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.
Participated in the
Canning and Pickling Contest 2016