Grandma Oma’s Pickled Okra
👩🍳 Step-by-Step Instructions
- Prep the Jars & Okra: Wash two pint-sized canning jars and their lids thoroughly in hot, soapy water. Trim any excessively long stems off the okra pods, but do not cut into the pod itself—keeping them sealed prevents them from becoming slimy! 🔪
- Pack the Aromatics: Into the bottom of each clean jar, drop 2 garlic cloves, 1 to 2 dried red chili peppers, 1 teaspoon of dill seed (or a sprig of fresh dill), and ½ teaspoon of mustard seeds. 🧄🌶️
- Pack the Okra: Tightly pack the whole okra pods into the jars, alternating them stem-side up and stem-side down to fit as many as possible without crushing them. Leave about ½ inch of space at the top of the jar.
- Make the Pickling Brine: In a small non-reactive saucepan, combine the white vinegar, water, and pickling salt. Bring the mixture to a rolling boil over medium-high heat, stirring until the salt completely dissolves. 🔥
- Fill the Jars: Carefully pour the hot boiling brine over the packed okra, ensuring all the pods are fully submerged while still leaving ½ inch of headspace at the top.
- Seal and Process: Wipe the rims of the jars clean with a damp cloth. Screw on the lids until they are finger-tight. Process the jars in a boiling water bath for 10 minutes, or simply let them cool completely on the counter and store them in the refrigerator if making quick refrigerator pickles! ❄️
