Pickled okra is a great way to enjoy a taste of summer any time of year. The recipe couldn’t be easier and it’s nice to have this unique, perfectly tangy, ultra-crunchy alternative to dill pickles on hand.
Ingredients
2 1/2 pounds fresh okra, preferably small pods
6 cloves garlic
3 small hot red chiles, such as Thai bird
3 cups water
3 cups distilled white vinegar
1/3 cup pickling or canning salt
2 teaspoons dill seeds
Instructions
Sterilize 5 to 6 pint canning jars and lids; keep warm until ready to fill. Prepare a water bath canner so the water is boiling and ready to process.
Trim any long stems from 2 1/2 pounds fresh okra but take care not to cut the pods. Peel 6 garlic cloves. Remove the stems of 3 small hot red chiles; halve lengthwise and remove the seeds.
Place 3 cups water, 3 cups distilled white vinegar, 1/3 cup pickling salt, and 2 teaspoons dill seeds in a medium saucepan and bring to a boil over medium-high heat, stirring to dissolve the salt. Reduce the heat to low and keep hot until ready to use.
Pack the okra into the jars: Start by packing them stem-side down, then fill in the spaces with okra packed stem-side up, leaving a generous 1/2-inch headspace at the top. Place 1 garlic clove and 1/2 chile in each jar. Ladle the hot pickling liquid into each jar to cover the okra, again leaving 1/2-inch headspace. Remove air bubbles and add more hot pickling liquid as needed. Wipe the rims with a clean paper towel. Place the lids on the jars and screw on the bands.
Bring the water bath canner to a full boil. Place jars in the canner, making sure they are completely covered with water by at least 1 inch. Return to a full boil and process for 15 minutes. Remove the jars from the water bath canner and let cool for 12 to 24 hours. Check the seals. Store jars in a cool, dry, dark place for up to 1 year. Any jars that did not seal can be kept in the refrigerator and used within 1 month.
