Easiest Pickled Okra Recipe (With Steam Canning)
Steam canning pickles (otherwise known as steam bath canning) is the key to keeping your pickles from getting mushy. We all want a pickle that’s crunchy, briny and hits all those notes in your mouth, and this recipe is the key to getting the perfect pickles. Watch as I make homemade pickled okra that are perfectly spicy, crunchy and delicious!
Why I Love This Recipe
The best part about this recipe is that it can be used for whatever fresh veggies you have on hand. If you just picked a peck of okra, pickle them! If you have a few cucumbers ready for picking, bring them in and do a jar of pickles! If you have beets, they can be pickled, too!
The key thing about this method of canning is that it’s super easy, doesn’t require any special equipment, and you can do just a few jars at a time. It’s not intimidating at all, which is great for beginner canners.
It will also make the CRISPIEST, CRUNCHIEST pickles you’ve ever had. No more mushy pickles. Gross.
Many people love to water bath can their pickles, and this is a fantastic option if you have a tried and true favorite recipe. However, I hear people say all the time how their pickles turn out mushy, which no one likes a mushy pickle!
So how do you get crunchy pickles? By steam canning! As I mentioned above, I love that with this recipe you can swap out any of the veggies for whatever you have on hand, allowing you to make small batches of pickles which is less of an ordeal than a large canning day.
Supplies & Ingredients Needed
A large stockpot (for heating up the brine)
A large pot with lid for steam canning
Canning jars and lids
Brine ingredients (see below)
Pickling veggies (see options below)
Pickle recipe
Brine:
3 quarts filtered water
1 qt distilled white vinegar
3/4 cup salt
1/2 tablespoon alum powder
Pickles:
Garlic
Peppercorn
Dill
Ghost pepper (or jalapeno)
Veggie of your choice to pickle
Process:
Wash veggies and canning jars carefully, sanitation is extremely important here.
Boil brine to dissolve salt, keep at a boil while you pack the pickles.
Pack the jars as tightly as possible, we want an anaerobic environment (without air) because air pockets = germs and scary things like botulism.
Prep the double boiler by filling the bottom with water and a little vinegar (for sanitary reasons).
When it’s full of steam, your jars are packed and your brine is at a rolling boil, pour the brine over the pickles, affix the lids with their rings tightly, put them into the double boiler to steam for 5 mins.
After 5 mins, take jars out with jar tongs, put on a drying rack to allow air circulation around the entire jar. Let cool for 12 hours. Don’t disturb, don’t wipe, just let it sit.
As the jars cool, the hot air will release from the lid creating a vacuum within the jar, causing the lids to “pop” down. After 12 hours, if your lids have popped down, you can remove the bands and store in your pantry for up to a year. If any of your jars don’t seal properly, stick the pickles in the fridge and eat them within a few weeks, DO NOT try storing improperly sealed canned goods for any length of time, as it can be extremely hazardous to your health.
Enjoy Summer produce all winter long without extra fridge space getting crowded.
