PrintCrisp Dill Pickled Okra
Learn how to make crunchy, delicious pickled okra at home with this easy water bath canning recipe. Perfect for snacking or as a Bloody Mary garnish.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes plus curing time
- Yield: 6 pints 1x
- Category: Preserves
- Method: Water Bath Canning
- Cuisine: Southern
- Diet: Vegetarian
Ingredients
Scale
- 3 pounds fresh okra pods
- 3 cups white vinegar (5% acidity)
- 3 cups water
- 3 tablespoons pickling salt
- 6 cloves garlic, peeled
- 6 sprigs fresh dill
- 1 teaspoon red pepper flakes (optional, for spicy pickled okra)
Instructions
- Wash okra pods and trim off the stems.
- In a large pot, combine white vinegar, water, and pickling salt. Bring to a boil, stirring until salt dissolves.
- Pack the okra pods tightly into sterilized canning jars.
- Add one clove of garlic, one sprig of dill, and a pinch of red pepper flakes (if using) to each jar.
- Ladle the hot brine over the okra, leaving about 1/2 inch of headspace.
- Remove air bubbles by running a clean utensil around the inside of the jar.
- Wipe jar rims clean and place sterilized lids and rings on the jars.
- Process the jars in a boiling water bath for 10 minutes.
- Carefully remove jars from the water bath and let them cool completely on a towel-lined counter.
- Check seals after 12-24 hours. If a lid doesn’t flex when pressed, refrigerate that jar.
- Allow pickles to cure for at least 1-2 weeks before enjoying.
Notes
- Ensure your canning jars and lids are sterilized before use.
- Adjust the amount of red pepper flakes to control the spice level.
- For a Cajun-style pickled okra, add a pinch of your favorite Cajun seasoning to each jar.
Nutrition
- Serving Size: 2 tablespoons
- Calories: 5
- Sugar: 0g
- Sodium: 190mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 0mg