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Preserving Food--Pickling Okra

Servings 6 pints
Author Glenda Groff


  • 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


  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