Ingredients:

  • 2 pounds fresh okra, small to medium size (approximately 900g)
  • 1 tablespoon kosher salt (15 ml)
  • Ice water
  • 3 cups white vinegar (710 ml)
  • 1 cup water (240 ml)
  • 1/4 cup pickling salt (60 ml)
  • 1/4 cup granulated sugar (50 g)
  • 2 tablespoons mixed pickling spice (30 ml)
  • 1 teaspoon red pepper flakes (5 ml)
  • 1-2 cloves garlic, peeled and smashed
  • 1/4 teaspoon black peppercorns (1.25 ml)
  • 1 small dried chili pepper (adjust to taste)
  • 1 sprig fresh dill (or 1/2 teaspoon dried)

Instructions:

  1. Wash and trim the okra stalks, leaving about 1/4 inch attached. Soak okra in ice water and salt. Drain the water.
  2. Sterilize jars, lids, and rings according to manufacturer's instructions or by boiling in water for 10 minutes.
  3. Place garlic cloves, peppercorns, chili pepper, and dill (if using) into each sterilized jar.
  4. Tightly pack the okra vertically into each jar, leaving about 1/2 inch headspace.
  5. Combine vinegar, water, pickling salt, sugar, pickling spice, and red pepper flakes in a large pot. Bring to a rolling boil over medium-high heat, stirring until salt and sugar are dissolved.
  6. Carefully pour the hot brine over the okra in each jar, leaving 1/2 inch headspace.
  7. Use a non-metallic utensil (like a chopstick) to gently release any trapped air bubbles in the jars.
  8. Wipe the rims of the jars clean. Place lids on jars and screw rings on until fingertip tight.
  9. For longer shelf life, process jars in a boiling water bath for 10 minutes (adjust for altitude). If not processing, store in the refrigerator.
  10. Let the jars cool completely. Check that the lids have sealed properly (they should be concave). Store in a cool, dark place or in the refrigerator for at least 24 hours before enjoying the pickled okra.