- Wash four 12 oz or pint size jars – prepare 2 jars for every pound of okra. You can sanitize in a dishwasher, or steam them in a large pot to sanitize after washing. Inspect jars to make sure there are no cracks or chips in the glass.
- Sprinkle peppercorns, mustard seeds and coriander seeds in the bottom of each jar, approximately 1/4 tsp of each. Add a clove of garlic or chile flakes if desired.
- Wash okra in a colander under cold running water.
As you are washing and filling, look out for and remove any foreign material (leaves,
insects, etc) that should not be in the finished product. - Fill jars by arranging okra in an alternating pattern: pointy and fat ends going in
both directions, so that you can pack as much as possible into the jar. It helps to hold
the jar horizontally or at an angle while filling. Use firm but gentle pressure to push okra
into the jar and eliminate empty spaces. If you push so hard the okra splits that is too
hard. The okra should not shift if you tilt the jar. It should not float when you add brine.
Do not use any okra that is so long it would prevent the jar lid from closing properly.
Taller okra that is should be placed with the fat end on the bottom of the jar, pointy end
up, as they are more flexible and the lid can still close if they touch it slightly. The size of
okra varies throughout the season and on field conditions. When smaller pieces are
present, use these to fill in at the top and jam as many in as you can. When the okra is
larger, make it like a puzzle and try to fit as many pieces as tightly into the jar as
possible. If there are woody/rough stems, trim them neatly before placing the okra in the jar. - While packing jars, prepare and heat the brine.
*PREPARE IN STAINLESS STEEL or Non-Reactive POT ONLY
(aluminum leaches and reacts with acidic foods)
2 cups white vinegar or apple cider vinegar
2 cups filtered water
1/4 cup (4 TBSP) sea salt
optional: sugar or cane syrup to taste (start with 1-2 TBSP)
heat on medium high, stir until salt and sugar are dissolved. Bring to a boil, then
cover and turn down to the lowest flame to keep it hot.
Fill the jars with hot brine carefully, pouring over the okra up to the beginning of the
threads on the jar. A pitcher works better for this than a ladle and jar funnel. Avoid
getting brine onto the rim of the jar as it has to be cleaned off and can grow mold
later. - Close the jar lid firmly and wipe off any spilled brine with a damp towel. Let jars cool and then store in refrigerator for the crunchiest texture. Best flavor develops after three days in the refrigerator. Keeps at least six months to a year.
- To can the okra for pantry storage, boil the sealed jars in a hot water bath (covering the lids at least 1″) for 10 minutes. Remove from hot water, let cool overnight, then check the seal has formed properly. Keeps at least on year in a cool, dark location.
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