Okra sometimes gets a bad rap because of the "slimy" texture surrounding the seeds. Pickled okra is a great way to avoid that texture, and okra pickles are delicious! They make a tasty pickle to enjoy with meals, and they are attractive pickles to serve as party snacks. If you like extra heat, use extra hot peppers or add about 1/2 teaspoon of crushed red pepper flakes along with the fresh peppers.
- 5 pounds small okra pods (washed and trimmed)
- 6 to 7 medium garlic cloves (peeled)
- 1 tbsp dill seed
- 4 small hot peppers (whole)
- 1/2 cup salt (pickling)
- 1 quart white vinegar (5%)
- 4 cups water
- Fill 6 to 7 sterilized 1-pint jars with the trimmed okra pods and place 1 garlic clove in each jar.
- In a large nonreactive saucepan, combine the dill seeds, peppers, salt, vinegar, and water. Bring to a full boil.
- Pour the hot pickling liquid over the okra, leaving a headspace of 1/2-inch.
- Adjust the lids and process for 10 minutes (altitude 0 to 1,000 feet). For altitudes of 1,001 to 6,000 feet, process for 15 minutes. If above 6,000 feet, process for 20 minutes.
For jar preparation instructions and more, see: Preparing Jars for Canning and Boiling Water Processing