Pickled Okra with Garlic and Dill

Steps

1. 1

   Heat canner and jarsOven 180°F / 80°C

   • Wash 4 pint jars, bands and new flat lids in hot soapy water and rinse well.
   • Set the rack in the canner, put in the jars and fill the canner with enough water to cover the jars by 1 inch (2.5 cm).
   • Cover and bring to a gentle simmer over high heat, about 180°F (82°C).
   • Keep the jars hot in the water until you fill them.
   • Keep the flat lids in a small pan of hot, not boiling, water.

   + Show details− Hide details

   Ready when: Water is steaming with small bubbles at the edges, about 180°F (82°C), but not at a full boil.

   Tip: Hot jars won't crack when the hot brine hits them. Don't put cold jars straight into boiling water either.

2. 2

   Wash and trim okra

   • Rinse the okra under cool running water and rub off any fuzz.
   • Pat dry.
   • Trim just the very end of each stem to about ¼ inch (6 mm) long, leaving the cap intact.
   • Peel the garlic and halve any large cloves.
   • Sort the pods by size so they pack neatly.

   + Show details− Hide details

   Ready when: Pods are bright green and firm, with caps intact and no cuts into the pod.

   Tip: Cutting into the pod releases slimy juices into the brine. Discard any pods that are soft, bruised or woody.

3. 3

   Boil the brine

   • In a 3-quart (3 L) non-reactive saucepan, combine the vinegar, water and salt.
   • Bring to a full rolling boil over high heat, stirring once or twice to dissolve the salt.
   • Reduce the heat to low to keep it hot while you pack the jars.

   + Show details− Hide details

   Ready when: Brine is at a full rolling boil and the salt has completely dissolved.

   Tip: Don't use an aluminum or cast iron pan. Vinegar reacts with them and gives the pickles a metallic taste.

4. 4

   Pack the jars

   • Lift one hot jar out of the canner, pouring the water back, and set it on a towel.
   • Into each jar put 2 garlic cloves (or 4 halves), 1 dill head, ½ tsp mustard seed and ¼ tsp red pepper flakes if using.
   • Pack the okra into the jar, alternating pods tip-up and tip-down, packing snugly but without crushing.
   • Leave ½ inch (12 mm) of headspace below the rim.
   • Fill all 4 jars the same way.

   + Show details− Hide details

   Ready when: Pods are tightly packed, with the tops about ½ inch (12 mm) below the rim and nothing pressing on the lid area.

   Tip: Pack tightly, because okra shrinks a little in the hot brine. Loosely packed pods will float up.

5. 5

   Add brine and release bubbles

   • Using the funnel, ladle the boiling brine over the okra in each jar, leaving ½ inch (12 mm) of headspace.
   • Slide the bubble remover down the inside of each jar at several points to release trapped air.
   • Top up with brine if the level has dropped, so the headspace is ½ inch (12 mm) again.
   • You will have a little brine left over.

   + Show details− Hide details

   Ready when: The okra is fully covered by brine, no air bubbles rise when you press on the pods, and headspace is ½ inch (12 mm).

   Tip: Pods that poke above the brine can darken and spoil, so make sure everything is submerged.

6. 6

   Wipe rims and seal

   • Dip a clean cloth in white vinegar and wipe each jar rim and threads until completely clean.
   • Center a hot flat lid on each jar, then screw on a band just until fingertip-tight, which means you feel resistance and then stop.
   • Do not crank it tight.

   + Show details− Hide details

   Ready when: Rims are completely clean and bands are snug but can still be turned a little farther with extra force.

   Tip: Overtightening bands stops air from escaping during processing, which can cause failed seals or buckled lids.

7. 7

   Process in water bath

   • Use the jar lifter to lower the jars onto the canner rack, keeping them upright.
   • Add hot water if needed so jars are covered by 1–2 inches (2.5–5 cm).
   • Cover and bring to a full rolling boil over high heat.
   • Start the timer only once the water is boiling steadily, and process pint jars for 10 minutes at up to 1,000 ft (305 m) altitude, 15 minutes at 1,001–6,000 ft (305–1,830 m), or 20 minutes above 6,000 ft (1,830 m).
   • Keep the water at a steady boil throughout.

   + Show details− Hide details

   Ready when: The timer for your altitude has run with the water at a constant rolling boil and jars still fully covered.

   Tip: If the boil stops at any point, bring it back to a full boil and restart the timer from zero.

8. 8

   Rest in the canner

   • Turn off the heat, remove the canner lid, and let the jars sit in the hot water for 5 minutes.
   • This helps prevent brine from siphoning out of the jars when they are moved.

   + Show details− Hide details

   Ready when: The water has stopped boiling and the 5 minutes are up.

9. 9

   Cool undisturbed

   • Use the jar lifter to move the jars, still upright, onto a folded towel on the counter, keeping them 1 inch (2.5 cm) apart.
   • Leave them completely alone for 12–24 hours, with no tilting, tightening or pressing the lids.
   • You may hear a ping as the lids seal.

   + Show details− Hide details

   Ready when: Jars are fully cool to the touch and the lids are pulled down in the center.

   Tip: Keep jars out of drafts and away from cold surfaces. Sudden cooling can crack the glass.

10. 10

    Check seals and store

    • Press the center of each lid.
    • A sealed lid is concave and doesn't flex or pop.
    • Remove the bands, lift each jar by the lid edge to confirm it holds, then wipe the jars, label them with the date, and store in a cool, dark place.
    • Refrigerate any jar that didn't seal and eat it within 4 weeks, or reprocess it with a new lid within 24 hours.
    • Wait at least 1 week before opening, and ideally 2–4 weeks, so the flavors can develop.

    + Show details− Hide details

    Ready when: Lids are concave, don't flex when pressed, and the jar holds when lifted by the lid.

    Tip: Store jars without bands so a failed seal or leak shows up. Discard any jar with a bulging lid, spurting liquid, mold or an off smell without tasting.