very careful
- Canning funnel Alternative: Can carefully pour with a ladle or measuring cup, just be more cautious about spills
- Clean cloth for wiping rims
Ingredients
- 28 oz Okra
- 1.5 cups Water
- 1.5 cups White Vinegar
- 3 tablespoons Pickling Salt
- 2 cloves Garlic
- 1 teaspoon Coriander Seeds
- 1 teaspoon Peppercorn
- 4-6 sprigs Fresh Dill (2-3 sprigs per jar)
Instructions
- Rinse the okra well and pat them dry.
- Trim the stems to around 1/4 inch, being careful not to cut through the pods.
- In a large saucepan, combine water, vinegar, coriander seeds, peppercorns, and pickling salt.
- Bring the mixture to a boil over medium heat, stirring until the salt dissolves.
- Reduce heat to low until ready to fill jars.
- Place one garlic clove and 2-3 sprigs of fresh dill into each jar.
- Pack the okra tightly in the jars vertically, alternating some upright and some upside down.
- Leave at least 1/2 inch of empty headspace at the top of each jar.
- Pour the hot brine over the okra, ensuring it's entirely submerged, maintaining 1/4 inch headspace.
- Tap the jars against the counter to release air bubbles.
- Wipe the rim of each jar with a clean cloth and screw the lids on finger-tight.
- Process in a water bath to seal.
Notes
For best results, use fresh, firm okra pods. The pickles will be ready to eat in about 2 weeks but will develop better flavor if left to cure for 4-6 weeks.