Canning recipe
Pickled Okra with Dill and Garlic
Tender okra pods turn into a zesty, savory side with a gentle dill fragrance. A delicious alternative to classic dill pickles.
Preparation
45 min.
45 min.
Cooking time
25 min.
25 min.
Servings
18
18
Jars
9
9
Difficulty
Easy
Easy
Ingredients
3175 g small, firm okra pods
20 g small hot chili peppers
20 ml dill seed
45 g peeled garlic
160 ml canning or pickling salt, loosely measured
1440 ml water
1440 ml vinegar with 5 % acidity
20 g small hot chili peppers
20 ml dill seed
45 g peeled garlic
160 ml canning or pickling salt, loosely measured
1440 ml water
1440 ml vinegar with 5 % acidity
Preparation
1. Wash the okra and trim only the stem ends, keeping the pods whole. Prepare eight to nine clean, hot jars holding about 475 ml each.
2. Pack the okra snugly into the jars without pressing it down. Add the garlic, leaving 1.3 cm of headspace.
3. Bring the salt, water, vinegar, chili peppers, and dill seed to a boil together. Pour the hot brine over the okra, remove air bubbles, and seal the jars properly.
4. Set the jars on a canning rack and process for 20 minutes in a rolling-boil water bath, with the jars fully submerged. Remove them upright and let cool for 12–24 hours.
5. Let the okra pickle for a while before eating. Serve as a spicy side with grilled vegetables or meat.
2. Pack the okra snugly into the jars without pressing it down. Add the garlic, leaving 1.3 cm of headspace.
3. Bring the salt, water, vinegar, chili peppers, and dill seed to a boil together. Pour the hot brine over the okra, remove air bubbles, and seal the jars properly.
4. Set the jars on a canning rack and process for 20 minutes in a rolling-boil water bath, with the jars fully submerged. Remove them upright and let cool for 12–24 hours.
5. Let the okra pickle for a while before eating. Serve as a spicy side with grilled vegetables or meat.
Storage
Keep properly sealed jars in a cool, dark place. Refrigerate once opened.
Shelf life
For best quality, store unopened jars for about 12 months; finish within 2 weeks after opening.
Safety note
Use vinegar containing 5 % acidity, and do not change the specified amounts of liquid or salt.