My Aunt Lillian's recipe. I beg as many jars as I can each summer. Love as a side with fresh vegetables, with a salad, or on a skewer in a bloody mary!

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Ingredients

72
Original recipe yields 72 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat vinegar, water, and salt in a saucepan over medium-high heat; bring to a boil. Remove from heat.

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  • Sterilize jars and lids in boiling water for at least 5 minutes. Pack okra, 1 pepper, and 1 garlic clove tightly into each of the hot, sterilized jars; sprinkle mustard seeds over the top. Pour vinegar mixture into each jar, leaving 1/2-inch space at the top. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.

  • Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 10 minutes.

  • Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area, and wait at least 4 weeks before opening.

Cook's Note:

Servings based on 12 servings each per each pint jar.

Nutrition Facts

8.7 calories; protein 0.5g 1% DV; carbohydrates 1.8g 1% DV; fat 0.1g; cholesterolmg; sodium 2mg. Full Nutrition

Reviews (6)

Read More Reviews

Most helpful positive review

Rating: 5 stars
03/26/2016
All hail pickled okra from Aunt Lillian! It's hard waiting the 4 weeks but once you open one you'll wish you'd made more. I used a habanero pepper for a bit more kick and trust me it's perfect. Thank you Happy Grandma for sharing this wonderful recipe with us. Read More
(3)

Most helpful critical review

Rating: 3 stars
09/08/2019
Not a whole lot going on in the flavor department despite adding lots of garlic. They are tangy but that’s about it. Read More
8 Ratings
  • 5 star values: 7
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
03/26/2016
All hail pickled okra from Aunt Lillian! It's hard waiting the 4 weeks but once you open one you'll wish you'd made more. I used a habanero pepper for a bit more kick and trust me it's perfect. Thank you Happy Grandma for sharing this wonderful recipe with us. Read More
(3)
Rating: 5 stars
09/10/2016
Good version for your garden fresh summer oakies! Read More
(2)
Rating: 5 stars
08/14/2017
This worked out well. I did not include the mustard seed but did put in a cayenne pepper and clove or two of garlic with mine. Their great. My only problem is not stuffing the jar well enough with okra pods so they floated after canning. Read More
(1)
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Rating: 5 stars
08/05/2019
I use this recipe for my cucumbers. I omit the peppers in most jars and add a head of dill to each from the garden. Perfect every time! When the pickles are gone I toss in cauliflower florets and pepper slices. Waste not want not!! Thanks for a fabulous recipe Read More
Rating: 3 stars
09/08/2019
Not a whole lot going on in the flavor department despite adding lots of garlic. They are tangy but that’s about it. Read More
Rating: 5 stars
07/30/2020
Added 1 tsp dried dill weed to each jar along with the garlic, etc. Read More
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