Spicy Pickled Okra

I love to grow okra and am always looking for creative ways to preserve vegetables from my garden. These pickled okras are best served chilled. The recipe makes 3 pint jars. This recipe can also be found at gardengirlrecipes.com.



3 pints (about 1 pound) small okras

6 cloves garlic

3 teaspoon dill seed

3 whole jalapeño peppers

2 cups vinegar

½ cup water

4 tablespoons salt

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Step 1: Wash Okra

Wash okra and trim.

Step 2: Prepare Vinegar Mixture

Combine the vinegar, water and salt. Boil until the salt is dissolved.

Step 3: Add Jalapeños, Garlic, & Spice to Jars

Add 1 jalapeños sliced, 2 garlic cloves cut in half, and 1 teaspoon dill seed into each jar.

Step 4: Pack Okra in Jars

Pack the okra into the jars.

Step 5: Pour Vinegar Mixture & Seal Jars

Pour the vinegar mixture into each jar. Leave ¼ inch head space in each jar and add the lids/rings.

Step 6: Process in Water Bath

Process in a water bath for 10 minutes. Adjust the time for elevation, if needed.

Canning and Pickling Contest 2016

Participated in the
Canning and Pickling Contest 2016



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    5 Discussions


    2 years ago

    Off the subject.

    Can you safely use a pressure canner on a flat to p stove?

    I have herad both and I would love to ask help finding some real data.


    2 years ago

    I'm new to pickling and I've only picked onions, carrots and tried my hand at cucumbers once. I really want to try this out but what does "Process in a water bath for 10 minutes" mean?

    2 replies

    Reply 2 years ago

    look up ball canning they have all the processes. Water bath heats up the jars to create a vaacum to help the jars seal. Also kills the nasties in the process.


    There are two safe methods of canning, the boiling water bath method and the pressure canner method. The boiling water method basically consists of filling a large pot with water, boiling the water, and then carefully lowering the filled jars into the canning pot for a water bath. For step-by-step instructions, check out freshpreserving.com.