“For the small group of people left that like to can.”
4 1-pint jars

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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