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Combine the water, apple cider vinegar, and salt in a large pot. Bring the ingredients to a rolling boil, then turn off the heat and carefully begin to ladle the hot pickling liquid into each jar, filling to within 1/4 inch from the top.
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Wash the okra and trim the stem to 1/2-inch. Place 1 chile, 1/2 teaspoon mustard seeds, 3 sprigs of dill, 1 clove of garlic and 1/4 teaspoon peppercorns in the bottom of each of 4 sterilized pint.
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The recipe. If you wish to adjust batch size, do the math first on paper.. Jar size choices: Half-litre (1 US pint / 500 ml/ 16 oz) [Ed: for litre / quart sizes, see Ball's Pickled Okra recipe which uses 100% vinegar.). Processing method: Either water-bath or steam canning Yield: 9 x half-litre (US pint) jars Headspace: 2 cm (½ inch). Processing time: 10 minutes
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Instructions. Prepare jars, rings and lids according to standard canning procedure. Into the sterile jars, pack as many pods of okra as possible with the tips pointing up. To each jar add 1 whole garlic clove, 1 teaspoon of canning salt, 1 teaspoon of dill seed and 1/4 teaspoon of whole peppercorns.
three jars filled with pickles sitting on top of a table
Sterilize the Canning Jars. Preheat the oven to 325ºF/160ºC. Then wash the jars (and lids) in hot soapy water, rinsing them well to remove all the suds. Place the jars (not including rubber/plastic parts or non-heat-proof elements) in the oven for 10-15 minutes, or until the jars are completely dry.
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Prepare the vinegar marinade. In a large saucepan over medium heat combine the vinegar, water, pickling salt, dill seeds, paprika, and crushed red pepper and bring to a soft boil. Continue to boil for 2 minutes, uncovered, until the salt is completely dissolved. Arrange the jars.
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Step 4: Water Bath. Screw your lids on fingertip tight and lower into the water bath. Be sure the jars are covered by one inch of water on top. Wait for the water to boil and start a 10-12 minute timer! Again these are all canning methods to help produce the most efficient and safe finalized product possible.
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Place jars in canning pot and cover with water. Bring pot to boil and let jars boil for 15 minutes to sterilize. Place jar lids and bands in water on lowest heat setting on your stove top. Do not overheat or boil. Wash the okra and the peppers under cool running water. Trim the stems from the ends of the okra.
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Boil the okra-filled jars: Place the packed jars back in the pot with water you used to heat the jars. The water should still be hot. Because the jars are now full jars, rather than empty, some water will be displaced. Allow for 1 to 2 inches of water to cover the jars. Beyond that you may want to remove excess water.
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First add your lemon slice and pickling spices to each jar, then pack the okra in - first with the tips up and then fill in the spaces with tips down. Drop a clove of garlic into each jar. Ladle hot brine over the okra, leaving a 1/2 inch of headspace from the rim of the jar.
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Step 2: Make the brine. Combine the vinegars, sugar, red pepper flakes, mustard seeds and water in a pan and bring it to a boil. Reduce the heat and simmer for 5 minutes. Remove the pot from the heat and let the vinegar mixture cool. Meanwhile, thoroughly rinse and pack the okra pods into a large, clean mason jar.
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Place packed hot jars in canning rack, and place in simmering water in canner. Add additional water as needed to cover by 1 to 2 inches. Now bring water to a rolling boil. Process jars 15 minutes in boiling water canner. Remove from heat. Remove jars carefully and let cool on a surface for 12 to 24 hours.
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When it's full of steam, your jars are packed and your brine is at a rolling boil, pour the brine over the pickles, affix the lids with their rings tightly, put them into the double boiler to steam for 5 mins. After 5 mins, take jars out with jar tongs, put on a drying rack to allow air circulation around the entire jar. Let cool for 12 hours.
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Place 1 teaspoon of dried dill and 1 teaspoon sugar into each jar. In a medium saucepan over medium heat, stir together water, vinegar and salt. Bring to a boil. While vinegar mixture is still hot, ladle into the hot sterilized okra jars, filling to within 1/4 inch of the top. Wipe rims with a clean damp cloth and seal jars with lids and rings.
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Combine dill seed, minced garlic, dill weed, mustard seed, onion, jalapenos, water, vinegar and salt in a medium saucepan. Bring the brine to a simmer heat until the salt is dissolved. Pack the okra into clean pint jars. Pour brine over the okra, leaving ¼ inch headspace. Top with a lid.
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Place 1 garlic clove and 1/2 chile in each jar. Ladle the hot pickling liquid into each jar to cover the okra, again leaving 1/2-inch headspace. Remove air bubbles and add more hot pickling liquid as needed. Wipe the rims with a clean paper towel. Place the lids on the jars and screw on the bands.
