Pickled Okra, THM FP, Sugar-free, THM FP, SF

Pickled okra is crunchy with just a hint of garlic and dill. These pickled pods add a special touch to relish trays and are a southern specialty.

Okra is rich in nutrients, low in calories, and contains fiber and protein. It is also is rich in antioxidants that may help to reduce your risk of serious diseases, prevent inflammation, and contribute to overall health. Okra contains polyphenols that may improve heart and brain health. Research shows that it may bind cholesterol and lower those levels. So okra is a nutritious food with many health benefits, rich in magnesium, folate, fiber, antioxidants, and vitamin C, K1, and A. Include it in your diet for added health benefits.

We love spicy okra so I added part of a cayenne pepper to each pint jar.

One of the best reasons for pickling okra is that it reduced the slime that some folks have trouble with. Okra pickled this way is just so tasty to eat and best of all you still get all the benefits for it.

We are blessed to have lots of fresh garlic to use in our preserving and canning. Garlic is a cash crop in our area since the deer won’t eat it.

Pickled Okra, THM FP, Sugar-free, THM FP, SF

  • 4 cups water
  • 1 cup apple cider vinegar
  • 1 cup white vinegar
  • 6 dill heads or 6 teaspoons dill seeds
  • okra pods 3-4 inches long, tops trimmed
  • 6 teaspoons THM Gentle Sweet
  • 6 teaspoons salt
  • 12 garlic cloves
  • red pepper flakes
  • 1/2 teaspoon Ball Pickle crisp
  • 6 pints jars with lids and rings
  • In an 8 cup measuring cup, combine the water and vinegar together. Set aside. In a pint jar place 1 head of dill. Pack the jar full of okra. Add 1 teaspoon Gentle Sweet, 1 teaspoon salt, and 2 garlic cloves. Add pepper flakes if desired. Add water and vinegar brine. Repeat until remaining pint jars are full. Divide the Ball Pickle Crisp between the 6 pints…just a few grains per jar. Wipe the tops of the jars with a clean paper towel. Add lids and rings. Place in a water bath canner. Bring water to a boil. Boil 1 minutes. Turn the burner off. Allow the jars to set in the water for 10 minutes. Remove the jars to a rack to cool for 24 hours. Check seal, remove rings, and wash jars. Store in a cool place. 6 pints

In a pint jar place 1 head of dill. Pack the jar full of okra.

I did try preserving cut okra and whole okra pods. I still prefer the whole okra pods for pickling. The cut okra makes the brine look cloudy and just doesn’t look as nice after it is processed.

This post has affiliated links, if you purchase items through these links, I receive a small commission but your price doesn’t change. Your purchase help support this blog, keeps new recipes coming, and assist with our move to a mission outreach of our church. Below are a few of my favorites listed under the affiliate store where they can be purchased.

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I love to use this Pickle Crisp when I preserve okra, peppers, and cucumbers. It will keep the veggies crisp through the canning process.

Roots & Branches Harvest Stainless Steel Multi-Use Canner with Temperature Indicator, Holds 7 Quart Jars, 20 Quart Liquid ...

If you are doing a lot of canning, it would be wise to invest in a stainless steel canner. They will last a lifetime. The black and white specked Granite Ware canners chip and leak after a while.

I have bought mostly Ball Canning Jars to use. They can be reuse multiple times and last for years.

Canning Kit Canning Tools Canning Set Canning Supplies Include Canning Funnel, Jar Lifter, Jar Wrench, Lid Lifter, Canning...

This canning tool set is so useful when preserving food. I have an old jar lifter that was my mother’s. It holds so many memories of canning as a young girl.

I use this tray/rack combo many times while I am baking and preserving food.

The Trim Healthy Mama Store has wonderful products. Here is my affiliate link if you wish to use it. Trim Healthy Mama Store.

Preserving Food–Pickling Okra

Servings 6 pints
Author Glenda Groff

Ingredients

  • 4 cups water
  • 1 cup apple cider vinegar
  • 1 cup white vinegar
  • 6 dill heads or 6 teaspoons dill seeds
  • okra pods 3-4 inches long tops trimmed
  • 6 teaspoons THM Gentle Sweet
  • 6 teaspoons salt
  • 12 garlic cloves
  • red pepper flakes
  • 1/2 teaspoon Ball Pickle crisp
  • 6 pints jars with lids and rings

Instructions

  1. In an 8-cup measuring cup, combine the water and vinegar together. Set aside. In a pint jar place 1 head of dill. Pack the jar full of okra. Add 1 teaspoon Gentle Sweet, 1 teaspoon salt, and 2 garlic cloves. Add pepper flakes if desired. Add water and vinegar brine. Repeat until remaining pint jars are full. Divide the Ball Pickle Crisp between the 6 pints. Wipe the tops of the jars with a clean paper towel. Add lids and rings. Place in a water bath canner. Bring water to a boil. Boil 1 minutes. Turn the burner off. Allow the jars to set in the water for 10 minutes. Remove the jars to a rack to cool for 24 hours. Check seal, remove rings, and wash jars. Store in a cool place. 6 pints

You will find many more preserving and canning recipes in the spiral bound 600+ page Around the Family Table Cookbook. All recipes are sugar-free and label with the correct fuel. Books can be purchased using this link.  We have now added additional items to our store… Sourdough Starter Kits and more. Buy It Now

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