Preparing and Canning Pickled Vegetables
Pickled Dilled Okra
- 7 lbs 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 percent)
Yield: 8 to 9 pints
Please read Using Boiling Water Canners before beginning. If this is your first time canning, it is recommended that you read Principles of Home Canning.
Procedure: Wash and trim okra. Fill 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 large saucepan and bring to a boil. Pour hot pickling solution over okra, leaving 1/2-inch headspace.
Adjust lids and process according to the recommendations in Table 1.
|Table 1. Recommended
process time for Pickled Dilled Okra in a boiling-water
||Process Time at Altitudes of
|Style of Pack
||0 - 1,000 ft
||1,001 - 6,000 ft
||Above 6,000 ft
This document was adapted from the "Complete Guide to Home Canning," Agriculture
Information Bulletin No. 539, USDA, revised 2009.
Reviewed November 2009.
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