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Publication #FCS8233

Pickled or Non-Fermented Foods: Pickled Dilled Okra1

United States Department of Agriculture, Extension Service2

Figure 1. 

Pickled okra.



[Click thumbnail to enlarge.]
Pickled Dilled Okra
7 lbs small okra pods
6 small hot peppers
4 tsp dill seed
8 to 9 garlic cloves
2/3 cup canning or pickling salt
6 cups water
6 cups vinegar (5 percent)

Yield: 8 to 9 pints

Procedure: Wash and trim okra. Fill jars firmly with whole okra, leaving 1/2-inch headspace. Place 1 garlic clove in each jar. Combine salt, hot peppers, dill seed, water, and vinegar in large saucepan and bring to a boil. Pour hot pickling solution over okra, leaving 1/2-inch headspace.

Adjust lids and process according to the recommendations in Table 1.


Table 1. 

Recommended process time for pickled dilled okra in a boiling-water canner.


Process Time at Altitudes of

Style of Pack

Jar Size

0–1,000 ft

1,001–6,000 ft

Above 6,000 ft



10 min



After the process is complete, turn off the heat and remove the canner lid. Wait five minutes before removing jars.



This document is FCS8233, one of a series of the Family, Youth and Community Sciences Department, UF/IFAS Extension. Original publication date February 1993. Revised July 2005. Reviewed January 2014. Visit the EDIS website at This document was extracted from the Complete Guide to Home Canning, Agriculture Information Bulletin No. 539, USDA.


Reviewed for use in Florida by Amy Simonne, professor, Food Safety and Quality, Department of Family, Youth and Community Sciences; UF/IFAS Extension, Gainesville FL 32611.

The Institute of Food and Agricultural Sciences (IFAS) is an Equal Opportunity Institution authorized to provide research, educational information and other services only to individuals and institutions that function with non-discrimination with respect to race, creed, color, religion, age, disability, sex, sexual orientation, marital status, national origin, political opinions or affiliations. For more information on obtaining other UF/IFAS Extension publications, contact your county's UF/IFAS Extension office.

U.S. Department of Agriculture, UF/IFAS Extension Service, University of Florida, IFAS, Florida A & M University Cooperative Extension Program, and Boards of County Commissioners Cooperating. Nick T. Place, dean for UF/IFAS Extension.