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Dill Pickled Okra Recipe

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By Capper's Farmer Editors | Jul 2, 2015

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Make delicious pickled okra with just a few simple ingredients.
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  • 4 quarts or 8 pints



  • 7 pounds okra pods, washed and trimmed
  • 8 to 16 cloves garlic
  • 6 cups cider vinegar (the kind labeled 5 percent acidity)
  • 6 cups water
  • 2/3 cup pickling salt
  • 4 teaspoons dill seed
  • 6 small hot peppers, optional


  • Firmly pack hot, sterilized jars with okra. Add 1 clove garlic to pint jars or 2 cloves to quarts, leaving 1/2-inch headspace.
  • In a 6-quart saucepan, mix together vinegar, water, pickling salt, dill seed and peppers, if using. Bring to a boil over medium-high heat.
  • Immediately pour boiling mixture over okra and garlic in jars, leaving 1⁄2-inch headspace. Run a non-metallic utensil down the inside of each jar to remove any trapped air bubbles.
  • Wipe jar tops and threads clean. Place hot lids on jars, and screw bands on firmly.
  • Process quarts for 15 minutes or pints for 10 minutes in boiling water. Adjust time for altitude, if needed.Want more home-canning recipes?  Read Preserving and Canning Recipes for Garden Produce to get the most out of your harvest this year.

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