Canning Pickled Okra - Southern Specialty Recipe

Looking for a taste of the South that you can preserve and enjoy year-round? Look no further! This Canning Pickled Okra recipe is your ticket to crunchy, tangy, and delightfully addictive okra, perfect for snacking, garnishing, or adding a zesty kick to your favorite dishes. This is a traditional method for preserving the okra, making it shelf-stable and allowing you to enjoy its unique flavor long after the growing season is over. This recipe ensures safe canning practices while delivering a flavorful pickled okra that’s a true Southern delight.

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What is Canning Pickled Okra?

Canning Pickled Okra is a traditional Southern method of preserving fresh okra by submerging it in a brine of vinegar, water, salt, and spices, then processing it in a boiling water bath. This process not only preserves the okra but also imbues it with a tangy, flavorful profile, creating a crisp and zesty treat.

The pickling liquid, often infused with ingredients like garlic, dill, peppercorns, and hot peppers, adds depth and complexity to the okra’s natural taste. This unique combination results in a versatile condiment that can be enjoyed straight from the jar, used as a garnish, or incorporated into various culinary creations. If you’re ready to bring a taste of the South to your table, keep reading and let’s get pickling!

Key Ingredients for Canning Pickled Okra:

Fresh Okra: 1.5 pounds, small to medium pods (about 3-4 inches long) are best. Wash thoroughly and trim stems, leaving about 1/4 inch attached.
White Distilled Vinegar: 5 cups (5% acidity) – Essential for proper preservation.
Water: 2 cups – Use filtered water for best results.
Canning Salt (Pickling Salt): 1/4 cup- This type of salt, without iodine or additives, is crucial for safe pickling and prevents discoloration.
Garlic Cloves: 6 cloves, peeled and slightly crushed.
Dill: Fresh dill sprigs (3-4 sprigs per jar) or 2 tablespoons of dried dill weed per 7 Pint jars..
Red Pepper Flakes: 2 teaspoons – Adjust to your desired level of spiciness.
Whole Black Peppercorns: 1 tablespoon- Adds a subtle warmth and spice.
Optional: 1/2 teaspoon mustard seeds per jar, to further enhance the flavor.

How to Make Canning Pickled Okra:

This recipe is surprisingly easy and yields a delicious batch of pickled okra in just under an hour, from start to finish! The combination of the canning salt, vinegar, and spices creates a tangy brine that perfectly complements the okra’s unique flavor. The result is a tangy, savory snack that will complement a variety of meals .
Preparation Time: 20 minutes.

Processing Time: 10 minutes.

Step-by-Step Instructions:

Step 1: Prepare Jars and Lids

Wash jars, lids, and bands in hot, soapy water. Rinse well.
Sterilize jars by placing them in a boiling water canner, ensuring they are fully submerged. Bring to a boil and boil for 10 minutes. Keep jars hot until ready to use.
Heat lids in a small saucepan of simmering water (do not boil) until ready to use. This softens the sealing compound and helps ensure a good seal.

Step 2: Prepare the Okra

Wash the okra thoroughly under cold running water.
Trim the stems, leaving about 1/4 inch attached. This prevents the okra from becoming mushy during processing.
Optional: Blanch the okra in boiling water for 2 minutes, then immediately transfer to an ice bath to stop the cooking process. This helps maintain the okra’s crisp texture.

Step 3: Make the Brine

In a large stainless steel or enamel pot, combine the white distilled vinegar, water, and canning salt.
Bring the mixture to a rolling boil over medium-high heat, stirring constantly until the salt is dissolved.

Step 4: Pack the Jars

Remove a sterilized jar from the canner, keeping the canner on low heat to keep other jars at a safe temperature.
Place 1 clove of crushed garlic, a few dill fronds (or 1/4 teaspoon dried dill), a pinch of red pepper flakes, 1/8 teaspoon of black peppercorns, and (optionally) 1/8 teaspoon mustard seeds into each jar.
Pack the okra pods tightly into the jar, leaving 1/2-inch headspace (the space between the top of the okra and the rim of the jar). Gently shake the jar to help the okra settle.
Be very mindful that you leave that 1/2 inch of space at the top as this ensure a good seal.

Step 5: Add Brine and Remove Air Bubbles

Carefully ladle the hot brine into each jar, covering the okra and still maintaining the 1/2-inch headspace.
Run a non-metallic utensil (like a plastic knife or bubble remover) around the inside of the jar to release any trapped air bubbles.
Adjust the headspace if necessary by adding more brine or removing some okra.

Step 6: Wipe Rims and Apply Lids

Wipe the rims of the jars clean with a damp paper towel to remove any spills or residue. This ensures a good seal.
Place a heated lid on each jar, centering it carefully.
Apply a band to each jar, tightening it fingertip-tight (not too tight, just snug).

Step 7: Process in a Boiling Water Canner

Carefully lower the filled jars into the boiling water canner, ensuring they are fully submerged by at least an inch of water.
Bring the water to a rolling boil and process the jars for 10 minutes. Adjust processing time for altitude (add 5 minutes for 1,001-3,000 feet, 10 minutes for 3,001-6,000 feet, 15 minutes for 6,001-8,000 feet, 20 minutes for 8,001-10,000 feet).

