Dill pickled okra:
Fortunately, this recipe is by the pint, so you can make as many jars as needed. I also like the fact that the spices are going into each jar, rather than a large vat of vinegar/water mix where most of the seasoning stays in the bottom of that pan, not in the jars.
Also, make sure to put the seasonings in the bottom or middle of the jar, before you start to pack the okra in. I had a hard time shaking the garlic down to the bottom. I lost more of the vinegar mix during the processing stage than I expected.
For each pint jar, you will need:
1/2 pound small okra
1 clove garlic, peeled
1/4 teaspoon crushed red pepper flakes
1/2 teaspoon dill seeds
1/4 teaspoon dill weed
1 1/2 teaspoon pickling salt or 2 teaspoons kosher salt
1 cup white vinegar
1 cup water
1 pint canning jar with a new lid and ring
Note: I had also bought some of these peppers at the farmer’s market, so I sliced up 2 and put a few slices in each jar.
Place the garlic, salt and spices in the bottom of each jar. I had estimated I would need about 5 canning jars, turns out, I had to go get 2 more half-pint jars.
Bring to a boil your vinegar and water. I used 7 cups vinegar and 7 cups water.
Start the water on the water bath canner so it will be ready. Drop the rings and the new lids into the water and bring to a boil.
When the vinegar mix is at a rolling boil, ladle it into the jars. Using a canning funnel makes it easy.
Wipe the rims with s clean damp towel. Use the magnetic wand to remove the lids from the water and place the lids on. Now do the same for the rings, and tighten them by hand until they are just tight.
Process the pint jars in the water bath for 15 minutes. Start the timer when the comes to a rolling boil. Using the jar grippers, remove them from the water when the time is up and set them on a towel-lined tray or countertop. Listen for the popping of lids (the seal), and leave undisturbed for one day.
They should be ready in one yo three weeks. The flavor improves over time.
Place them into the water bath canner. Start your clock when the water starts boiling
I love okra and I love pickles. I will definitely give this one a try. Thanks 🙂
I hope you like them! Many of the fresh okra were so tender that the farmer guaranteed that I could eat the little ones raw. He was right. They were good okra!