Pickled Okra with Garlic & Jalapeño | Easy Garden Canning Recipe

Garden Pickled Okra with Garlic & Jalapeño

Ingredients

3 ½ pounds small, fresh okra pods

⅓ cup canning or pickling salt

2 teaspoons dill seed

3 cups water

3 cups white vinegar, 5% acidity

4 cloves garlic, peeled

4 slices fresh jalapeño pepper

Instructions

1. Prepare the jars.
Prepare your boiling-water canner. Wash jars, lids, and bands according to the manufacturer's directions and keep the jars hot until ready to fill.

2. Prepare the okra.
Wash the okra thoroughly. Trim the stems, being careful not to cut into the pods.

3. Make the pickling brine.
Combine the water, 5% acidity vinegar, and pickling salt in a saucepan. Bring to a boil, stirring until the salt dissolves.

4. Pack the jars.
Add garlic, dill seed, and one slice of fresh jalapeño to each jar. Pack the okra firmly into the hot jars, alternating the pods stem-side up and down to fit as many as possible.

5. Add the brine.
Pour the hot pickling brine over the okra, leaving the headspace specified for your tested canning recipe. Remove air bubbles, adjust the headspace if necessary, and wipe the jar rims clean.

6. Process the jars.
Apply lids and bands and process in a boiling-water canner according to the processing time and altitude adjustments specified by the tested canning recipe you are following.

7. Cool and store.
Remove the jars and allow them to cool undisturbed for 12–24 hours. Check the seals, label the jars, and store sealed jars in a cool, dark place.

Kimberly's Garden Tip

Use smaller, tender okra pods whenever possible. They fit beautifully into jars and make wonderfully crisp pickled okra. I love adding a slice of jalapeño along with the garlic—it gives each jar just a little garden-grown heat.

Ways to Enjoy Pickled Okra

Serve it as a crunchy snack straight from the jar, add it to a charcuterie or grazing board, serve alongside burgers and sandwiches, chop it into salads, or use it as a fun garnish for your favorite drinks.