Total Time
Prep 25 mins
Cook 10 mins

For the small group of people left that like to can.

Ingredients Nutrition


  1. Clean and sterilize canning jars according to safe practice canning standards.
  2. In a saucepan over high heat add the cider vinegar, water and pickling salt. Stir to dissolve the salt and bring to a boil.
  3. In each sterilized jar place one lemon slice and 1 tablespoon mixed pickling spice. Pack in the okra, pointy end down. Then a second layer of okra with pointy end up, maximizing the amount of okra in each jar. Slip a clove of garlic into each jar.
  4. Pour the hot brine into each jar up to 1/2 inch from the rim, gently tapping each on a surface covered with a dish towel. Using a wooden skewer or chopstick, gently release the air bubbles. Remember, okra is hollow and trapped air is inevitable. Refill with brine as necessary to 1/2 inch from the rim. Wipe rims with a clean cloth.
  5. Place sterilized lids on top of each jar and screw rings just to fingertip-tight.
  6. Process jars for 10 minutes in a water bath according to safe canning practices. Longer for higher altitutes.

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