Category:
Side Dishes

Seasons:
June, July, August, September, October, November

Courtesy of the Bohemian Bounty

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

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.

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.

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.

Ready in 4–6 weeks. Refrigerate after opening. Perfect for summer barbecues!