Ozark Canned Okra
Preserve the vibrant flavors of summer with this Ozark Canned Okra recipe, a timeless Southern classic that combines crisp, tender okra with a zesty brine infused with garlic, dill, mustard seeds, and a hint of red pepper heat. Perfectly designed for home canning enthusiasts, this recipe captures the essence of traditional pickling while offering a quick 20-minute prep and straightforward water-bath canning process. The balance of tangy vinegar, savory spices, and subtle heat ensures these okra spears are irresistibly flavorful, whether enjoyed as a snack, a garnish for Bloody Marys, or a crunchy side to your favorite Southern dishes. With a shelf life that lets the flavors deepen over time, this recipe is a must-try for anyone looking to elevate their pantry with homemade pickled goodness.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 pounds fresh okra
- 4 cups white vinegar (5% acidity)
- 4 cups water
- 4 tablespoons kosher salt
- 6 pieces garlic cloves, peeled
- 6 sprigs dill sprigs
- 1 tablespoon mustard seeds
- 1 teaspoon red pepper flakes
- 1 teaspoon black peppercorns
Instructions
Wash the okra thoroughly and trim the stems, leaving the caps intact to prevent them from softening during preservation.
Sterilize 3 pint-sized canning jars and their lids by boiling them in water for 10 minutes. Keep them warm until ready to use.
In a medium saucepan, combine the white vinegar, water, and kosher salt. Bring the mixture to a boil, stirring until the salt dissolves. Remove from heat and set aside to cool slightly.
Divide the garlic cloves, dill sprigs, mustard seeds, red pepper flakes, and black peppercorns evenly among the sterilized jars.
Pack the okra snugly into the jars, ensuring there is about 1/2 inch of space at the top of each jar for expansion.
Pour the hot brine over the okra, covering them completely while maintaining 1/2 inch of headspace at the top of each jar.
Wipe the rims of the jars clean with a damp cloth. Place the sterilized lids on top of the jars and screw on the bands until they are fingertip-tight.
Process the jars in a boiling water bath for 10 minutes. Ensure the jars are fully submerged with at least 1 inch of water covering them.
Carefully remove the jars from the water bath and set them on a towel to cool undisturbed for 24 hours.
Check that the lids have sealed by pressing down on the center of each lid. If the lid does not pop back, it is sealed properly.
Store the jars in a cool, dark place for at least 2 weeks before opening to allow the flavors to develop fully. Once opened, refrigerate and consume within 2 months.
Nutrition Facts
Calories |
556 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 5.5 g | 7% | |
| Saturated Fat | 0.6 g | 3% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 7195 mg | 313% | |
| Total Carbohydrate | 80.0 g | 29% | |
| Dietary Fiber | 32.0 g | 114% | |
| Total Sugars | 14.3 g | ||
| Protein | 21.7 g | 43% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 939 mg | 72% | |
| Iron | 8.9 mg | 49% | |
| Potassium | 3052 mg | 65% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
