Pickled Dilled Okra — NCHFP
Tested NCHFP boiling-water canning recipe for pickled dilled okra.
Ingredients
Pickled dilled okra
- 7 lb small okra pods
- 6 small hot peppers
- 4 tsp dill seed
- 8 to 9 garlic cloves
- 2/3 cup canning or pickling salt
- 6 cups water
- 6 cups vinegar 5% acidity
Equipment
- 1 Boiling-water canner For the documented boiling-water process.
- 8–9 Pint canning jars Yield about 8–9 pints.
- 8–9 Two-piece canning lids Use new flat lids and prepare according to manufacturer directions.
Directions
- Wash and trim okra. Fill pint jars firmly with whole okra, leaving 1/2-inch headspace.
- Place 1 garlic clove in each jar.
- Combine salt, hot peppers, dill seed, water, and vinegar in a large saucepan and bring to a boil.
- Pour hot pickling solution over okra, leaving 1/2-inch headspace. Remove air bubbles, adjust headspace, wipe rims, and apply lids.
- Process pints in a boiling-water canner for 10 minutes at 0–1,000 ft, 15 minutes at 1,001–6,000 ft, or 20 minutes above 6,000 ft.
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Recipe Notes
Safety status: tested. Use 5% acidity vinegar and do not alter the tested ingredient proportions. Yield: about 8 to 9 pints. Adapted from the USDA Complete Guide to Home Canning, revised 2015.
Exact source: https://nchfp.uga.edu/how/pickle/vegetable-pickles/pickled-dilled-okra/