Step 8: Cool and Check Seals

Turn off the heat and carefully remove the jars from the canner using a jar lifter.
Place the jars on a towel-lined surface, spacing them apart to allow for air circulation.
Let the jars cool completely (12-24 hours). As they cool, you should hear a “popping” sound, which indicates the lids are sealing properly.
After the jars have cooled, check the seals by pressing down on the center of each lid. If the lid does not flex or “give,” it is properly sealed. If the lid flexes, the jar did not seal and should be reprocessed with a new lid or stored in the refrigerator and consumed within a few weeks.

Step 9: Label and Store

Label each jar with the date and contents.
Store the canned pickled okra in a cool, dark, and dry place for at least 2 weeks before enjoying to allow the flavors to fully develop. Properly canned pickled okra can last for up to a year.

Why You’ll Love This Canning Pickled Okra:

The main highlight of this Canning Pickled Okra is its incredible taste and versatility. The tangy brine perfectly complements the okra’s unique flavor, creating a snack that’s both refreshing and addictive.

Making pickled okra at home is surprisingly cost-effective compared to buying it from the store, especially if you grow your own okra! By canning your own okra, you can control the ingredients and ensure a high-quality, preservative-free product. It’s a comforting, flavorful way to enjoy a Southern delicacy right in your own kitchen.

What to Serve Canning Pickled Okra With:

Canning Pickled Okra is a versatile condiment that pairs well with a variety of dishes, enhancing their flavor profiles with its tangy and savory notes:

Grilled Meats: Serve alongside grilled chicken, steak, or burgers for a zesty counterpoint to the smoky flavors.
Charcuterie Boards: Add pickled okra to your charcuterie boards for a unique and flavorful addition, contrasting nicely with cheeses, meats, and crackers.
Southern Cuisine: Pair it with classic Southern dishes like fried chicken, collard greens, or black-eyed peas for an authentic Southern experience.
Bloody Marys: Use pickled okra as a garnish for Bloody Marys, adding a spicy and tangy kick.
Sandwiches and Wraps: Include pickled okra in sandwiches or wraps for added flavor and crunch, complementing fillings like grilled chicken, turkey, or veggie burgers.

Top Tips for Perfecting Canning Pickled Okra:

Choose the Right Okra: Select small to medium-sized okra pods (about 3-4 inches long) that are firm and free from blemishes. Larger pods can become tough and fibrous during processing.
Don’t Skip the Canning Salt: Canning salt (pickling salt) is crucial for safe pickling. It lacks iodine and anti-caking agents, which can discolor the pickles and affect their texture. Do not substitute table salt for canning salt.
Use High-Quality Vinegar: Use white distilled vinegar with 5% acidity for the best results. This ensures proper preservation and the right level of tanginess.
Adjust Seasonings to Your Taste: Feel free to experiment with different spices and herbs to customize the flavor. Add more or less red pepper flakes for desired spiciness, or try other herbs like thyme or oregano.
Ensure Proper Headspace: Leaving the correct headspace (1/2 inch) is essential for creating a proper vacuum seal. Too little headspace can cause the contents to bubble out during processing, while too much headspace can prevent a good seal.

5 Facts about Canning Pickled Okra:

Southern Staple: Pickled okra is a beloved Southern delicacy, often served as a snack, garnish, or side dish.
Flavorful Preservation: Pickling not only preserves okra but also enhances its flavor, creating a tangy and savory treat.
Nutrient-Rich: Okra is a good source of vitamins, minerals, and fiber, making pickled okra a healthy and delicious snack.
Versatile Use: Pickled okra can be enjoyed straight from the jar, added to charcuterie boards, or used as a garnish for cocktails.
Homemade Advantage: Making pickled okra at home allows you to control the ingredients and customize the flavor to your liking.

Storing and Reheating Tips:

Storing:

Once cooled and sealed, store canned pickled okra in a cool, dark, and dry place, such as a pantry or basement. Properly canned jars can last for up to a year.
After opening a jar, refrigerate any leftover pickled okra in an airtight container. Refrigerated pickled okra should be consumed within 2-3 weeks.

Reheating:

Pickled okra does not require reheating. It is best enjoyed chilled or at room temperature.
Do not freeze pickled okra, as freezing can alter the texture and make it mushy.

Final Thoughts:

Canning Pickled Okra is more than just a recipe; it’s a taste of Southern tradition that you can enjoy year-round. With its tangy flavor and satisfying crunch, this pickled treat is perfect for snacking, garnishing, or adding a unique twist to your favorite dishes. So gather your ingredients, follow the steps, and bring a little bit of Southern charm to your kitchen. Happy pickling.

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Canning Pickled Okra FAQs:

1. Can I use frozen okra for this recipe?

No, fresh okra is recommended for the best texture and flavor. Frozen okra may become mushy during the pickling process.

2. Can I use a different type of vinegar?

White distilled vinegar (5% acidity) is recommended for safe preservation. Other types of vinegar may not have the correct acidity levels to prevent spoilage.

3. Do I need to sterilize the jars?

Yes, sterilizing the jars is crucial for preventing the growth of harmful bacteria. Follow the recommended sterilization process to ensure safety.

4. How long should I wait before eating the pickled okra?

It’s best to wait at least 2 weeks before enjoying the pickled okra to allow the flavors to fully develop.

5. What if a jar doesn’t seal properly?

If a jar doesn’t seal properly, you can either reprocess it with a new lid within 24 hours or store it in the refrigerator and consume the pickled okra within a few weeks.

Canning Pickled Okra – Southern Specialty Recipe