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Pickled Okra - Canning Label

Garlic Dill Okra Pickles

An easy to follow pickling process for okra. Makes a crunchy, delectable snack!

Course Appetizer, Snack
Cuisine American
Keyword Pickled Okra
Servings 3 jars
Author Abigail Aars

Ingredients

  • 1 tbsp dried dill
  • 1 tbsp sugar
  • 3 cloves garlic peeled
  • 2 cups water
  • 1 cup distilled white vinegar
  • 2 tbsp canning & pickling salt
  • 1 1/2 lbs fresh okra (approx. 30 pods)

Instructions

  1. Sterilize jars and bands in simmering water for 10 minutes.

  2. Wash lids in warm soapy water. Lay on paper towel to dry.

  3. Wash okra.

  4. Trim tip ends and cap ends off okra. Discard ends.

  5. Place dried dill, sugar and large peeled garlic clove into each jar.

  6. Pack trimmed okra tightly (so they don’t float) into each jar. 

  7. On stovetop in saucepan, stir together water, vinegar and salt and bring to a boil.

  8. Ladle hot vinegar mixture into jars, filling each to within 1/4 inch of top edge.

  9. Working with one jar at a time, use a damp towel to wipe the edge of the jar, then seal jar with a lid and band.

  10. To finish the sealing process, you must boil these filled jars in a water bath for 10 minutes. Make sure the water level is 1 inch over the jars in your pot.

  11. Remove jars from the bath and allow to cool on the counter.

  12. Once cooled, check to make sure the center ‘button’ of lid is flat so that you know it properly sealed.

  13. Apply dated labels to the lids.

Recipe Notes

The packaging for canning lids usually says they will last for 18 months. I’m still finishing up pickled okra from 3 years ago and as long as the seal is still good, the okra pickles are still edible and delicious. I recommend storing a jar in the fridge to serve them cold, but the rest are good on the pantry shelf. I would not open a jar for at least 2 weeks to make sure the flavors have fully developed.