Step 1: Wash okra thoroughly and trim off the stem ends without cutting into the pod itself. Set aside. Prepare your canning jars by washing them in hot soapy water, rinsing, and sterilizing them in boiling water for at least 10 minutes, or running them through a dishwasher's hot cycle. Keep jars hot until ready to fill.
Step 2: In each hot, sterilized pint jar, place 1 clove of garlic, 1 dill sprig, 1/2 teaspoon mustard seeds (if using), 1/4 teaspoon black peppercorns (if using), and 1/8 teaspoon red pepper flakes (if using). This forms the flavorful base for your pickled okra recipe.
Step 3: Tightly pack the trimmed okra pods into each jar, standing them upright if possible, leaving about ½ inch of headspace from the rim of the jar. Pack as much as you can without crushing them. This ensures maximum pickled okra in each jar.
Step 4: In a large non-reactive pot, combine white vinegar, water, and pickling salt. Bring the mixture to a rolling boil over medium-high heat, stirring until the salt is fully dissolved. This is your pickling brine for the pickled okra recipe.
Step 5: Carefully pour the hot brine over the packed okra in each jar, ensuring the okra is completely submerged and maintaining the ½ inch of headspace. Use a non-metallic utensil to gently release any air bubbles. Wipe jar rims clean with a damp cloth.
Step 6: Center the hot lids on the jars and screw on the bands until finger-tight. If you plan for long-term, shelf-stable storage, proceed to the next step. Otherwise, allow jars to cool and refrigerate, consuming within 2-3 weeks.
Step 7: For shelf-stable pickled okra, place the jars in a boiling water canner, ensuring they are covered by at least 1 inch of water. Bring the water back to a boil and process pint jars for 10 minutes (adjust for altitude). Turn off heat, remove canner lid, and let jars sit for 5 minutes before carefully removing them. Allow jars to cool undisturbed on a counter for 12-24 hours. Check seals; if any jar doesn't seal, refrigerate and consume within a few weeks. Store properly sealed pickled okra in a cool, dark place for up to 1 year. For best flavor, wait at least 2 weeks before enjoying your homemade pickled okra recipe.