Ingredients:

  • 1 pound (454g) fresh okra, washed and trimmed
  • 4 cloves garlic, peeled and smashed
  • 4 sprigs fresh dill
  • 1 teaspoon (5ml) red pepper flakes
  • 1 teaspoon (5ml) black peppercorns
  • 1/2 teaspoon (2.5ml) mustard seeds per jar (optional)
  • 2 cups (473ml) white vinegar (5% acidity)
  • 2 cups (473ml) water
  • 1/4 cup (50g) canning salt or kosher salt
  • 1 tablespoon (15g) granulated sugar

Instructions:

  1. Sterilize jars, lids, and bands by boiling them in water for 10 minutes. Keep jars hot until ready to fill. (Alternatively, use a dishwasher with a sanitize cycle).
  2. Wash and trim the okra, leaving the stem end intact.
  3. Into each sterilized jar, place one clove of garlic, one sprig of dill, approximately 1/4 teaspoon of red pepper flakes, and a few peppercorns. Pack the okra into the jars tightly, leaving about ½-inch (1.25cm) of headspace at the top.
  4. In a large saucepan, combine the vinegar, water, salt, and sugar. Bring to a boil over medium-high heat, stirring until the salt and sugar are dissolved.
  5. Carefully pour the hot brine over the okra in each jar, maintaining ½-inch headspace. Gently tap the jars to release any trapped air bubbles.
  6. For Shelf-Stable Pickled Okra (Canning): Wipe the jar rims, place lids on the jars, and screw on the bands finger-tight. Process in a boiling water bath for 10 minutes (adjust processing time for altitude). Remove the jars and let them cool completely. Check for proper sealing. For Refrigerator Pickled Okra: Let jars cool. Screw on the lids. Place into the refrigerator. This pickling recipe needs 24 hours until it will be properly pickled.
  7. Let the pickled okra sit for at least 24 hours (and preferably a few days) in the refrigerator before eating.