Pickled Dilled Okra


Quantity: 8 or 9

Jar size: Pints


7 lbs small okra pods

6 small hot peppers

4 tsp dill seed

8 to 9 garlic cloves

2/3 cup canning or pickling salt

6 cups water

6 cups vinegar (5 percent)


1. Wash and rinse canning jars; keep hot until ready to use. Prepare lids according to manufacturer’s directions.

2. Wash and trim okra.

3. Fill jars firmly with whole okra, leaving 1/2-inch headspace.

4. Place 1 garlic clove in each jar.

5. Combine salt, hot peppers, dill seed, water, and vinegar in large saucepan and bring to a boil.

6. Pour hot pickling solution over okra, leaving 1/2-inch headspace.

7. Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a dampened clean paper towel; apply two-piece metal canning lids.

8. Process in a boiling water canner according to the recommendations. Let cool, undisturbed, 12-24 hours and check for seals.

Processing time:

Processing Times for Boiling Water Canner



Process Times at Altitudes of:

Style of Pack

Jar Size

0-1000 ft

1001-6000 ft

Above 6000 ft



10 min

15 min

20 min

Source: National Center for Home Food Preservation