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Okra Pickles


All quantities approximate.



  • 1 pound fresh okra pods, 3-1/2 to 4 inches long
  • 3/4 teaspoons mustard seed
  • 3/4 teaspoons dill seed
  • 6 garlic cloves, peeled
  • 1/2 to 1 teaspoon hot red pepper flakes
  • 3/4 cup raw apple cider vinegar
  • 4 to 5 pints filtered water
  • 5 teaspoons sea salt


  1. Sanitize 5 pint jars with bands and lids.
  2. Remove the stem tops of the okra, cutting them off with a sharp knife. You can also chop off the pointy ends if it helps to fit them into the jars.
  3. Pack the jars with the trimmed okra, up-and-down like pickles.
  4. To each pint jar, add a pinch of hot red pepper flakes, 1/8 teaspoon mustard seed and 1/8 teaspoon dill seed.
  5. Chop the garlic cloves in half lengthwise, crush them a bit, and add 3 of these halves to each pint jar.
  6. Add 1 teaspoon of salt and 3 tablespoons of cider vinegar to each pint jar. Fill the jars the rest of the way up with filtered water.
  7. Screw the lids on tightly and place them in a cool place away from drafts and direct sunlight for 2 to 3 weeks or until they are ready. Burp the jars often.

Once your okra pickles are done, store them in a cellar or some other cool, dark place until you are ready to eat them. Store opened jars in the refrigerator.


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