Pickled Okra (Sugar-Free)

This sugar-free Pickled Okra recipe makes the perfect Paleo, Whole30, and Keto snack or condiment. It just might be your new favorite pickle.

Course Condiment

Keyword canning, okra, pickling

Prep Time 50

Cook Time 10

Pickling Time 21

Total Time 21 1

Servings pints

Calories 117kcal

Author The Sophisticated Caveman

Line a large stock pot with a steamer basket or towel. Place four pint-sized canning jars in the pot and fill with enough water to cover the jars. Boil the jars for 10 minutes, then carefully empty them and transfer to a towel-lined surface to cool.
Place 4 canning jar lids and rings in a small bowl and cover with boiling water to sanitize.
Add one minced garlic clove, 1/2 teaspoon mustard seed, 1/2 teaspoon dill seed, and one dried chili to the bottom of each jar. Pack the jars tightly with okra, alternating the pods stem-side to tip side up.
Combine the water, vinegar, and salt in a medium saucepan and bring to a boil. Stir until the salt is completely dissolved.
Pour the brine into each jar, leaving 1/4 inch of head space at the top. Use a clean knife or chopstick to shift the okra around and release any air bubbles. Wipe the jar rims clean, then dry the lids and rings and screw them on.
Bring the water in the stock pot back to a boil, then place the jars back in. Cover and process for 10 minutes.
Remove the jars and allow them to cool. Check the seals by pressing down on the lids- they should not flex or pop back up. Store the okra in a cool, dark place for 3-4 weeks before enjoying. Refrigerate the jars after opening.

Substitute dried chili peppers with 1 teaspoon of red pepper flakes (1/4 teaspoon in each jar)