The Bohemian's Pickled Okra


Courtesy of the Bohemian Bounty


The Bohemian's Pickled Okra


For 1 Batch(es)


  • 4 pounds fresh medium-size okra
  • Dill heads or dill seed
  • Garlic, peeled
  • Jalapeño or serrano peppers, optional
  • 8 cups water
  • 8 cups apple cider vinegar
  • 1 cups canning salt
  • Wide-mouth, pint-size canning jars, lids and bands

The Bohemian's Pickled Okra Directions

  1. Pack whole okra into sterilized jars. Laying the jars on their sides can ease packing. Add to each jar a head of dill (or 1 tablespoon dill seed), a clove of garlic and a pepper.
  2. Make a brine of water, vinegar and salt, and bring to a boil. Pour hot solution over okra in jars, leaving ¼ inch of headspace. Wipe off jar rims, add lids and secure in place with bands.
  3. Process in a boiling water bath for 10 minutes. Sealed jars will give off a nice "plink" sound once removed from the water. If a jar fails to seal, refrigerate it until ready to eat.
  4. Ready in 4–6 weeks. Refrigerate after opening. Perfect for summer barbecues!

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