It seems like the higher the temperatures rise some of the vegetables perform better than others and nothing likes the heat better than okra.
This canned pickle okra recipe is a great way to preserve this vegetable and enjoy it into the fall, winter and even next spring.
To learn more about how to use a water bath safely visit the USDA’s website.
- Category: Sauces Jams And Preserves
- 7 cups vinegar
- 1/3 cup pickling salt
- 2 hot peppers
- 3 1/2 to 4 pounds okra (35 pods per jar okra)
- Bring the vinegar and pickling salt to a boil.
- Drop a few garlic cloves and 2 hot peppers.
- Pack the jar with orka. I was able to get about 35 pods in each jar. The stems should come up to about 1/2-inch of the top of the jar. Slip a couple of fresh dill leaves down between the okra.
- Place the jar in a large bowl and ladle in the hot pickling liquid. Fill the jar until the stems are covered. Leave 1/4-inch of head room between the liquid and the top of the jar. .
- Screw on a lid.
- The jars need to be processed in a hot water bath. Make sure there is enough water to cover the lids and that the jars are not touching. Boil for 15 minutes.
- Remove the jars from the hot bath with tongs. As they cool down you want to hear the jar lid pop. That means they are tightly sealed.
- To learn more about how to use a water bath safely visit the USDA's website on the subject at