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Pickled Okra

Print Makes about 3 quarts
by Hugh Acheson

Level of Ease:


Preserving Method:

Enjoy Now

You Will Need:

  • 3 pounds okra
  • 3 medium hot chilies (small ones, like cherry peppers), seeded and sliced thinly
  • 3 garlic cloves
  • 3 sprigs fresh dill
  • 1 quart cider vinegar
  • ¼ cup kosher salt
  • 1 tablespoon mustard seed


  1. BRING the vinegar, 1 ½ cups water, salt, and mustard seed to a boil in a small pot. Turn off heat. In 3 clean, pre-warmed Ball® quart jars, divide the okra, chilies, garlic, and dill.
  2. PACK tightly leaving ¼ inch headspace. Pour the hot brine into the jars making sure to leave ¼ inch headspace. Cap with a clean Ball® lid and tighten canning band to fingertip tight.
  3. PROCESS jars in a boiling waterbath canner for 10 minutes, adjusting for altitude. Remove canner lid.  Wait 5 minutes, then remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.

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