Since Pa loves okra, we tend to plant more each year.  As a result, this year we’ve had enough okra to eat, can, donate, sell, plus more. 

Since Nana has had extra practice pickling okra this year, she wanted to let everyone know how to adjust her dill pickle recipe to make pickled okra. Let us know how it turns out!

  • 3 pounds okra
  • 3 cups vinegar (5% acidity)
  • 3 cups water
  • 6 tablespoons salt

Amounts are Per Jar

  • ½ to 1 clove of garlic, whole
  • ½ tablespoon mustard seed
  • 1 jalapeno, sliced
  • 1 tablespoon dill seed
  • Wash the okra.
  • Make a brine with the vinegar, water, and salt. Bring to boil.
  • Place garlic, mustard seed, dill seed, and jalapeno in the bottom of each sterilized quart jar.
  • Pack the okra into the jars as tight as possible without breaking or smashing them. They will “draw up” when canned, so it will make space.
  • Fill the jars with boiling brine to within ½ inch from the top.
  • Put lids on jars, screw the band firmly tight.
  • Process 5 minutes in boiling water bath. (Cover the jars with water one inch over the top of the jars and boil for 5 minutes.)

You need to wait at least 3 days for the flavors to be absorbed by the okra.

Nana’s favorite jar for this recipe is pint jars.