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bread & butter pickled okra

(2 ratings)
JWhiteH avatar
Recipe by
J. White Harris
@JWhiteH
Gallatin, TN

I like pickled okra but my wife doesn’t like dill and all the recipes for pickled okra include dill. I developed this adaptation from bread & butter pickles and used okra. She really likes this recipe, it’s a keeper for sure!!

(2 ratings)
yield 8 to 10
prep time 30 Min
cook time 20 Min
method Canning/Preserving

Ingredients For bread & butter pickled okra

  • PICKLING SAUCE:
  • 6 c
    rice vinegar
  • 2 tsp
    celery seed
  • 4 c
    sugar
  • 2 tsp
    mustard seed
  • 3 tsp
    turmeric seed
  • PUT INTO EACH JAR:
  • 1 clove
    garlic, smashed
  • 1/2 tsp
    salt
  • 1/8 tsp
    ground red pepper
  • 10
    whole peppercorns
  • 1
    slice of onion
  • 6
    green, red, or yellow bell pepper strips
  • fresh washed okra to fill 8 pint jars

How To Make bread & butter pickled okra

  • 1
    Put into each jar: 1 clove smashed garlic, 1/2 tsp salt, and 1/8 tsp ground red pepper. Add a slice of onion and a few strips of bell pepper. Then add as much fresh okra as you can put into the jar. Leave about 1/2-inch space at the top of the jar.
  • 2
    Put vinegar, sugar, celery seed, mustard seed, and turmeric seed into a sauce pan and boil for about 5 minutes, be sure sugar is fully dissolved.
  • 3
    Carefully add hot vinegar mixture to each jar. Don’t forget to leave 1/2-inch of space at the top of the jar. Boil jar lids. Wipe off rims of jars and carefully cover with boiled lids. Process in boiling water for 10 to 12 minutes.
  • 4
    Put hot jars on a towel and allow to cool to room temperature. Be sure that jars seal. Any jar that doesn't seal should be put into the refrigerator. Allow to sit for 2 weeks before opening jar. Enjoy!
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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